Mint Chocolate Chip Mini Cakes

Mint Chocolate Chip Mini Cakes
160 min.
72
99kcal

Suggestions


Indulge your sweet tooth with these delightful Mint Chocolate Chip Mini Cakes, a perfect treat for any occasion! With their rich chocolate flavor and refreshing minty twist, these mini cakes are sure to impress your guests and leave them craving more. Each bite is a harmonious blend of moist chocolate cake and creamy mint frosting, topped with a sprinkle of miniature chocolate chips and elegant chocolate shavings.

What makes these mini cakes truly special is their versatility. They are ideal for parties, celebrations, or simply as a sweet pick-me-up during the day. The recipe yields an impressive 72 servings, making it perfect for large gatherings or for stocking up your dessert table. Plus, the vibrant green color adds a festive touch that will brighten up any dessert spread.

Whether you're a seasoned baker or a novice in the kitchen, this recipe is easy to follow and guarantees delicious results. The use of a boxed cake mix simplifies the process, while the addition of mint extract and chocolate chips elevates the flavor profile to gourmet levels. So gather your ingredients, preheat your oven, and get ready to create a batch of these irresistible Mint Chocolate Chip Mini Cakes that will have everyone asking for seconds!

Ingredients

  • box chocolate cake mix dark
  • teaspoon peppermint extract 
  • 0.5 cup semi chocolate chips 
  • cup butter softened
  • cups powdered sugar 
  • drops drop natural food coloring green
  • tablespoons milk 
  • 0.5 cup semisweet chocolate chips miniature
  • 9.3 oz crème de cassis liqueur rectangular thin (28 pieces each)

Equipment

  • bowl
  • frying pan
  • oven
  • hand mixer
  • toothpicks
  • muffin liners
  • peeler

Directions

  1. Heat oven to 350°F (325°F for dark or nonstick pans).
  2. Place mini paper baking cup in each of 24 mini muffin cups.
  3. Make cake mix as directed on box, using water, oil and eggs. Stir 1/2 teaspoon of the mint extract and 1/2 cup chocolate chips into batter. Fill muffin cups two-thirds full. (Cover and refrigerate remaining batter until ready to bake; cool pan 15 minutes before reusing.)
  4. Bake 15 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove cupcakes from pans to cooling racks. Cool completely. Repeat with remaining batter to make an additional 48 mini cupcakes.
  5. In large bowl, beat butter, powdered sugar, food color and remaining 1/2 teaspoon mint extract with electric mixer on low speed. Stir in 1 tablespoon milk. Gradually beat in just enough remaining milk, 1 teaspoon at a time, to make frosting smooth and spreadable.
  6. Spread frosting on cupcakes or pipe with #22 star tip.
  7. Sprinkle miniature chocolate chips over frosting. Use vegetable peeler to make chocolate candy shavings; sprinkle on cupcakes.

Nutrition Facts

Calories99kcal
Protein2.44%
Fat44.43%
Carbs53.13%

Properties

Glycemic Index
1.22
Glycemic Load
0.01
Inflammation Score
-1
Nutrition Score
1.1373913086465%

Nutrients percent of daily need

Calories:98.54kcal
4.93%
Fat:4.63g
7.12%
Saturated Fat:2.46g
15.39%
Carbohydrates:12.44g
4.15%
Net Carbohydrates:12.07g
4.39%
Sugar:9.81g
10.9%
Cholesterol:7mg
2.33%
Sodium:70.51mg
3.07%
Alcohol:1.12g
100%
Alcohol %:6.67%
100%
Caffeine:3.15mg
1.05%
Protein:0.57g
1.14%
Copper:0.06mg
3.17%
Manganese:0.05mg
2.68%
Iron:0.46mg
2.55%
Phosphorus:24.9mg
2.49%
Magnesium:8.03mg
2.01%
Vitamin A:81.09IU
1.62%
Selenium:1.07µg
1.53%
Fiber:0.38g
1.5%
Calcium:12.12mg
1.21%
Potassium:37.77mg
1.08%
Vitamin E:0.16mg
1.05%