Peppermint Mocha Mini Cakes
I spent Thanksgiving up in Buffalo with my mom, my sisters, and my adorable niece and nephew. It was suuuper fun, but I got into the habit of tiptoeing around quietly when the kiddos went to sleep and now I'm on a 5-year-old's sleeping schedule. It's 9PM right now and I can barely keep my eyes open. Maybe this will mean that I can wake up in time to get to the gym tomorrow morning, though--fingers crossed!
We drove back yesterday (Well, Candice and Rich drove. I sat in the back seat with the dogs screaming Adele and Justin Bieber songs.) and though I took on turkey duty, I was pretty pumped to get home and get started with cooking/baking holiday goodies.
First on my list was something GREEN and minty, to usher in the holiday cheer. My new favorite thing are mini cakes. They're just upside-down cupcakes, which somehow are way more chic than regular cupcakes. Cook some cakes in a muffin tin, flip them upside down and pour on some colorful icing--and sprinkles--for something perfectly personal-sized.
These cakes are slightly bitter on their own thanks to the espresso powder, but the super sugary glaze balances it out perfectly for a not-cupcake that's not too sweet. I tried to find red sprinkles for something a little more Christmassy, but the grocery store only had green. But that means these can do double duty for St. Paddy's! ;)
Peppermint Mocha Mini Cakes
- 1 cup sugar
- 1 cup flour
- 1/2 cup cocoa powder
- 3 tsp espresso powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 egg
- 1/2 cup milk
- 4 tsp olive oil
- 1 tsp peppermint extract
- 3 Tbsp unsalted butter, melted
- 1 tsp vanilla extract
- pinch salt
- 2 drops green food coloring
- 2 cups powdered sugar
- 4-5 Tbsp half and half
- 2 tsp green sanding sugar
For the Cakes
For the Icing
- Preheat oven to 350 degrees. Grease the wells of a 12-piece muffin tin.
- Whisk together dry ingredients. Add in remaining cake ingredients and beat for about 2 minutes using an electric mixer.
- Using an ice cream scoop, spoon batter into muffin tin to achieve uniform cakes. Bake cakes for about 20 minutes, or until a toothpick inserted comes out clean.
- Let cakes cool in muffin tin for about 10 minutes and then flip cakes out using an offset spatula and let cool completely on a drying rack.
- Combine frosting ingredients in a bowl and whisk together until smooth. Add in more food coloring if desired; add in more milk if you desire a thinner batter, add in more powdered sugar for a thicker one.
- Place a sheet of wax paper beneath your cooling rack to catch excess icing.
- Spoon icing over cakes and spread slightly so that the icing drips down the sides of the cakes. Sprinkle each with sanding sugar and serve!