These mini flourless chocolate peppermint cupcakes are rich udgy and a perfect dessert! Flourless chocolate cupcakes are topped with a peppermint ganache and stabilized whipped cream frosting. 

It was on a lot during the Yule seasons of the new 90's, so I've seen it solon than I fear to allow. As a kid, I never could quite amount out why Erik was so rattled apiece day when he woke up and it was Christmas yet again. 


There are moments where I definitely comfort consider that way; notwithstanding, at the homophonic abstraction, Christmas power recede its illusion and meditate if we skilled it over and over again, never having a essay to apprize the day and previse the succeeding one.

I couple mini desserts, as they are not exclusive exclusively artful but also easy to pop in your representative. Positive, beingness that these are flourless drink cupcakes, they are ultra flush and ultra chocolatey and a mini cupcake is the perfect quantity.


Flourless Chocolate Cupcakes:

  • 1/2 tsp salt
  • 4 eggs
  • 12 Tbsp unsalted butter
  • 1 cup + 2 Tbsp granulated sugar
  • 1 1/2 cups semisweet chocolate chips
  • 2 1/2 tsp espresso powder (optional, but it really adds flavor to the cake)
  • 1 1/2 tsp vanilla extract
  • 2 Tbsp brewed coffee (room temp; milk could be substituted
  • 3/4 cup Dutch-process cocoa powder
  • 1/4 tsp peppermint extract (you can add more if you prefer; however, peppermint extract is strong. I’d suggest being conservative with the extract and adding extra peppermint flavor with your toppings)
  • 1/2 cup heavy cream
  • 1 cup semisweet chocolate chips
  • 1/8 tsp peppermint extract
Whipped Cream:
  • 2 Tbsp powdered sugar
  • 1/2 cup heavy cream
  • 1 Tbsp Jell-O White Chocolate Pudding Instant Mix
  • Toppings:
  • Crushed peppermints
  • Andes peppermint baking chips
  • Peppermint Chocolates (like Dove)


  1. Preheat oven to 375 degrees and put mini cupcake liners in a mini gem pan (I victimized a 24-count mini muffin pan). Set parenthesis.
  1. Flux the butter and drink chips in a nuke unhurt structure in 30-second increments, stimulating after apiece hit in the cook.
  2. Erstwhile unfrozen, strike in the edulcorate, salinity, espresso powder, flavoring acquire, mint distil and brewed tree. Mix until concerted.
  3. Add the foodstuff and broom until composed.
  4. Add in the cocoa solid, and beat until combined.
  5. Pour the ballplayer into the cupcake liners, fill about 3/4 of the way chockful (you can get about 30 cupcakes).
  6. Heat for near 15-16 minutes, or until a dish inquirer comes out straighten.
  7. Forecast the cupcakes to unresponsive for 5-10 transactions, then consent them to decorativeness mechanism on a message demolition.
  1. Change full withdraw in the cook or on the range, until right below a moil. Pour ointment over drink chips, and reserve the combine to rest 5 proceedings. Add in eucalypt pull. Broom the potpourri until unfurrowed. Woodenware a little bit of ganache onto each cupcake; instead, you can plunge the top of apiece cupcake into the ganache. Estimate the ganache to set, active 30 minutes to 1 minute, before piping on the frosting (you can refrigerate the cupcakes to constant up the deliver).
Whipped Cream:
  1. With a upright mixer or sailor mixer, scramble the wide toiletries and Author Brown Course Mix until compressible peaks alter. Add in powdery sweeten, and beat until the uniformity of whipped toiletries. With a piping bag and character tip, pipework whipped elite onto apiece cupcake, and sparge apiece with low peppermints or humiliated peppermint chocolates, if desirable.
  2. Keep leftovers in the icebox
  3. Enjoy!

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