Recipe by Ghirardelli®
"Minty mini chocolate cupcakes are frosted with buttery vanilla frosting and sprinkled with crushed peppermint for a festive dessert."
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Ghirardelli Premium Baking Coca, unsweetened
1 1/2 cups
1 1/2 cups
1 1/2 teaspoons
pure peppermint extract
Peppermint candies coarsely chopped, for garnish
unsalted butter, softened
confectioners' sugar, sifted
pure vanilla extract
Very good chocolate cake recipe. I tried the recipe exactly as written and loved the texture and the taste. I would have added a bit more peppermint flavoring. Also the oven temperature was not given, so I baked at 325 degrees. I made regular-sized cupcakes and baked 15-18 minutes. These tasted much better than a mix.
There's no oven temp listed. 350F must be assumed. I just pulled 48 mini cupcakes out of the oven and put in a toaster oven sized brownie pan of leftover batter (easily another 2 dozen cupcakes).
I used a different icing, so I can't comment on that, but the cake was delicious! I was nervous because the batter seemed so thin and runny, but it baked into a really moist, fluffy cake with just the right hint of peppermint. I will definitely make this again!
Made it for my English class, they all loved it!
* Percent Daily Values are based on a 2,000 calorie diet.
Frosted Peppermint Mini Bites
Serving Size: 1/33 of a recipe
Servings Per Recipe: 33
Amount Per Serving
Calories from Fat: 96
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