Chocolate Peppermint Mini Cakes

Rich, dark chocolate cake, infused with refreshing peppermint flavour, topped with a smooth chocolate ganache and festive peppermint candy sprinkles, Chocolate Peppermint Mini Cakes are delightful individual treats, perfect for holiday celebrations or any time you crave a decadent and refreshing dessert. These are not just ordinary cupcakes; they are miniature cakes, boasting intense chocolate flavour balanced by cool peppermint, creating a sophisticated and festive dessert that is both visually appealing and utterly delicious, perfectly combining the richness of chocolate with the invigorating coolness of peppermint in a convenient and charming mini cake format. Imagine the moist, tender chocolate crumb melting in your mouth, the refreshing peppermint tingling on your palate, and the rich chocolate ganache adding a final touch of indulgence, promising a baking experience that is both simple and utterly delightful to share. This recipe is your invitation to create mini masterpieces, bringing the festive cheer of Chocolate Peppermint Mini Cakes to your table, ready to impress with their effortless charm and irresistible flavour.

Why You’ll Love This Recipe?

Perfectly Portioned Individual Desserts Charming and Convenient

Embrace the delightful convenience of Chocolate Peppermint Mini Cakes. These individual cakes are perfectly portioned for single servings, making them ideal for parties, potlucks, or any occasion where individual desserts are desired, offering a charming and easy-to-serve treat that eliminates the need for slicing and serving a larger cake. Mini cakes are inherently cute and appealing, making them perfect for festive occasions and individual indulgence. Enjoy the ease and charm of individual desserts, making them a perfect choice for effortless entertaining and portion control.

Intense Chocolate Peppermint Flavor Festive and Refreshing

Indulge in the harmonious flavour combination of Chocolate Peppermint Mini Cakes. This recipe perfectly balances the richness of dark chocolate with the refreshing coolness of peppermint, creating a flavour profile that is both decadent and invigorating, making it a festive and delightful treat that is especially perfect for the holiday season or any time you crave a refreshing chocolate dessert. The peppermint extract enhances the chocolate flavour and adds a cooling sensation. Savour the intense and balanced flavour combination that makes this cake so special, offering a truly delightful and memorable taste experience.

Moist and Tender Chocolate Crumb Irresistible Texture

Appreciate the exquisite texture of Chocolate Peppermint Mini Cakes, a cake that boasts a moist and tender chocolate crumb that is incredibly satisfying to bite into, offering a melt-in-your-mouth texture that is both decadent and utterly delightful, making it a truly pleasurable eating experience. The combination of oil and buttermilk in the batter contributes to the cake’s exceptional moistness and tenderness. Enjoy the soft and tender crumb that makes this cake so enjoyable, offering a truly satisfying and texturally pleasing dessert.

Easy to Decorate Festive and Visually Appealing

Discover the decorative potential of Chocolate Peppermint Mini Cakes, a cake that is incredibly easy to decorate with a simple chocolate ganache and festive peppermint candy sprinkles, allowing you to create visually appealing and celebratory desserts with minimal effort, making them perfect for holiday gatherings and special occasions. The mini cake format is inherently charming and lends itself well to simple yet elegant decorations. Enjoy the creative freedom to decorate these mini cakes, making them a perfect choice for festive occasions and visually stunning dessert presentations.

Friendly Stress Free Baking

Embrace the make-ahead convenience of Chocolate Peppermint Mini Cakes, a recipe that can be baked and frosted ahead of time, making them a stress-free dessert option for busy schedules and allowing you to prepare for parties and gatherings in advance, ensuring you have a delicious and impressive dessert ready when you need it. The cakes and ganache can be made ahead and assembled later, simplifying party preparations. Enjoy the ease of make-ahead baking, making it a perfect choice for stress-free entertaining and convenient dessert planning.

