3⁄4 cup Ghirardelli® Unsweetened Cocoa
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
3 sticks (12 ounces) unsalted butter, softened
1 pound confectioners sugar, sifted
1 teaspoon pure vanilla extract
- For Bites: Line mini-muffin tins with mini-paper liners. Mix all ingredients 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, 1/2 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.
Prep: 15 minutes
Total time: 1 hour 10 minutes