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Frosted Peppermint Mini Bites

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Servings: 66 Bites

Ingredients

  • 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

Method

  1. BITES: Line mini-muffin tins with mini-paper liners.
  2. Mix all ingredients to create a chocolate batter.
  3. Divide batter among muffin cups, filling each 2/3 full.
  4. Bake at 325 degrees until a toothpick inserted into centers comes out clean, about 10 minutes.
  5. Let cool in tins on wire racks.
  6. FROSTING: Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes.
  7. Reduce speed to medium. Add sugar, 1/2 cup at a time, beating after each addition, about 5 minutes.
  8. Add vanilla, and beat until buttercream is smooth.
  9. Frost each mini bite with buttercream frosting and garnish with peppermint candy.