CHOCOLATE-PEPPERMINT ICING
Use this icing with the Chocolate-Peppermint Cake. Peppermint extract is highly concentrated, so a very small amount is all that is needed.
Provided by Martha Stewart
Categories Food & Cooking Holidays & Events Christmas Recipes
Number Of Ingredients 3
Steps:
- Place chocolate in a medium bowl. In a small saucepan, bring heavy cream to a boil over high heat; stir in peppermint extract. Strain cream into chocolate. Let stand 5 minutes; stir until smooth (mixture will appear oily at first.) Cool until mixture falls in ribbons when spoon is lifted, 2 to 6 minutes.
- To ice cake, set the cake on a serving platter. Tuck parchment or waxed paper under sides of cake (to keep platter clean). Pour icing onto center of cake. Use an offset spatula or a dinner knife to spread evenly over the top and down the sides. Let set, about 30 minutes.
DOUBLE CHOCOLATE CAKE WITH PEPPERMINT-CHOCOLATE FROSTING
Made without eggs or butter, this pretty layer cake uses a combination of applesauce and baking powder to leaven the layers, and mayo for luxurious richness.
Provided by Katherine Sacks
Categories Christmas Dessert Cake Bake Chocolate Mint Mayonnaise Dairy Free
Yield Makes 1 (9") double-layer cake
Number Of Ingredients 24
Steps:
- For the cake:
- Position a rack in center of oven; preheat to 350°F. Lightly coat cake pans with nonstick spray. Line bottom of pans with parchment paper; lightly coat parchment with nonstick spray.
- Whisk applesauce and 1 tsp. baking powder in a small bowl. Mix chocolate and cocoa powder in a medium bowl. Pour 1 3/4 cups boiling water over and whisk until chocolate is melted. Sift flour, baking soda, salt, and remaining 1/4 tsp. baking powder into another medium bowl.
- Using an electric mixer on medium speed, beat mayonnaise, granulated sugar, and brown sugar in a large bowl (or use a stand mixer fitted with the paddle attachment) until well blended, about 3 minutes. Add half of applesauce mixture and beat to blend. Add remaining applesauce mixture, then beat in vanilla. Add dry ingredients in 3 additions, alternating with chocolate mixture in 2 additions, beginning and ending with dry ingredients, beating to blend after each addition and occasionally scraping down sides of bowl. Divide batter among prepared pans; smooth top.
- Bake cakes, rotating pans halfway through, until center is set and a tester inserted into the center comes out clean, 40-45 minutes. Transfer pans to a wire rack and let cakes cool 10 minutes. Run a knife around sides of cakes and invert onto wire rack; remove parchment. Let cool.
- For the frosting:
- Heat chocolate, coconut oil, vanilla, and salt in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is melted and smooth. Whisk in peppermint extract and 1/4 cup water. Chill, stirring every 5 minutes, until frosting thickens, about 25 minutes. If frosting gets too thick, gently reheat over pot of simmering water.
- For the chocolate petals:
- Heat chocolate in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is melted and smooth.
- Dip clean, dry pastry brush into melted chocolate. Brush a stripe of chocolate about 3" long and 1/8" thick on a parchment-lined baking sheet. Chill. Repeat process on second parchment-lined baking sheet. Swap trays and go over original brush strokes, repeating and chilling in between coatings and gently reheating chocolate if needed, until stems are 1/4" thick.
- When stems are thick enough, sprinkle one end with crushed candy canes. Chill until set, about 10 minutes.
- For assembly:
- Spread 1 Tbsp. frosting in the center of a platter. Place 1 cake layer, domed side down, on platter. Spread 1 1/2 cups frosting evenly over top. Place remaining cake layer, domed side down, over frosting.
- Spread top and sides of cake with remaining 2 cups frosting, swirling top decoratively. Press chocolate stems into frosting on sides of cake. Serve at room temperature.
- Do Ahead
- Cake can be made 3 days ahead; wrap tightly in plastic and chill, or freeze up to 2 weeks. Frosting can be made 5 days ahead; chill, or freeze up to 1 month. Gently reheat over pot of simmering water or in short bursts in the microwave, stirring in between bursts. Chocolate stems can be made 3 days ahead; keep chilled.
