Chocolate-Mint Mini Cakes

Chocolate-Mint Mini Cakes
Prep 30 m
Bake for 14 minutes per batch


Mini Cakes

Frosting and Topping


  1. 1 of 4 Heat oven to 350 degrees . Coat 2 mini muffin pans with nonstick spray.
  2. 2 of 4 Mini Cakes: Prepare batter according to package directions, replacing water with buttermilk. Scoop half the batter evenly into pans, filling each two-thirds of the way. Bake 12 to 14 minutes, until a toothpick inserted in center comes out clean. Cool 5 minutes, then remove to a rack. Repeat with remaining batter. Once cool, slice in half crosswise.
  3. 3 of 4 Frosting and Topping: In a large bowl, beat first 5 ingredients on low for 1 minute. Increase speed to high and beat 4 minutes, until fluffy. Transfer to a piping bag fitted with a large star tip.
  4. 4 of 4 Pipe 1 tsp frosting on bottom half of each cake. Add tops; pipe on more frosting. Scatter crushed peppermints on top.
Nutrition Information for Chocolate-Mint Mini Cakes
Servings Per Recipe:
Per Serving: 4 g sat. fat, 25 g carb., 181 kcal cal., 9 g Fat, total, 1 g pro., 103 mg sodium, 0 g fiber, 21 g sugar