Mini Christmas Desserts
Delightful bite-sized desserts combining chocolate and peppermint flavors, perfect for holiday gatherings and gifting.
Ingrédients
Dry Ingredients
- 1 cup all-purpose flour Can substitute with gluten-free flour blend.
- 1/2 cup sugar Consider a sugar substitute if needed.
- 1/2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup butter, softened Use vegan butter for dairy-free option.
- 2 pieces eggs Consider flax eggs for vegan option.
- 1 tsp vanilla extract
Mix-ins
- 1/2 cup mini chocolate chips Can substitute with dark or white chocolate chips.
- 1/4 cup crushed peppermint candies
Instructions
Preparation
- Gather all your ingredients and measure them out for organization.
- Preheat the oven to 350°F (175°C).
Mixing
- Cream the softened butter and sugar together until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Gently fold in the mini chocolate chips and crushed peppermint candies.
Baking
- Line a mini cupcake pan with mini cupcake liners.
- Fill each liner with batter, about two-thirds full.
- Bake in the preheated oven for 15-18 minutes, until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. These mini desserts can also be frozen for up to 3 months.