PEPPERMINT BUTTERCREAM FROSTING
An easy, mint-flavored frosting. You can substitute 4 to 6 tablespoons creme de menthe syrup for the peppermint extract and milk, if desired.
Provided by GlacierFreeze
Categories Desserts Frostings and Icings Buttercream
Time 5m
Yield 24
Number Of Ingredients 5
Steps:
- Beat butter in a bowl with an electric mixer on low speed until smooth and creamy; gradually add confectioners' sugar and milk and beat until smooth. Add peppermint extract and food coloring and beat on high speed until fluffy.
Nutrition Facts : Calories 106.2 calories, Carbohydrate 18.3 g, Cholesterol 10.3 mg, Fat 3.9 g, Protein 0.1 g, SaturatedFat 2.5 g, Sodium 28.2 mg, Sugar 18 g
PEPPERMINT BUTTERCREAM ICING
Created to fill a chocolate roll that I covered in dark Lindt chocolate. This is fluffy, yet rich, and delightfully minty
Provided by KEA-CA
Categories Dessert
Time 10m
Yield 1 chocolate roll
Number Of Ingredients 5
Steps:
- whip butter.
- blend in icing sugar and 2 tablespoons of half and half.
- add egg whites and BEAT! until fluffy.
- mix in peppermint extract.
- Be sure to taste!
CHOCOLATE PEPPERMINT COOKIES
These holiday peppermint cookies are full of chocolate and mint flavor with a fudgy and chewy texture that's just like a brownie.
Provided by Leah Maroney
Categories Dessert
Time 20m
Yield 12
Number Of Ingredients 11
Steps:
- Gather the ingredients.
- Preheat the oven to 350 F. Whisk together the flour, cocoa powder, baking soda, and salt in a separate bowl.
- Melt the chocolate chips and butter together in a microwave-safe bowl. Microwave in one-minute increments. Whisk after each increment until the mixture is totally smooth. Be careful not to overheat as the chocolate can scorch.
- Beat the eggs, brown sugar, vanilla, and peppermint extracts together in a large bowl.
- Beat the chocolate mixture into the egg and brown sugar mixture and continue to mix until a smooth batter forms. Gradually add in the flour mixture until it is combined. Be careful not to overbeat.
- Scoop the batter onto a parchment-lined baking sheet with a cookie scoop . Leave a few inches in between each scoop.
- Use a spatula to flatten the tops of the cookies. Keep the shape round and smooth the top as best as you can. Place the cookies on the center rack of the oven and bake for 8 to 10 minutes or until the cookies have spread and the tops are cracked.
- Spray each cookie with cooking spray and sprinkle the crushed peppermint sticks over the top. Make sure to do this immediately while the cookies are still warm.
- Serve immediately with a glass of milk or store them in an airtight container for up to three days.
CHOCOLATE PEPPERMINT COOKIES
This recipe reminds me of eating candy canes, fudge and brownies during the holidays. That's why it's one of my favorites. Sometimes I even crush a candy cane and sprinkle it over the top before the glaze sets. Most of the time I ignore the measurement for the mint and just add as much as I like. This way everyone can add their own personal touch to these cookies.
Provided by Food Network
Categories dessert
Time 40m
Yield 2 dozen
Number Of Ingredients 13
Steps:
- For the cookies: Preheat oven to 350 degrees F.
- In a medium bowl sift together flour, cocoa powder, baking soda and salt. Set aside. In a mixer beat together the butter with the sugars until fluffy, about 2 minutes. Add eggs 1 at a time, beating until smooth after each addition and scraping the sides of the bowl as necessary. Add in the vanilla. On a low speed beat in the flour mixture a little at a time. Gently mix in chocolate chips.
- On an ungreased cookie sheet, drop teaspoons of the batter about 2 inches apart. Bake until just cracked on top, about 8 to10 minutes, rotating the pan halfway through the cooking time. Cool completely.
- For the glaze: In a small bowl mix together the sugar; mint extract and water until smooth. Transfer mixture to a medium resealable plastic bag and snip off the corner. Drizzle glaze over cooled cookies. Let cookies stand until set, about 10 minutes.
