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 creamy frosting and decadent chocolate, making them an irresistible dessert option.

What sets these mini cakes apart is not just their taste, but also their charming presentation. Perfectly sized for a bite-sized treat, they are ideal for parties, celebrations, or simply as a sweet pick-me-up during the day. The vibrant green color from the mint extract adds a festive touch, making them a great choice for holidays or special gatherings.

With a total of 72 servings, you can easily share these delightful cakes with friends and family, ensuring everyone gets a taste of this delicious dessert. The combination of semisweet chocolate chips and crème de menthe chocolate candies creates a unique flavor profile that will have everyone raving about your baking skills.

So, roll up your sleeves and get ready to create a batch of these Mint Chocolate Chip Mini Cakes that are not only delicious but also a feast for the eyes. Your kitchen will be filled with the delightful aroma of baking chocolate, and your loved ones will be lining up for a taste of these scrumptious treats!

Ingredients

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

Equipment

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

Directions

  1. Heat oven to 350F (325F 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%