Tuesday, November 12

Peppermint Chocolate Chocolate Chip Cupcakes or Cake


The holidays are a great time baking. Homemade baked goods make great gifts, party treats, or fill out your family gatherings with sweet tidings. This is one of my favorite recipes, it can be baked into a bundt cake, cupcakes, or loaf pan very easily.

Makes 3 cake loaves, 2 bundt cakes, or 2 1/2-3 dozen cupcakes.
Full time (will vary based on the above) 1 1/2 hours, 2 hours, 1 hour

You will need:

4 egg whites
2 eggs
1/2 stick butter, softened (1/4 cup)
3 1/2 cups all purpose flour
1 1/2 cup milk
1 cup miniature chocolate chips
3/4 cup warm water
3/4 cup coco baking powder
1/2 cup plain Greek yogurt
1/4 cup vegetable oil
1 tbsp plus 1 tsp vanilla extract
2 tsp instant coffee  
1 tsp distilled white vinegar
1 1/2 tsp baking soda
1/2 tsp salt
1/4 tsp peppermint extract

For topping:

1 cup white baking chocolate chips
1 cup peppermint baking pieces or 3 crushed candy canes
1 tsp vegetable shortening 

Let us begin:

Preheat oven to 350.

In a 2 cup measuring cup pour white vinegar, then pour in milk until it reaches the 1 1/2 cup line. This will creat your soured milk. Set aside.

Dissolve instant coffee in warm water, set aside.

In a large bowl creamy together brown sugar and butter until it is crumbling but, not lumpy.

Add in eggs and egg whites.

Add in coffee, vanilla, and peppermint extracts.

Add in baking soda, salt, and coco powder. Note the coco is not really going to mix in, it will really just lay on surface for now.

Add in 1 1/2 cup flour. Mix well.

Add in half of the soured milk. Mix well.

Add in 1 1/2 cup flour. Mix well.

Add in remaining milk. Mix well.

Add in remaining flour. Mix well.

Add in the chocolate chips.

Here is you personal choice moment. You are either going to lightly grease and flour 2 bundt cake pans, 3 loaf pans, or put paper linners into cupcake pans.

For bundt or loaf pans, fill pans 2/3 full and bake in oven 45-60 minutes or until an inserted toothpick comes out clean. If you have deep bundts, it may be up to 70-80 minutes, but test often.

For cupcakes, fill liners 2/3 full and bake 18-25 minutes or until an inserted toothpick comes out clean.

Once fully baked, remove from oven and let cool in pan 10 minutes.

Flip out of pan and allow to cool completely before topping.

For topping place white chocolate chips and vegetable shortening in a microwaveable bowl. 

Microwave in 30 second increments, stirring extremely well. Until it is smooth.

Drizzle evenly over cooled cake or cupcakes.

Sprinkle across peppermint pieces.

Give at least 10 minutes to set before serving or wrapping!

Enjoy!