CHOCOLATE-MINT COOKIES WITH PEPPERMINT ICING
I like this one on my cookie tray at Christmas. It's unusual. A really old Betty Crocker Recipe. If you REALLY love mint, try adding a few tbsp. of crushed peppermint candies to the batter or the White Icing. (There is no baking powder or soda so they are dense and will not rise and change shape like regular dough but you can add 1/2-1 Tsp. of either one to the dry ingredients if you prefer a different cookie taste and texture)
Provided by MTpockets
Categories Drop Cookies
Time 38m
Yield 3 Dozen
Number Of Ingredients 15
Steps:
- Preheat oven to 375'.
- In a medium bowl, mix sugar, 1/2 cup butter, egg, unsweetened chocolate and vanilla. Stir in flour and salt.
- Drop by rounded tea-spoonfuls, Or use a cookie scoop (looks like a small ice cream scoop) about 2 inches apart onto ungreased cookie sheets. (Try to make each batch of cookies as close as possible to the same size).
- Take a drinking glass and flatten each cookie to about 1/4 inch thick.
- Bake cookies until set, Approximately 8-9 minutes.
- Cool for a minute or two on cookie sheet before transfering to a cooling rack. Cool Completely.
- Frosting:.
- Mix all of ingredients in a seperate bowl until smooth and of good consistency, you may wan't to add a little more or a little less water to get it to the consistency you prefer, then spread frosting onto each cookie until about 1/4 inch from edge.
- Chocolate Drizzle Icing:.
- In a saucepan, Heat 1/4 cup butter, 2 tablespoons corn syrup and chocolate chips over low heat until chocolate and butter are melted, Stirring constantly.
- Remove from heat, stir until all is well blended and lightly drizzle with a spoon over each cookie, leaving some of the white frosting underneath showing through. (Yield is approximately depending on how large your cookies are).
Nutrition Facts : Calories 1800.3, Fat 90.5, SaturatedFat 55.6, Cholesterol 233.2, Sodium 873.6, Carbohydrate 256.8, Fiber 7.6, Sugar 202, Protein 11.9
EASY CHOCOLATE-PEPPERMINT CAKE
Peppermint-flavored icing gives this easy chocolate cake a seasonal flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 3h
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter and flour an 8-inch round cake pan; line bottom with parchment or waxed paper. Whisk together flour, salt, and baking powder.
- In a medium saucepan, bring 2 inches water to a boil. Place butter and chocolate in a large heatproof bowl; set over (not in) water. Turn off heat; let stand until melted, 8 to 10 minutes. Stir to combine. Remove bowl; cool 5 minutes.
- Whisk in sugar and vanilla, then eggs and buttermilk until combined. Fold in flour mixture until combined.
- Pour batter into prepared pan. Bake until cake pulls away from sides and a toothpick inserted in center has a few moist crumbs clinging to it, 45 minutes to 1 hour. Cool in pan 5 minutes. Run a knife around edge of cake; invert onto a wire rack (and leave inverted) to cool completely, about 1 hour.
- Set cake on a serving platter. Tuck parchment or waxed paper under sides of cake. Pour chocolate icing onto center of cake and spread evenly over top and sides. Let set, about 40 minutes. Serve cake with whipped cream and chocolate shavings or peppermint candies, if desired.
PEPPERMINT-CHOCOLATE FROSTING
Your baked goods need some frosting love-and that's exactly what our Peppermint Chocolate Frosting is for. Spread it on cakes, cookies, cupcakes and more.
Provided by My Food and Family
Categories Home
Time 20m
Yield 22 servings, 2 Tbsp. each
Number Of Ingredients 5
Steps:
- Microwave chocolate in large microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring every 30 sec. Stir until completely melted. Cool 5 min.
- Add sugar, butter and vanilla. Gradually add milk, beating after each addition with mixer on low speed until blended.
Nutrition Facts : Calories 140, Fat 6 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 10 mg, Sodium 40 mg, Carbohydrate 23 g, Fiber 1 g, Sugar 21 g, Protein 1 g
PEPPERMINT ICING
A great icing that is peppermint-flavored and red-colored.