Ingredients

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For the Rich and Moist Chocolate Mini Cakes

• 1 ½ cups all-purpose flour, spooned and leveled all-purpose flour. All-purpose flour provides the structure for the mini cakes, creating a tender crumb when properly measured. Spooning and leveling ensures accurate measurement and prevents dry cakes.
• ¾ cup granulated sugar. Granulated sugar adds sweetness and moisture to the cake layers, contributing to their overall flavour and tender crumb. Granulated sugar provides a clean sweetness that complements the other flavours.
• ¾ cup unsweetened cocoa powder, Dutch-processed cocoa powder, or natural cocoa powder. Unsweetened cocoa powder is essential for the rich chocolate flavour in the mini cakes, providing depth and intensity. Dutch-processed cocoa powder offers a darker colour and milder flavour. Natural cocoa powder provides a more intense chocolate flavour.
• 1 ½ teaspoons baking soda. Baking soda is a leavening agent that helps the mini cakes rise and become light and airy, especially when combined with acidic ingredients like buttermilk and cocoa powder. Baking soda contributes to the cake’s texture and rise. Ensure baking soda is fresh for optimal leavening.
• ¾ teaspoon baking powder. Baking powder is a leavening agent that provides additional lift and lightness to the mini cakes, working in conjunction with baking soda for optimal texture. Baking powder contributes to the cake’s texture and rise. Ensure baking powder is fresh for optimal leavening.
• ¾ teaspoon salt, kosher salt or sea salt. Salt balances the sweetness and enhances all the flavours in the mini cakes, preventing a flat or bland taste and highlighting the chocolate and peppermint. Kosher salt or sea salt are preferred for their pure flavour and even seasoning. Adjust to taste.
• 1 cup buttermilk, buttermilk. Buttermilk adds moisture, tenderness, and a subtle tang to the cake batter, activating the baking soda and creating a tender crumb. Buttermilk contributes to the cake’s moistness and flavour complexity. If unavailable, substitute with milk mixed with 1 tablespoon lemon juice or white vinegar, let stand for 5 minutes.
• ½ cup vegetable oil, canola oil or sunflower oil. Vegetable oil adds moisture and tenderness to the mini cakes, contributing to their soft crumb and preventing dryness. Canola oil or sunflower oil are neutral-flavoured oils suitable for baking.
• 2 large eggs, large eggs, at room temperature. Eggs provide structure, richness, and moisture to the mini cakes, contributing to their tender crumb and binding the ingredients together. Large eggs are standard for baking recipes. Room temperature eggs emulsify better and create a smoother batter.
• 2 teaspoons vanilla extract, pure vanilla extract. Pure vanilla extract enhances the flavour profile of the mini cakes, adding a warm and aromatic note that complements the chocolate and peppermint. Pure vanilla extract provides the best vanilla flavour.
• 1 teaspoon peppermint extract, pure peppermint extract. Peppermint extract is essential for the signature peppermint flavour in the mini cakes, providing a refreshing and cooling element that balances the rich chocolate. Pure peppermint extract provides the best peppermint flavour. Adjust amount to your preference.
• 1 cup boiling water. Boiling water blooms the cocoa powder, intensifying the chocolate flavour and creating a moist and fudgy texture in the mini cakes. Boiling water is crucial for activating cocoa powder and enhancing chocolate flavour.

For the Smooth and Decadent Chocolate Ganache

• 8 ounces semi-sweet chocolate chips, semi-sweet chocolate chips, or dark chocolate chips, or chopped semi-sweet chocolate. Semi-sweet chocolate chips form the base of the chocolate ganache, providing rich chocolate flavour and smooth melting properties. Semi-sweet or dark chocolate chips can be used depending on desired sweetness level. Chopped chocolate melts more evenly. Ensure to use halal certified chocolate.
• ½ cup heavy cream, heavy cream. Heavy cream adds richness and creaminess to the chocolate ganache, creating a smooth and decadent texture and enhancing the chocolate flavour. Heavy cream is essential for achieving a smooth and pourable ganache. Ensure to use halal certified cream.

For the Festive Peppermint Candy Sprinkles

• ¼ cup peppermint candies, crushed peppermint candies, or candy canes. Crushed peppermint candies or candy canes are used for festive decoration, adding a visual appeal and enhancing the peppermint flavour. Crushed peppermint candies or candy canes provide a festive and pepperminty garnish.

How to Make Chocolate Peppermint Mini Cakes ?

Step 1: Prepare the Chocolate Mini Cake Batter

Preheat oven to 350°F (175°C). Preheat oven to the specified temperature to ensure even baking of the mini cakes.

Line a 12-cup muffin tin with paper liners. Line a 12-cup muffin tin with paper liners for easy mini cake removal after baking. Paper liners prevent sticking and make cleanup easier.

