Chocolate Peppermint Mini Cakes
These Chocolate Peppermint Mini Cakes are the perfect treat to satisfy your sweet tooth, especially during the festive season or whenever you’re in need of a chocolate fix.
Equipment
- Mixing Bowl
- Mini Cake Pans
- Whisk
- Oven
- Wire Rack
Ingredients
Dry Ingredients
- 1 cup all purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 2 large eggs
- ½ cup canola oil
- 1 cup granulated sugar
- ½ teaspoon pure vanilla extract
- ¼ teaspoon peppermint extract
- ½ cup whole milk or 2% or buttermilk
Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: Prepare your mini cake pans by greasing them with canola oil or using non-stick cooking spray.
- Step 3: In a medium-sized bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt.
- Step 4: In another large bowl, beat the eggs until fluffy. Add in the canola oil, granulated sugar, pure vanilla extract, and peppermint extract. Mix until well combined.
- Step 5: Pour in the milk into the wet mixture and stir until well blended.
- Step 6: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined.
- Step 7: Divide your batter evenly among the mini cake pans, filling them about two-thirds full.
- Step 8: Bake the cakes in the preheated oven for about 15-20 minutes. Check for doneness with a toothpick.
- Step 9: Once baked, let the mini cakes cool in the pans for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
Make sure your ingredients are at room temperature for smoother mixing. Do not overmix the batter; a few lumps are okay. For extra peppermint flavor, add peppermint extract to your frosting!