Provided by brights28
Categories Desserts Frostings and Icings
Time 10m
Yield 10
Number Of Ingredients 6
Steps:
- Mix confectioners' sugar, shortening, water, and vanilla extract together in a bowl until smooth; add peppermint extract and red food coloring and mix until color is evenly incorporated.
Nutrition Facts : Calories 187.7 calories, Carbohydrate 24 g, Fat 10.3 g, SaturatedFat 2.6 g, Sodium 0.4 mg, Sugar 23.5 g
PEPPERMINT FROSTED CHOCOLATE COOKIES
These peppermint frosted chocolate cookies combine a rich and fudgy chocolate cookie with smooth and creamy peppermint frosting. The dough requires 3 hours of chilling in the refrigerator, so make sure you set aside enough time.
Provided by Sally
Categories Dessert
Time 4h
Number Of Ingredients 19
Steps:
- In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium high speed until fluffy and light in color, about 2-3 minutes. Add the egg and vanilla extract, and then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.
- In a separate bowl, whisk the flour, cocoa powder, baking soda and salt together until combined. With the mixer running on low speed, slowly pour into the wet ingredients. Beat on low until combined. The cookie dough will be quite thick. Switch to high speed and beat in the milk, then the chocolate chips. The cookie dough will be sticky and tacky. Cover dough tightly and chill in the refrigerator for at least 3 hours and up to 3 days. Chilling is mandatory for this sticky cookie dough.
- Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. If the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 20 minutes. This makes the chilled cookie dough easier to scoop and roll.
- Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
- Scoop and roll dough, about 1 Tablespoon of dough each, into balls. Arrange 2-3 inches apart on the baking sheets. The cookie dough is certainly sticky, so wipe your hands clean after every few balls of dough you shape.
- Bake the cookies for 10-11 minutes or until the edges appear set and the centers still look soft. Tip: If they aren't really spreading by minute 9, remove them from the oven and lightly bang the baking sheet on the counter 2-3x. This helps initiate that spread. Return to the oven to continue baking.
- Cool cookies for 5 minutes on the baking sheet, and then transfer to a cooling rack to cool completely. The cookies will slightly deflate as they cool.
- With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners' sugar, heavy cream/milk, vanilla extract, and peppermint extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. Taste. Beat in a pinch of salt if frosting is too sweet. I usually add a little less than 1/8 teaspoon. And, if desired, beat in another drop of peppermint extract.
- Top each cookie with frosting. Garnish frosting with crushed candy canes. Frosting doesn't dry completely, but will set after several hours. Carefully stacking frosted cookies is fine after that.
- Cover and store cookies at room temperature for up to 1 day or in the refrigerator for up to 1 week.
CHOCOLATE CAKE WITH PEPPERMINT FROSTING
Dutch-process cocoa and a bit of espresso powder give this simple one-bowl cake deep chocolate flavor without much effort. The generous swoop of fluffy peppermint buttercream frosting makes it a festive treat. A bit of optional red food coloring gives the frosting those classic peppermint candy stripes, and you can dress the cake up even more with sprinkles and shaved chocolate for a special occasion. The oil in the cake makes it extra moist, and it keeps well on the counter for a few days - if it lasts that long.
Provided by Yossy Arefi
Categories cakes, dessert
Time 1h
Yield One 8-by-8-inch square or 9-inch round cake
Number Of Ingredients 20
Steps:
- Make the cake: Set a rack in the center of the oven and heat oven to 350 degrees. Generously grease an 8-by-8-inch square or 9-inch round light-colored metal baking pan with oil.
- In a large bowl, combine the granulated sugar and eggs. Use a whisk or an electric mixer to beat the mixture until foamy and slightly lighter in texture and color, 1 to 2 minutes. Add the sour cream, 1/2 cup oil, vanilla and salt, and whisk until combined and smooth, about 1 minute.
- Whisk in the cocoa powder until combined. Add the flour, baking powder and baking soda, and whisk until combined and no streaks of flour remain. Stir the espresso powder into the hot water, then add the mixture to the bowl. Whisk until incorporated.