In a large bowl, whisk together all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt. In a large mixing bowl, whisk together dry ingredients: all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt. Whisking ensures even distribution of leavening agents, cocoa powder, and salt throughout the flour.

In a separate bowl, whisk together buttermilk, vegetable oil, eggs, vanilla extract, and peppermint extract. In a separate bowl, whisk together wet ingredients: buttermilk, vegetable oil, eggs, vanilla extract, and peppermint extract. Whisking wet ingredients ensures they are well combined and emulsified.

Gradually add wet ingredients to the dry ingredients bowl, mixing until just combined. Gradually add wet ingredients to the dry ingredients bowl, mixing on low speed with an electric mixer or using a spatula until just combined and no large flour streaks remain. Do not overmix. Overmixing can lead to tough cakes. Batter will be slightly thin, which is normal.

Slowly pour in boiling water into the batter, mixing until just combined. Slowly pour in boiling water into the batter, mixing on low speed or gently with a spatula until just combined and batter is smooth. Batter will be very thin and liquidy after adding boiling water, which is normal. Boiling water blooms cocoa and thins batter.

Step 2: Bake the Chocolate Peppermint Mini Cakes

Divide batter evenly among prepared muffin cups, filling each about ¾ full. Divide batter evenly among prepared muffin cups, using a measuring cup or ice cream scoop to fill each about ¾ full. Even filling ensures consistent baking and size.

Bake in preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean and mini cakes spring back lightly when touched. Bake in preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean and mini cakes spring back lightly when touched and edges are set. Baking time may vary slightly depending on oven. Avoid overbaking for moist cakes.

Let mini cakes cool in muffin tin for 10 minutes before transferring to a wire rack to cool completely. Let mini cakes cool in muffin tin for 10 minutes before transferring to a wire rack to cool completely. Cooling slightly makes them easier to handle and prevents sticking. Cooling completely before frosting prevents frosting from melting.

Step 3: Prepare the Chocolate Ganache

Place semi-sweet chocolate chips in a heatproof bowl. Place semi-sweet chocolate chips in a heatproof bowl.

Heat heavy cream in a small saucepan over medium heat until just simmering. Heat heavy cream in a small saucepan over medium heat until just simmering and small bubbles appear around the edges. Do not boil.

Pour hot heavy cream over the chocolate chips. Pour hot heavy cream over the chocolate chips in the heatproof bowl.

Let stand for 1 minute to soften chocolate. Let stand for 1 minute to allow hot cream to soften chocolate chips.

Whisk chocolate and cream together until smooth and glossy ganache forms. Whisk chocolate and cream together until smooth and glossy ganache forms, ensuring all chocolate is melted and incorporated. Whisking creates smooth emulsion.

Let ganache cool slightly and thicken for about 10-15 minutes before frosting cakes. Let ganache cool slightly and thicken for about 10-15 minutes at room temperature before frosting cakes. Cooling slightly thickens ganache to a spreadable consistency. If ganache becomes too thick, gently warm it slightly.

Step 4: Frost and Decorate the Mini Cakes

Frost cooled mini cakes with chocolate ganache. Frost cooled mini cakes with chocolate ganache, using a spatula or knife to spread evenly over the tops of the cakes.

Sprinkle crushed peppermint candies over the ganache immediately after frosting. Sprinkle crushed peppermint candies or candy canes over the ganache immediately after frosting, while ganache is still wet, so candies adhere.

Let frosted mini cakes stand for about 30 minutes to allow ganache to set slightly before serving. Let frosted mini cakes stand for about 30 minutes to allow ganache to set slightly before serving, making them easier to handle.

Serve Chocolate Peppermint Mini Cakes. Serve Chocolate Peppermint Mini Cakes and enjoy each chocolatey, pepperminty, and festive bite.

Enjoy each moist, peppermint-chocolatey, and festively decorated bite.

Tips for Variations

White Chocolate Ganache Creamy Sweet Contrast

Use white chocolate chips instead of semi-sweet chocolate chips for a white chocolate ganache, offering a sweeter and creamy contrast to the dark chocolate cakes. White chocolate ganache provides a sweeter and visually contrasting topping. Ensure to use halal certified white chocolate.

