One of my favorite flavor combinations is chocolate with mint. The icy notes of mint cut through dense chocolate, and the pairing always tastes refreshing (Even if the dessert is decidedly not light!). During the holiday season, I love pairing chocolate with peppermint. Moist chocolate mini-cupcakes are topped with peppermint flavored icing and finished with a sprinkle of crushed peppermint candy. These 2-bite morsels are the ultimate Christmas sweet!
Chocolate and Peppermint Mini-Cupcakes
Adapted from Cupcakes! by Elinor Klivans
Batter
1 1/2 ounces unsweetened chocolate, chopped
1/2 cup flour
1/4 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1/4 cup unsalted butter, at room temperature
1/2 cup plus 2 Tbsp sugar
1 large egg
1/2 tsp vanilla extract
1/4 cup low fat sour cream
1/4 cup water
Icing
1 1/4 cups powdered sugar
2 Tbsp unsalted butter
3 Tbsp water
1/8 tsp peppermint extract
1/4 cup (1 1/2 ounces) crushed peppermint candy
Preheat oven to 350°F and line a 12-cup mini muffin pan with baking cups. Put the chocolate in a heatproof bowl and place it over, but not touching, a saucepan of barely simmering water. Stir until the chocolate is melted and smooth. Remove from the water and set aside to cool.
Sift flour, baking powder, baking soda, and salt into a medium bowl and set aside. Beat butter and sugar in a large mixer bowl until smoothly blended and creamy, about 2 minutes. On low speed, mix in the melted chocolate. On medium speed, add the egg, mixing until blended. Add vanilla and beat until the mixture is creamy and the color has lightened, about 1 minute. Mix in the sour cream until no white streaks appear. On low speed, add half of the flour mixture and beat until just incorporated. Mix in the water, then mix in the remaining flour mixture until incorporated and the batter is smooth.
Fill each paper liner with a slightly rounded tablespoon of batter, to about 1/4 inch below the top of the liner. Bake just until the tops are firm and a toothpick inserted in the center comes out clean, about 12 minutes. Cool the cupcakes for 5 minutes in the pan on a wire rack. Holding an edge of each liner, carefully lift the cupcakes from the pan and place them on the wire rack to cool completely.
To make icing, sift powdered sugar into a large bowl. Place butter and water in a microwave-safe bowl and microwave for about 45 seconds, until butter is melted. Stir in peppermint extract and pour warm mixture over powdered sugar, whisking until smooth. Use a small offset spatula to spread icing over the top of each cupcake, then sprinkle with crushed peppermint candy. The cupcakes can be covered and stored at room temperature for up to 3 days.
Yield – 30 mini-cupcakes (serving size: 1 cupcake)
Calories – 80
Carbs – 12