- Pour the batter into the prepared pan and tap on the counter a few times to release any large air bubbles. Bake until puffed and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let the cake cool in the pan set on a rack for about 45 minutes.
- While the cake bakes, clean the mixing bowl and make the frosting: Add the butter to the bowl and mix on medium-high with an electric mixer until smooth, stopping the mixer occasionally to scrape the bottom and sides of the bowl. Turn the speed to low, and slowly add the confectioners' sugar. Mix until the sugar is moistened, then add 2 teaspoons of the cream, the vanilla extract, 3/4 teaspoon peppermint extract and salt. Turn the speed up to medium-high, and whip until smooth and fluffy, about 3 minutes, adding a bit more cream a teaspoon at a time, if necessary, to make a smooth and light frosting. Taste the frosting, and add a few more drops of peppermint extract if desired. The frosting can be kept at room temperature while the cake finishes baking and cooling.
- Top the cooled cake with an even layer of frosting, then use the tip of a toothpick to dot the frosting with a few small dots of gel food coloring, if using. Use a spoon or offset spatula to swirl the food coloring into the frosting to create candy cane-like stripes - just a few swipes will do the trick. If you mix it in too much, the frosting will turn pink. Top the cake with sprinkles and shaved chocolate, if desired. Store leftover cake loosely covered at room temperature for up to 3 days.
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From cookingclassy.com
4.6/5 (5)Total Time 1 hr 5 minsCategory DessertCalories 567 per serving
- For the cake: Preheat oven to 350 degrees. Butter 2 9-inch round baking pans and line with a round of parchment paper, butter parchment. Lightly dust pans with cocoa powder shaking out excess. Set aside.
- In a large mixing bowl whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt.
- Add buttermilk, vegetable oil, eggs, peppermint extract and vanilla extract, then using an electric hand mixer blend mixture until on low until combined then increase speed to medium and mix 2 minutes. Mix in boiling water.
- Divide batter evenly among prepared baking pans. Bake in preheated oven 30 - 35 minutes then transfer to wire racks to cool for 10 minutes.
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5/5 (1)Category Christmas, Dessert, Main DishServings 36Total Time 48 mins
- Preheat oven to 350 degrees. Line 36 muffin tins with paper liners.To make the cake, melt 2 sticks butter and stir in cocoa.
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DEVIL'S FOOD LAYER CAKE WITH PEPPERMINT FROSTING RECIPE ...
From bonappetit.com
4.2/5 (19)Servings 10-12
- Position rack in center of oven; preheat to 350°F. Butter two 9-inch-diameter cake pans with 2-inch-high sides. Dust pans with flour; tap out excess. Whisk first 4 ingredients in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in eggs 1 at a time, beating well after each addition. Beat in yolk. Add cocoa and beat until well blended. Add flour mixture in 3 additions alternately with ice water in 2 additions, beginning and ending with flour mixture and beating until just blended and smooth after each addition. Divide batter between prepared pans; smooth tops.
- Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on racks 15 minutes. Invert cakes onto racks and cool completely. DO AHEAD Can be made 1 day ahead. Wrap in foil; store at room temperature.
- Bring cream and corn syrup to simmer in medium saucepan. Remove from heat; add chocolate and whisk until melted and smooth. Transfer to small bowl. Chill until firm enough to spread, about 1 hour. DO AHEAD Can be made 1 day ahead. Before using, let stand at room temperature until soft enough to spread, about 30 minutes.
- Place white chocolate in large heatproof bowl. Bring 1 cup cream to simmer in saucepan. Pour hot cream over white chocolate. Let stand 1 minute; whisk until smooth. Whisk in extract. Cover; chill until mixture thickens and is cold, at least 4 hours. DO AHEAD Can be made 1 day ahead. Chill.
PEPPERMINT CHOCOLATE CAKE RECIPE - ADD A PINCH
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4.8/5 (6)Total Time 1 hrCategory DessertCalories 251 per serving
- Prepare chocolate cake as instructed. Allow to cool completely. As cake is cooling, prepare peppermint buttercream frosting.
