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Frosted Peppermint Mini Bites

Frosted Peppermint Mini Bites

Ingredients

Original recipe makes 66 mini bites Change Servings
Makes servings US Metric Adjust Recipe (Help)
  • For Bites:

  • 3/4 cup Ghirardelli Premium Baking Coca, unsweetened

  • 1 1/2 cups all-purpose flour

  • 1 1/2 cups sugar

  • 1 1/2 teaspoons baking soda

  • 3/4 teaspoon baking powder

  • 3/4 teaspoon salt

  • 2 large eggs

  • 3/4 cup warm water

  • 3/4 cup buttermilk

  • 3 tablespoons sunflower oil

  • 1 teaspoon pure peppermint extract

  • Peppermint candies coarsely chopped, for garnish

  • For Frosting:

  • 3 sticks unsalted butter, softened

  • 1 pound confectioners’ sugar, sifted

  • 1 teaspoon pure vanilla extract

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  • PREP

    15 mins

  • READY IN

    1 hr 10 mins

Frosted Peppermint Mini Bites

Directions

  1. For Bites: Line mini-muffin tins with mini-paper liners. Mix all ingredients (except crushed peppermint candies) to create a chocolate batter. Divide batter among muffin cups, filling each 2/3 full. Bake until a toothpick inserted into centers comes out clean, about 10 minutes. Let cool in tins on wire racks.
  2. For Frosting: Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes. Reduce speed to medium. Add sugar, cup at a time, beating after each addition, about 5 minutes. Add vanilla, and beat until buttercream is smooth.
  3. Frost each mini bite with buttercream frosting and garnish with peppermint candy.

Nutrition

  • Calories
  • 212 kcal
  • 11%
  • Carbohydrates
  • 29.7 g
  • 10%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 10.7 g
  • 16%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 1.7 g
  • 3%
  • Sodium
  • 133 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

Recipe by Ghirardelli®

“Minty mini chocolate cupcakes are frosted with buttery vanilla frosting and sprinkled with crushed peppermint for a festive dessert.”

Categories:   Holiday Cakes

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