It is Christmas time which also means Family time. I love the Holiday season because it is filled with family get togethers. Tonight we had our annual family party. I was asked to bring a dessert. I made these mini cupcakes last year and everyone loved them so I thought I would make them again this year only improve them! First of all, I changed them so that they are dark chocolate with dark chocolate Ghiradelli chunks. YUM. Dark chocolate anything is just better. I have also improved on my frosting skills. I used my favorite tip the Wilton 1m:
I love how this decorates. It makes the cupcakes look so elegant! And it is so easy to use, just a little swirl and you are good. Then I just sprinkled them with some crushed candy canes.
So if you have a family or friend party and are asked to bring a dessert... you should
Here is the recipe:
Dark Chocolatey Chunk Mini Cupcakes w/ Peppermint Buttercream Frosting
1 1/4 C all purpose flour
1/4 C unsweetend DARK cocoa powder
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/4 C shortening
1/2 C sugar
1 tsp vanilla
2 egg yolks
2/3 C cold water
2 egg whites
1/3 C sugar
1/2 C Ghiradelli Dark Chocolate Chips (60% cocao)
Preheat oven to 350.
In a medium bowl stir together flour, cocoa powder, baking powder, salt and baking soda. Set aside.
In a large bowl beat shortening with an electric mixer on medium high for approximately 30 seconds. Add 1/2 C sugar and vanilla. Beat until combined, scraping sides of the bowl as needed. Add egg yolks one at a time, beating well after each yolk. Alternately add flour mixture and water to shortening mixture. Beat on low speed just until combined.
In a large bowl beat egg whites on medium speed until soft peaks form (tips curl). Gradually add 1/3 C sugar and beat on high speed until stiff peaks form (tips stand straight). Fold 1/4 of the beaten egg whites into chocolate batter. Gently fold in the rest of the egg whites until combined. Fold in chocolate chips. Divide batter into mini cupcake liners.
Bake for 10 minutes, rotating tins halfway through. Remove from tins and let cool completely on wire racks.
Peppermint Buttercream Frosting
6 C Powdered suger
1 1/2 sticks butter, softened
1 tsp peppermint extract
1 tsp vanilla extract
Blend butter and sugar together until frosting consistency is reached. Add extracts and blend to combine. Keep in the refrigerator if not using immediately.
Frost cupcakes using a Wilton 1M tip. Sprinkle with crushed candy cane bits up to 2 hours before serving.