Ingredients1 h 10 m servings 212 cals
- 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.
- 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.
- Frost each mini bite with buttercream frosting and garnish with peppermint candy.
Per Serving: 212 calories; 10.7 g fat; 29.7 g carbohydrates; 1.7 g protein; 34 mg cholesterol; 133 mg sodium. Full nutrition
ReviewsRead all reviews 5
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 n...
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 ju...