I just love this time of year. Everything is sparkly, the lights twinkling in the trees, and of course, candy canes!
Those wonderful, seasonal peppermint treats that hang from trees, peak out of stockings and garnish your holiday latte. The holidays just wouldn’t be complete without them. They are also an ingredient in many of my favorite holiday goodies!
Peppermint and chocolate, what a great pair! Try my recipe for individual little Peppermint Chocolate Fudge Cakes – baked in muffin tins then drizzled with chocolate and sprinkled with crushed candy canes. They make a great little something to “take” or gift.
Need a holiday cupcake idea? Whip crushed candy canes into your favorite frosting recipe and crown with a mini candy cane. D’lish and oh so festive!
Photo by Kathy Casey Liquid Kitchen®.
For a more spirited idea, try making candy cane-infused vodka! Just combine 1 1/2 cup of vodka plus 8 – 10 starlight peppermints or 6 mini candy canes in a jar with a tight fitting lid. Shake a couple of times a day until dissolved. Enjoy it in your cocoa or frozen as a shot.
Here’s to some holiday cheers with candy cane! -Kathy
Peppermint Chocolate Fudge Cakes
These are the perfect little something for after a big holiday dinner or for a party take-along.
Makes 12 cakes
3 ounces unsweetened baking chocolate
1 1/2 sticks salted butter
3 large eggs
1 1/2 cups sugar
6 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon peppermint extract
1 1/2 teaspoons vanilla extract
2 ounces dark chocolate chips
2 ounces white chocolate chips + 1/2 teaspoon vegetable oil
6 peppermint hard candies, crushed
Preheat an oven to 400 degrees F. Pan-spray nonstick standard size cupcake/muffin pan(s) —you will be making 12 cakes. (If any muffin cups are left empty, fill them halfway with water before baking cakes.)
In a bowl over simmering water, melt the unsweetened chocolate and butter together.
Meanwhile, with a whisk or electric mixer, in a large bowl mix the remaining cupcake ingredients together until glossy. Add the melted chocolate-butter mixture and beat again until glossy and smooth.
Divide the batter evenly into the 12 muffin cups. (Liners are not needed.)
Bake cakes for 15 to 16 minutes or until slightly puffy. Remove from the oven and let cool completely. Run a knife around the sides to release cakes.
To decorate: Lay cakes out on a platter. Place each of the chocolate chips in small glass ramekins or very small microwave safe containers; add the vegetable oil to the white chocolate; and individually microwave for 10 second intervals (stirring in between) until just melted. Be careful not to overcook the chocolate. Immediately drizzle/decorate the tops of the cakes with the chocolates and then sprinkle with the crushed hard candies.
Cakes will keep covered at room temperature for up to 3 to 4 days.
Recipe by Kathy Casey Food Studios®.