The flavors of chocolate and peppermint seems to be an acquired taste. I happen to love the blending of chocolate and mint together. Its so festive. So when I came across this recipe from Beantown Baker, I decided to try this recipe out to serve as one of our desserts for our Christmas celebrations.
The cake came out so moist and delicious. And coupled with the minty fresh frosting made it a perfect combination. It wasn't that huge of a hit as the Red Velvet Cupcakes I made, but like I said, its an acquired taste. So those who liked chocolate peppermint loved them. Hubby and I did.
Cake2 cups all purpose flour
2 cups sugar
3/4 cup cocoa
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 cup brewed coffee, chilled
1 cup milk
1/2 cup vegetable oil
2 tsp. vinegar
1) Preheat oven to 350 deg F. Line muffin pans with muffin cups.
2) In a large bowl, combine flour, sugar, cocoa, baking powder, baking soda, and salt. Make a well in the center and add eggs, coffee, milk, vegetable oil, and vinegar. Mix until smooth (batter will be thin). Evenly distribute batter in muffin cups. Bake for 22 minutes, until toothpick inserted comes out clean. Completely cool before frosting.
Mint Swiss Meringue Buttercream frosting
4 egg whites
1 1/4 cup sugar
1 cup (2 sticks) unsalted butter at room temperature
2 tsp. peppermint extract
1/2 tsp. vanilla extract
1) Place egg whites and sugar in a double boiler pan and whisk until incorporated. Cook over simmering water, whisking constantly until sugar has dissolved and mixture is warm (approximately 160 deg F). Remove from heat.
2) Beat egg white mixture on high until it forms stiff peaks, about 8 minutes.
3) Turn mixture to medium-low and add butter several tablespoons at a time, beating well after each addition.
4) Reduce speed to low and add peppermint extract and vanilla extract. Beat for 2 minutes.
(note: if the frosting is still runny or soupy by the end of the preparation, refrigerate frosting for 30 minutes to 1 hour to stiffen the frosting so that it is easily spreadable).