Welcome to the wonderful world of mini peppermint coffee cakes! These delightful treats are the perfect combination of sweet, minty, and coffee-flavored goodness. Whether you're looking for a festive holiday treat or a simply delicious dessert, these mini cakes are sure to satisfy your cravings. With their moist and tender crumb, these cakes are sure to be a hit with all who taste them.
Check out the recipes below so you can choose the best recipe for yourself!
MINI COFFEE CAKES
"These moist, buttery muffins with their nutty topping are so easy to make," assures Dena Engelland from Sterling, Kansas. Stir up a batch of the cute cakes and let them bake alongside the frittata while you fix the rest of the meal."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 1 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, pudding mix, baking powder and salt; gradually add to the creamed mixture alternately with milk, beating well after each addition. Stir in walnuts. , Fill paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over batter. Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack.
Nutrition Facts : Calories 273 calories, Fat 14g fat (5g saturated fat), Cholesterol 40mg cholesterol, Sodium 354mg sodium, Carbohydrate 32g carbohydrate (17g sugars, Fiber 1g fiber), Protein 6g protein.
MINI PEPPERMINT COFFEE CAKES
I like these cute little muffins because they're easy to prepare and are wonderful as little snacks or gifts during the holidays. They're a little different from your typical Christmas cookie, and they're great for a festive breakfast, too. -Ethel Lambert, Baltimore, Maryland
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 20 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Line 20 muffin cups with paper liners., In a large bowl, combine cake mix, water, sour cream, butter and eggs; beat on low speed 30 seconds. Beat on medium 2 minutes. Stir in peppermint candies. Fill prepared cups three-fourths full. In a small bowl, combine sugar, pecans and cinnamon; sprinkle over tops., Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.
Nutrition Facts : Calories 183 calories, Fat 8g fat (4g saturated fat), Cholesterol 37mg cholesterol, Sodium 212mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.
MINI DARK CHOCOLATE FUDGE PEPPERMINT CAKES
Small dark chocolate cakes with a peppermint and candy cane filling. Topped with a chocolate glaze and melted candy canes. A decadent treat for the holidays or special event. Recipe is from my blog Snappy Gourmet.
Provided by snappygourmet
Categories Dessert
Time 1h18m
Yield 14 cakes, 14 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F. Butter or lightly spray 2 large 12×18-inch baking sheets with sides with nonstick spray. Line bottom of pan with parchment paper then butter again or lightly spray with nonstick spray.
- In a large mixing bowl beat egg yolks and 2 cups sugar with electric mixer on medium speed until well combined; beat in vanilla. In a small bowl whisk together flour cocoa powder, baking soda, and salt until mixed. Stir coffee into water until dissolved. Alternated adding flour mixture and coffee into eggs/sugar mixture while beating with electric mixer on low speed just until combined.
- In a separate large mixing bowl beat egg whites with electric mixer on high speed until stiff peaks form. Fold into cake batter until just combined.
- Spread batter into prepared pans. Bake at 350 degrees F for about 14-18 minutes or until toothpick inserted comes out clean. Cool slightly then run a knife along edges of pan to loosen cake. Turn cake over on work surface and remove parchment paper. Cool completely then using a 3-inch round biscuit or cookie cutter (or sharp knife) cut out cake into circles.
- Prepare frosting by mixing together butter and powdered sugar in a large mixing bowl with electric mixer on medium speed. Beat in peppermint extract. Beat in powdered sugar 1 cup at a time until desired consistency.
- Place a cake layer on work surface, top with frosting, then sprinkle with crushed candy canes, top with another cake layer and repeat with frosting, then candy canes, then top with a third cake layer. Repeat with remaining cake, frosting, and crushed candy canes. If there are any crushed candy canes left, sprinkle around sides of cakes.
- Place heavy cream in a microwave safe bowl and microwave on high power in 30 second intervals until very hot and bubbly. Pour over chocolate chips in a bowl and stir together with corn syrup until smooth. (If mixture is not completely melted, microwave on half power in 15 second intervals, stirring after each interval, until smooth.) Cool slightly then spoon over tops of each cake. Store cakes in refrigerator until ready to serve. Cover cakes if storing for more than a few hours. Top with candy cane candy if desired before serving.
- NOTE: Candy Cane Candy - place crushed candy canes on parchment paper or silpats and bake in 350 degrees F oven for 5-8 minutes or until melted. Cool completely then break into pieces.
Nutrition Facts : Calories 611.6, Fat 27.4, SaturatedFat 16, Cholesterol 213, Sodium 300.4, Carbohydrate 88.1, Fiber 2.2, Sugar 74.7, Protein 8.3
HOMEMADE PEPPERMINT COFFEE CREAMER
Pass on the seasonal, store-bought creamer and make your own. It's simple, takes just 5 ingredients, you know exactly what is in it, and you can have it all year-round. Cover and store in the refrigerator, shaking before each use.
Provided by Soup Loving Nicole
Categories Drinks Recipes Coffee Drinks Recipes Creamer
Time 20m
Yield 24
Number Of Ingredients 5
Steps:
- Combine half-and-half and milk in a saucepan over medium heat. Heat until steaming, about 10 minutes; do not bring to a boil.
- Stir in sugar. Heat until sugar has dissolved, about 2 more minutes. Remove from the heat and stir in vanilla and peppermint extracts.
Nutrition Facts : Calories 40.2 calories, Carbohydrate 4.2 g, Cholesterol 6.8 mg, Fat 2 g, Protein 1 g, SaturatedFat 1.3 g, Sodium 12.5 mg, Sugar 3.6 g
Tips:
- To make sure your cakes are cooked evenly, use a toothpick to check the center of the cake. If it comes out clean, the cake is done. Using a toothpick will affect the final look of the cake less than using a knife.
- If you don't have mini bundt pans, you can use a regular bundt pan, just increase the baking time by about 10 minutes.
- You can also make these cakes in a muffin tin. Just fill each muffin cup about 2/3 full and bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.
- Feel free to get creative with your toppings! You can sprinkle the cakes with powdered sugar, drizzle them with chocolate or caramel sauce, or top them with fresh berries or whipped cream.
- These cakes are best served fresh, but they can be stored in an airtight container at room temperature for up to 3 days.
Conclusion:
These mini peppermint coffee cakes are the perfect holiday treat! They're easy to make, delicious, and sure to be a hit with your friends and family. So next time you're looking for a special dessert, give this recipe a try!
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