I love the look of these brown swirly striped cupcake liners I managed to score with great difficulty. Here’s what the inside looks like –
2 cups all purpose flour
1/4 cup unsweetened cocoa
2 tsp baking powder
1/4 cup coffee (I used instant coffee and made it fairly strong)
1/2 cup butter, melted
3 eggs, lightly beaten
1/3 cup sugar
1/2 cup chocolate chips
Preheat the oven to 170ºC and line a muffin pan.
Mix the flour, cocoa and baking powder in a mixing bowl.
Add the rest of the ingredients, except the chocolate chips. Mix well till just incorporated.
Stir in the chocolate chips.
Spoon the batter into the lined muffin tin and bake for about 12-15 minutes.
Enjoy with a tall glass of milk.
Nothing could be simpler than making these treats. But the end result is so satisfying. You get the subtle mintiness from the dark chocolate and the crunch from the crackers and all in all, I think its a fantastic combination. I know I’ll be making these often.
Recipe from: Averie Cooks
Makes a dozen
120-150g good quality dark chocolate
A few drops of peppermint extract (Its fairly strong, so start with a couple of drops and add gradually till you get the strength of flavor you’re looking for)
12 crackers (Ritz / Monaco)
Melt the dark chocolate in a double boiler.
Add the peppermint extract and stir well. Taste and adjust flavoring if needed.
(Note: If you accidentally add too much extract, you can still salvage the chocolate, simply add more melted chocolate to the bowl and mix. This should dilute the flavor.)
Dip the crackers in the chocolate and lift up using a fork. Let the excess chocolate drip off.
Place on a sheet of parchment paper and refrigerate for about 20 minutes to set. Alternatively, you could also leave these to set at room temperature.
Enjoy your very own almost homemade Thin Mints.
Don’t forget to stop by and check out what the others have brought to the table for Week 6 of our 12 Weeks of Christmas Treats series, hosted by Brenda of Meal Planning Magic.