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Chocolate Peppermint Mini Cakes Recipe

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Delight in these festive Chocolate Peppermint Mini Cakes that combine rich cocoa with a refreshing hint of peppermint. Perfectly sized for parties or a special treat, these mini cakes are moist, fluffy, and topped with a luscious white chocolate buttercream and crushed candy canes for a beautiful holiday finish.

Ingredients

Dry Ingredients

  • 1 cup (120 g) all purpose flour
  • ½ cup (50 g) unsweetened cocoa powder
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • 2 large eggs
  • ½ cup (120 ml) canola oil
  • 1 cup (200 g) granulated sugar
  • ½ teaspoon pure vanilla extract
  • ¼ teaspoon peppermint extract
  • ½ cup (120 ml) whole milk or 2% milk or buttermilk

To Decorate

  • ¼ recipe white chocolate buttercream
  • Crushed candy cane or sprinkles

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (160°C) or 140°C for a fan oven. Generously spray your baking pan with baking spray, ensuring all crevices are coated, using a pastry brush if necessary. Suitable pans include a mini bundt, muffin pan, or a Nordicware Frozen Snowflake Cakelet Pan.
  2. Mix Dry Ingredients: In a bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside for later use.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the eggs, canola oil, granulated sugar, vanilla extract, and peppermint extract until the mixture is smooth and well combined.
  4. Combine Wet and Dry Ingredients: Add the dry ingredient mix into the wet ingredients, whisking gently until just combined.
  5. Add Milk: Stir in the milk thoroughly until the batter is smooth and loose but avoid overmixing to maintain airiness.
  6. Fill the Pan: Pour the batter into your prepared pan, filling each cavity about ¾ full. Tap the pan on the counter a couple of times to release any trapped air bubbles.
  7. Bake: Place the pan in the oven and bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool: Let the mini cakes cool in the pan for 5 minutes; they should start pulling away from the sides. Then carefully invert the pan onto a cooling rack to let them cool completely at room temperature.
  9. Decorate: Once cooled, pipe a quarter portion of white chocolate buttercream onto each cake and sprinkle with crushed candy cane or sprinkles. Alternatively, dust with powdered sugar if preferred.

Notes

  • Peppermint Extract: Ensure you use peppermint extract rather than plain mint extract; peppermint extract offers a lighter, sweeter flavor ideal for baking.
  • Baking Time Adjustments: Baking time is optimal for the specified pan. If using alternate pan sizes, watch the baking closely and perform toothpick tests to avoid under- or over-baking.
  • Cooling Precaution: Allow cakes to cool fully before adding frosting to prevent melting or sliding of the buttercream.
  • Buttercream Quantity: A quarter batch of white chocolate buttercream is sufficient to frost six mini cakes.

Find it online: https://flavorspath.com/chocolate-peppermint-mini-cakes-recipe/