Peppermint Buttercream Frosting Light and Fluffy Peppermint Swirl

Top mini cakes with peppermint buttercream frosting instead of ganache for a lighter and fluffier peppermint frosting option. Peppermint buttercream frosting offers a lighter and sweeter frosting alternative. Ensure to use halal certified buttercream ingredients.

Chocolate Chunks or Chips Extra Chocolate Indulgence

Stir in ½ cup chocolate chunks or chocolate chips (semi-sweet, dark, or milk) into the cake batter for extra chocolatey flavour and texture. Chocolate chunks or chips add pockets of melted chocolate throughout the cake. Ensure to use halal certified chocolate.

Coffee or Espresso Boost Mocha Peppermint Twist

Add 1 teaspoon instant coffee or espresso powder to the cake batter for a mocha peppermint flavour variation, enhancing the chocolate flavour and adding depth. Instant coffee or espresso powder enhances chocolate flavour and adds complexity.

Candy Cane Swirls Festive Decoration

Swirl melted candy canes or peppermint candies into the chocolate ganache while it’s still warm for a festive and visually appealing decoration. Candy cane swirls add a decorative and pepperminty element to the ganache.

Serving Suggestions

Holiday Dessert Platter Festive Treat Assortment

Include Chocolate Peppermint Mini Cakes as part of a holiday dessert platter, alongside other festive treats like cookies, brownies, and candies, for a delightful and varied dessert spread. Holiday dessert platter setting highlights the cake within a festive context.

Hot Chocolate Pairing Warm and Cozy Duo

Serve Chocolate Peppermint Mini Cakes with a cup of warm hot chocolate or peppermint hot chocolate for a cozy and comforting dessert pairing, especially perfect for cold weather. Hot chocolate or peppermint hot chocolate are classic winter beverage pairings.

Vanilla Ice Cream Scoop Classic Dessert Combo

Serve Chocolate Peppermint Mini Cakes with a scoop of vanilla ice cream or peppermint ice cream for a classic and delightful dessert combination, balancing the richness of the cake with the coolness of ice cream. Vanilla or peppermint ice cream are classic ice cream pairings for chocolate cake. Ensure to use halal certified ice cream.

Gift Giving Festive Edible Presents

Package Chocolate Peppermint Mini Cakes in festive boxes or bags and give them as homemade edible gifts for holidays or special occasions, sharing the joy of baking with friends and family. Gift giving setting highlights the cake’s presentability and festive appeal.

Party Dessert Table Centerpiece Sweet Treat Display

Arrange Chocolate Peppermint Mini Cakes on a tiered dessert stand or platter as a centerpiece for a party dessert table, creating a visually appealing and tempting display of sweet treats. Party dessert table centerpiece setting highlights the cake’s visual appeal and celebratory nature.

FAQ

Can I use regular milk instead of buttermilk?

While buttermilk is recommended for best texture, you can substitute with regular milk in Chocolate Peppermint Mini Cakes. The texture might be slightly less tender, but still delicious. Buttermilk contributes to a more tender crumb.

How do I store leftover Chocolate Peppermint Mini Cakes?

Store leftover Chocolate Peppermint Mini Cakes in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for up to 5 days. Airtight container prevents cakes from drying out. Refrigeration is recommended for longer storage, especially with ganache frosting.

Can I freeze Chocolate Peppermint Mini Cakes?

Chocolate Peppermint Mini Cakes freeze well, unfrosted, for up to 2-3 months. Freeze cooled mini cakes in airtight containers or freezer bags. Thaw at room temperature or in the refrigerator before frosting and serving. Freezing unfrosted cakes maintains best frosting texture.

Why are my Chocolate Peppermint Mini Cakes dry?

Overbaking Chocolate Peppermint Mini Cakes is the most common cause of dryness. Bake until a toothpick inserted into the center comes out clean, but avoid overbaking. Overbaking removes moisture and leads to dry cakes. Accurate baking time is crucial for moist cakes.

Can I make Chocolate Peppermint Mini Cakes vegan?

Yes, you can make Chocolate Peppermint Mini Cakes vegan by substituting buttermilk with plant-based buttermilk (almond milk with lemon juice), eggs with flax eggs or applesauce, and using vegan chocolate chips and cream for the ganache. Vegan substitutions allow for dietary modifications.

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