I’ve got a thing for mini cupcakes lately. Maybe because you can pop a bunch of different flavors in your mouth for the same impact as one large cupcake? So, I thought it would be fun to do a Christmasy version. Here’s my Mini Candy Cane Cupcakes with Chocolate Ganache:
And even, better, here are a bunch of my blog friends favorite holiday recipes as well! It’s our Holiday Progressive Dinner WITH a big fat giveaway as well!
Tomato & Ricotta Crostini from Katie’s Cucina | Roasted Leek and Onion Soup from Sweet C’s Designs
Mozzerella, Bacon and Roasted Peppers Hot Cheese Dip from Cook the Story
Red Pepper Manchego Stuffed Mushrooms from The Lilypad Cottage
Spicy Sriracha Deviled Eggs from White House Black Shutters | Cranberry Salsa from Bombshell Bling
Spinach Stuffed Mushrooms from Kokocooks | Cream Cheese with Garlic & Bacon filled Crescents from A Glimpse Inside
Peppermint Hot Cocoa Rice Krispie Treats from Yellow Bliss Road | Peppermint Patty Chex Mix from Lolly Jane
Brownie Stuffed Christmas Trees from It’s Always Autumn | Dark Chocolate Peppermint Cookies from Clean and Scentsible
Mini Candy Cane Cupcakes with Chocolate Ganache from Crazy Little Projects
Black and White Cookie Brownies from Sweet Rose Studio | Oreo Truffle Reindeer Noses and Free Printable from Balancing Home
Peppermint Muddy Buddies from A Pumpkin and a Princess
Eat up!!!! Which one looks the yummiest to you?
Let’s talk about how to make the cupcakes now.
Mini Candy Cane Cupcakes with Chocolate Ganache:
- 1 Devils Food Cake Mix
- 1 large package of instant chocolate pudding
- 1 C sour cream
- 1 C vegetable oil
- 4 eggs
- 1/2 C water
- 1 tsp vanilla
Preheat oven to 350 degrees. Mix all of the above ingredients. Line mini cupcake tin with mini cupcake liners and then fill cupcake liners about half full. Cook for about 7-9 minutes.
Allow to cool completely
For the Candy Cane Frosting:
- 3 sticks of softened butter
- 6 Cups of powdered sugar
- 8 Tbsp milk
- 2 tsp peppermint extract
- 8 crushed candy canes
Mix all of the above ingredients and then pipe onto cupcakes. (Put all of the frosting into a ziploc bag, snip off one corner and squeeze gently onto cupcakes.)
For the Chocolate Ganache:
- 3/4 cup heavy cream
- 1/2 stick of butter
- 3/4 cup semi-sweet chocolate chips
Melt the cream and the butter in a pot on the stove. Warm until almost boiling but not quite and then remove from heat. Stir in chocolate chips until melted.
Allow to cool for AT LEAST 30 minutes to an hour. Then drizzle over the top of the cupcakes. I also sprinkles some candy cane bits on top of this.
Now…how about a giveaway to top off all this fun?! Who wants to win this:
One lucky reader will win:
$135 in CASH straight to your Paypal account (with love from your blogger hosts!)
Baking Prize Pack courtesy of OXO (Stainless Steel Mixing Bowl Set, Food Scale, 2-piece bowl scraper set, 2-cup Adjustable Measuring Cups, Silicone Whisk, Egg Beater, 3-Piece Angeled Measuring Cup Set, Pastry Brush)
$125 Gift Card to Sur la Table Home cooks can pick their own great kitchen accessories to complement the great food they cook! Courtesy of Baloian Farms (Find them on Facebook)
Sounds great right? Enter here:
Yum! These cupcakes are drool worthy!!!
Looks sooo good, Amber!
Sound yummy and look beautiful!
Wow. With the chocolate pudding addition these must be super moist and delicious. My son J loves to make cupcakes with me, and he’d probably have half the batter eaten before we get it into the liners.
I like cupcakes but the spinach stuffed mushrooms really sound great.
Look yummy as do so many for the goodies. I am having a problem trying to enter the contest. Tried yesterday and today but it never goes beyond saying the entry “form” is loading. I have not had this issue in the past. Anything I can do to fix this?
Thanks
I would bring Jalapeno Popper Dip or some Peanut Butter & Chocolate Swirl Brownies
I would make little smokies wraped in bacon in crockpot.
How many mini cupcakes will this recipe make?
If you do full size ones-then about 24. Mini ones it is between 75-100.
Thank you!!