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Double Chocolate Peppermint Cupcakes

 

Have you been wondering what to do with all of those left over candy canes? Crush them into tiny pieces and sprinkle on top of these heavenly cupcakes.

I am a HUGE fan of chocolate mint combos, so this cupcake recipe might just be my favorite Lillabee creation of the winter season. The cupcakes are moist and chocolaty and the frosting is rich and fudgy. The hint of mint makes them pure perfection in my book. And the crushed candy canes are so fun and whimsical. Yep, they make me happy. 

Happy Holidays and Happy Baking!

  • 1 box Lillabee Classic Yellow Cake Mix
  • 1/2 c + 1 T sugar (in addition to sugar already in lillabee cake mix box)
  • 3/4 cup milk (rice/almond)
  • 2 tsp apple cider vinegar
  • 1 tsp peppermint or vanilla extract
  • 6oz cold coffee
  • 3/4 cup oil
  • 2 eggs
  • 3/4 cup sifted cocoa powder
 
PREP:
Preheat oven to 350 degrees F and line 24 muffin tins with paper cupcake liners.
 
MAKE:
Combine all liquid ingredients in a bowl and mix (oil, coffee, eggs, milk, vinegar, peppermint extract).  In a separate bowl, sift the cocoa into the Lillabee flour mixture.  Add the sugar to the flour mixture and stir to combine.  Then slowly add the dry ingredients to the wet ingredients in 3 additions.  Make sure all is thoroughly mixed and scrape down sides when necessary.
 
BAKE:  
Pour the batter equally into the cupcake tins and bake for about 20 minutes, or until a toothpick comes out clean.  Once the cupcakes are in the oven, make the Lillabee chocolate gf/df “butter cream” frosting recipe, but substitute peppermint extract for the vanilla extract.  
 
Let cupcakes cool for 5 min in the tins, then transfer to wire cooling rack to cool completely before frosting.  Sprinkle crushed candy canes on the top of the frosted cupcakes and enjoy!  
 

 

 

Rocky Road Brownie with Graham Cracker Crust

 

Hooray! Winter is finally here! When the snow falls and the temperature outside drops, I love to retreat to my kitchen to warm my home with the heavenly aromas of fresh baked sweet treats. Lately, I have been dreaming of toasted marshmallows around an open fire. Which, lead me to memories of s’mores as a child and then, rocky road candy. Random, I know, but I haven’t been able to get it off of my mind. Chocloate, peanuts, marshmallows, graham crackers…. Yes, please! So check out this delightful brownie creation. These treats are so simple and delicious! I think brownies are the perfect everyday indulgence. You don’t need a special occasion to enjoy a rich fudgy rocky road brownie. So go ahead, enjoy!

  • 1 box Lillabee Fudgy Brownie Mix 
  • 1 1/2 cups gluten free graham crackers (crushed very fine into crumbs)
  • 6 Tbsp. butter or margarine
  • 1 Tbsp. sugar
  • 1/4 c. mini chocolate chips or chopped dark chocolate
  • 1/4 c. chopped peanuts (optional)
  • 1/3 c. mini marshmallows

For graham cracker crust: 

Preheat oven to 375. Line 9×9 baing pan with aluminum foil leaving extra hanging over on two sides. Grease foil. Chop graham crackers into fine crumbs using your food processor, or place in a plastic baggie and crush with a rolling pin. Combine graham crumbs with 1 Tbsp. sugar and 6 Tbsp soft butter/margarine until well combined. Transfer into your 9×9 foil lined square baking pan and press a thin layer into the bottom of pan with your fingertips. Bake graham cracker crust for about 8 min., or until the edges begin to brown.

Remove from oven and let cool as you make fudgy brownie batter as directed on the back of the Lillabee box. Reduce oven temp to 350.

 

Transfer fudgy brownie batter into the graham cracker crust. Gently spread batter around using a spatula. 

Here’s a Lilla-tip: Use a greased rubber spatula to spread the thick and rich brownie batter evenly in the pan. You can use a little melted butter/ margarine or non-stick spray oil of your choice. It works like a charm every time. 

Bake brownies for approximately 20 minutes, until toothpick inserted one inch from edge comes out mostly clean with some fudge. Brownies are always more fudgy when a little underdone.

Remove from oven and top with chopped peanuts, mini marshamallows and mini chocolate chips. Bake for 3 min, or until marshmallows puff and brown slightly. In these photos I did not chop the peanuts… They seemed too chunky. Next time I will definitely chop them into very small pieces and sprinkle all over the top.

Let cool for 10-15 minutes, lift from pan by using the longer sides of foil as handles. Let cool completely. Cut into squares and share with someone you love.

Happy Baking!