Chocolate Candy Cane Muffins Recipes
SWIRLED CANDY CANE CUPCAKES
Enjoy your Christmas party with these delicious cupcakes made Betty Crocker™ Super Moist™ cake mix and topped with candies - perfect for dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, beat cake mix, water, oil, egg whites and peppermint extract with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter in half. To 1 portion, add food color; stir until uniform in color. In each muffin cup, place 2 tablespoons red batter; top with 2 tablespoons white batter. Swirl white batter through red batter with knife for marbled design.
- Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
- Frost cupcakes with frosting. Top each with crushed peppermint candies.
Nutrition Facts : Calories 251, Carbohydrate 35 g, Fat 2, Fiber 1/2 g, Protein 1 1/2 g, SaturatedFat 25 g, ServingSize 1 Serving, Sodium 346 mg
CANDY CANE CHOCOLATE LOAVES
When I had a bunch of leftover candy canes after the holidays, I was inspired to use them up by adding them to a chocolate bread. Coffee and cocoa intensify the flavor. -Shelly Platten, Amherst, Wisconsin
Provided by Taste of Home
Time 1h15m
Yield 3 loaves (12 slices each).
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. Coat three 8x4-in. loaf pans with cooking spray. In a large bowl, beat butter and brown sugar until crumbly, about 2 minutes. Add egg whites, eggs, coffee, yogurt, oil and extracts until blended., In another bowl, whisk flour, cocoa, baking soda and salt; add to brown sugar mixture alternately with buttermilk, beating well after each addition. Fold in chocolate chips., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., Drizzle melted white baking chocolate over loaves. Sprinkle with crushed candies.
Nutrition Facts : Calories 162 calories, Fat 5g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 124mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE CANDY-CANE MUFFINS
This chocolate mint muffin recipe is my FAVORITE!! I found this in a blog, called "Earth Muffin Bakes" which i'm now in love with. The author of the blog actually won a contest with her cocholate candy-cane muffins. You can visit her blog here http://earthmuffinbakes.blogspot.com or visit the website of the contest she won here http://www.hotelchocolat.co.uk/src/12_realepic/favourite-chocolate-recipe-A12days/
Provided by Choco lover
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 400°F.
- Melt the butter.
- Mix the dry ingredients with a fork or whisk.
- Once the melted butter has cooled down to room temperature, mix in the egg and milk.
- Add the wet to the dry mixing just until everything is damp. Muffins are meant to be lumpy! That is the muffin method.
- Spray the muffin pan with Pam, or grease with Crisco.
- Bake for around 20 minutes, or until a knife or toothpick comes out clean. (For my oven, 18 minutes is the perfect time).
Nutrition Facts : Calories 212.9, Fat 9.6, SaturatedFat 5.4, Cholesterol 29.9, Sodium 292.4, Carbohydrate 31.1, Fiber 3, Sugar 17.8, Protein 4.1
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