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Mini Christmas Desserts

Delightful bite-sized desserts combining chocolate and peppermint flavors, perfect for holiday gatherings and gifting.
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Préparation 20 minutes
Cuisson 18 minutes
Temps total 38 minutes
Portions: 24 pieces
Plat: Dessert, Snack
Cuisine: American, Holiday
Calories: 100
Ingredients Préparation Notes

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

Préparation
 

Preparation
  1. Gather all your ingredients and measure them out for organization.
  2. Preheat the oven to 350°F (175°C).
Mixing
  1. Cream the softened butter and sugar together until light and fluffy.
  2. Beat in the eggs one at a time, followed by the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
  5. Gently fold in the mini chocolate chips and crushed peppermint candies.
Baking
  1. Line a mini cupcake pan with mini cupcake liners.
  2. Fill each liner with batter, about two-thirds full.
  3. Bake in the preheated oven for 15-18 minutes, until a toothpick inserted into the center comes out clean.
  4. Allow to cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Notes et conservation

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.