- Place softened butter into the bowl of a stand mixer that has been fitted with the paddle attachment. Turn the mixer on a medium setting and cream the butter until it is smooth and has lightened in color, about 3 minutes.
- Add confectioner’s sugar, ½ a cup at a time. After each cup has been incorporated, turn the mixer onto the highest speed setting and for about 10 seconds to lighten the frosting.
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Reviews 67Category DessertServings 24Total Time 52 mins
- Place butter in a large mixing bowl and blend slightly. Add cream cheese and blend until combined, about 30 seconds.
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CHOCOLATE PEPPERMINT CAKE RECIPE - SOUTHERN LIVING
From southernliving.com
5/5 (1)Total Time 1 hr 50 mins
- Prepare the Cake: Preheat oven to 350°F. Coat 3 (9-inch) round cake pans with baking spray, and line bottom of each with a piece of parchment paper cut to fit bottom.
- Stir together hot coffee and chocolate chips in a medium bowl; let stand 2 minutes. Stir mixture until chocolate is melted, about 1 minute. Whisk in eggs, mayonnaise, and vanilla until smooth.
- Stir together flour, sugar, cocoa, salt, baking soda, and baking powder in a large bowl. Stir in egg mixture. Pour batter evenly (about 1 3/4 cups per pan) into prepared pans.
- Bake in preheated oven until a wooden pick inserted in center comes out clean, 18 to 20 minutes. Cool in pans 10 minutes. Remove cake layers from pans to wire racks, and let cool completely, about 1 hour.
CHOCOLATE PEPPERMINT CAKE - BEYOND FROSTING
From beyondfrosting.com
5/5 (1)Total Time 1 hr 20 minsEstimated Reading Time 8 mins
- Preheat the oven to 350°F. Prepare 3 8-inch round baking pans, line the bottom with parchment paper and grease the sides. Prepare your bake even stripes if desired.
- In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color. Next mix in the sour cream and beat until well combined.
- In a separate bowl, sift together the dry ingredients. Alternate half the dry ingredients followed by half of the coffee and mix just until the flour starts to incorporate. Repeat with remaining ingredients.
- Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
HOW TO MAKE PEPPERMINT BUTTERCREAM FROSTING
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From cupcakediariesblog.com
Reviews 1Estimated Reading Time 3 mins
- In a medium bowl, combine cake mix, eggs, and melted butter with a wooden spoon. Use a cookie scoop to form 1-inch balls; bake 9-11 minutes.
- Prepare ganache by placing heavy cream in a sauce pan and chocolate chips in a glass bowl. Bring heavy cream to a boil over medium-high heat, stirring to avoid scalding, and pour over chocolate chips. Allow to cool for 10 minutes.
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PEPPERMINT MOCHA CUPCAKES – BEST CHOCOLATE PEPPERMINT ...
From kimspireddiy.com
5/5 (12)Total Time 32 minsCategory DessertsCalories 257 per serving
- Heat milk in a saucepan over medium heat. When the milk begins to simmer, whisk in the cocoa powder and espresso powder until well combined. Set aside and allow to cool.
- In a separate bowl, beat together the sugar and oil until well combined. Add the eggs and peppermint extract and beat to combine.
CHOCOLATE LAYER CAKE WITH PEPPERMINT GANACHE FROSTING ...
From foodandwine.com
Total Time 2 hrs 30 mins
- MAKE THE CAKE: Preheat the oven to 325°. Butter three 9-inch round cake pans. Line the bottoms with parchment paper, butter the paper and dust the pans with cocoa, tapping out any excess.
- In a small saucepan, melt the coarsely chopped chocolate with the butter over low heat; let cool.
- In a medium bowl, whisk the flour with the salt. In a large bowl, using an electric mixer, beat the egg yolks with 1 cup of the sugar at medium speed until light and fluffy, about 3 minutes. Add the cooled chocolate and the vanilla and beat until blended. Gradually beat in half of the milk. In a bowl, dissolve the baking soda in the remaining milk; add this to the chocolate batter along with the remaining 2 cups of sugar and beat at medium speed until combined. Beat in the dry ingredients at moderately low speed.
