Holiday Menu Item: Peppermint Chocolate Ganache Mini Cupcake Bites

Peppermint Chocolate Ganache Mini Cupcake Bites

It's Merry Mondays again! And the theme for week two in this four-week series is Mint. I was thinking of all sorts of things to make, like a nice mint chutney for rack of lamb, or a lovely pomegranate mojito, but in the end my sweet tooth won out and I went with Peppermint Chocolate Ganache Mini Cupcake Bites. They're bite-sized, chocolatey and minty and they're perfect for a holiday party.

Merry Mondays is a festive blog event that is being hosted by Claire at Claire Cooks and Taylor at Greens and Chocolate. Everyone is welcome to join in the fun! Last week the theme ingredient was Cranberries and there were lots of great recipes submitted. 

Quite awhile ago, I made Ina Garten's Chocolate Ganache Cupcakes and put edible flowers on top:

When I was thinking about this week's Merry Mondays, it occurred to me that crushed peppermint would be an excellent accompaniment to these dense chocolate cupcakes and making them in a miniature size would make them easy finger food for a holiday party. Turns out I actually like them better in this bite-sized format. The batter is not all that sweet which goes wonderfully with the rich chocolate ganache but I like my ratio of cake to frosting to be a little more equal, especially in this case.

Peppermint Chocolate Ganache Mini Cupcake Bites

(inspired by Ina Garten)

Makes 60 cupcake bites

Oven 350 degrees F

Ingredients:

1 stick (8 Tablespoons) unsalted butter, room temperature

1 cup sugar

4 extra-large eggs, room temperature

11 fluid ounces chocolate syrup (I used Hershey's)

1 Tablespoon pure vanilla extract

1 cup all-purpose flour

Ganache:

4 ounces semisweet chocolate (I used Ghiradelli)

1/2 teaspoon instant coffee granules
1/4 cup heavy cream

Topping:

4-5 candy canes, crushed (I used Hershey's Chocolate Mint Candy Canes)

Line mini cupcake pans with mini paper liners and set aside.

Using an electric mixer fitted with the paddle, cream the butter and sugar.

Add the eggs one at a time, mixing in between. Then mix in the chocolate syrup and vanilla.

Add in the flour and mix until just combined. Do not overbeat or the cupcake bites will be tough.

Scoop the batter into the mini muffin cups filling to almost full. Using a 1 Tablespoon cookie scoop worked well for me.

1 Tablespoon Cookie Scoop

Bake in oven for approximately 20 minutes or until the center of the cupcake bites are just set. Do not overbake.

Remove from oven and let the cupcake bites completely cool.

Meanwhile make the ganache. Using a double boiler, or a heat proof glass bowl fitted over a saucepan of simmering water (this is the method I use), place the chocolate, coffee and cream in the bowl.

Cook gently over simmering water, stirring occasionally until melted and blended together.

Dip the top of each cupcake in the ganache and then sprinkle crushed peppermint on top.


May be made a day in advance. Do not refrigerate.

Happy Merry Mondays!