Mini minty chocolate peppermint cupcakes recipe

Ring in the season with these light and fluffy peppermint-topped chocolate cupcakes.

These bite-sized, mouth-watering treats will get your guests in the mood to celebrate the holidays in style!

Mini minty chocolate peppermint cupcakes recipe

Mini Peppermint Cupcakes recipe
Cupcake ingredients
  • 1-1/2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 cup cocoa powder
  • 1/2 cup canola oil
  • 1 cup skim milk
  • 1 tsp vinegar
  • 1 tsp peppermint extractL
Chocolate glaze ingredients
  • 1/2 cup heavy cream
  • 4 oz bittersweet chocolate, chopped
  • 1 Tbsp honey
  • 1/2 Tbsp prepared coffee
Garnish
  • 1/2 cup coarsely-crushed red and white striped hard peppermint candies or candy canes
Instructions
  1. Preheat oven to 350 F (180 C).
  2. Line mini cupcake pan with paper cupcake liners.
  3. In medium bowl, mix together flour, sugar, baking soda, salt and cocoa powder. In large bowl, mix canola oil, milk and vinegar.
  4. Add half of dry ingredients into oil. When well combined, add peppermint extract. Slowly mix in remaining dry ingredients until fully combined and free of lumps.
  5. Scoop batter into cupcake liners with small ice cream scoop or spoon. Bake cupcakes for 12 minutes. Cool completely on rack.
  6. While cupcakes are cooling, make glaze. In saucepan, mix cream, chocolate, honey and coffee on low heat. Stir until smooth. Let cool.
  7. Dip cooled cupcakes in chocolate glaze. Place on rack and sprinkle with crushed peppermint candies. Let glaze harden.

Makes 36 mini cupcakes

Tip: To crush the peppermint candies, put them in a zip-top bag and crush with a rolling pin or use a food processor.

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