Frosted Peppermint Mini Bites

Ingredients

• 0.8 teaspoon double-acting baking powder 
• 1.5 teaspoons baking soda 
• 0.8 cup buttermilk 
• 0.8 cup ghirardelli premium baking coca unsweetened
• 1 pound confectioners' sugar sifted
• 2 large eggs 
• 1.5 cups flour all-purpose
• 66 servings peppermint candies coarsely chopped for garnish
• 1 teaspoon peppermint extract pure
• 0.8 teaspoon salt 
• 1.5 cups sugar 
• 3 tablespoons unrefined sunflower oil 
• 3 sticks butter unsalted softened
• 1 teaspoon vanilla extract pure
• 0.8 cup warm water 

Equipment

• oven
• blender
• toothpicks
• muffin liners
• muffin tray

Directions

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