- Pour the chocolate batter into the prepared pans. Bake the cakes on the lower and middle racks of the oven for 35 minutes, or until a toothpick inserted in the centers comes out with a few moist crumbs attached. Let the cakes cool in the pans for 5 minutes. Run the tip of a knife around the inside rim of the pans and invert the cakes onto wire racks. Peel off the parchment paper, then invert the cakes again and let them cool completely.
WHITE CHOCOLATE PEPPERMINT CUPCAKES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
5/5 (10)Category CupcakesServings 14Total Time 3 hrs 35 mins
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners – this recipe makes about 14 cupcakes. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg whites, vanilla extract, and peppermint extract. Beat on medium-high speed until combined, then beat in the sour cream. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not overmix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
- Pour/spoon the batter into the liners – fill only 2/3 full to avoid spilling over the sides. Bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean. For around 30 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.
DEVIL'S FOOD CUPCAKES WITH PEPPERMINT MARSHMALLOW FROSTING ...
From thefeedfeed.com
4/5 (64)
- Preheat the oven to 350°F / 175°C, with a rack in the middle. Grease and flour two 9-inch round cake pans. (For cupcakes see variation)
- Make the cakes: Place the cocoa powder in a medium heatproof bowl. Whisk in the boiling water until fully combined. Stir in the milk and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, using a hand mixer), cream the butter and granulated sugar on medium-low speed until light and fluffy, 4 to 5 minutes. Add the eggs one at a time, mixing until each is fully incorporated before adding the next. Scrape the bowl well. Add the vanilla and mix to combine.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Add one third of the mixture to the butter mixture and mix on low speed to combine. Add half the cocoa-and-milk mixture and mix to incorporate. Repeat, alternating between the dry and wet ingredients, until both are fully incorporated and the batter is smooth.
CHOCOLATE PEPPERMINT FROSTING RECIPE ON CHOCOLATE CUPCAKES
From blog.shopsweetsandtreats.com
Estimated Reading Time 2 mins
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Servings 12Total Time 20 mins
CHRISTINA TOSI'S CHOCOLATE-PEPPERMINT CAKE RECIPE
From today.com
4.1/5 (17)Category Desserts
CHOCOLATE CUPCAKES WITH PEPPERMINT FROSTING {VEGAN} - 40 ...
From 40aprons.com
Reviews 13Estimated Reading Time 1 min
CHOCOLATE PEPPERMINT CAKE | WILTON
From wilton.com
Servings 12Total Time 5 hrsCategory Decorating-Ideas
THIS EASY PEPPERMINT CHOCOLATE BREAD IS PERFECT FOR THE ...
From momtastic.com
Estimated Reading Time 2 mins
CHOCOLATE PEPPERMINT LOAF WITH CANDY CANE VANILLA ICING ...
From amberapproved.ca
Estimated Reading Time 1 min
PEPPERMINT ICING CHOCOLATE SUGAR COOKIES ~ THE ...
From themisadventuresofbaking.com
CHOCOLATE PEPPERMINT COOKIES WITH ROYAL ICING ON BAKESPACE.COM
From bakespace.com
CHOCOLATE ICING WITH PEPPERMINT RECIPE | SWERVE
From swervesweet.com
CHOCOLATE & PEPPERMINT WHOOPIE PIES - VEGAN FOOD & LIVING
From veganfoodandliving.com
5 EASY AND TASTY CHOCOLATE PEPPERMINT ICING RECIPES BY ...
From cookpad.com
CHOCOLATE MINT COOKIES WITH PEPPERMINT ICING RECIPES
From tfrecipes.com
CHOCOLATE CAKE WITH PEPPERMINT FROSTING - ALL INFORMATION ...
From therecipes.info
KETO CHOCOLATE COOKIES WITH PEPPERMINT CREAM CHEESE FROSTING
From ketologic.com
RECIPES - CHOCOLATE PEPPERMINT CAKE - FORGET THE CANDY ...
From bakemark.com
CHOCOLATE PEPPERMINT ICING ON BAKESPACE.COM
From bakespace.com
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