A fun and delicious dessert for any holiday party. A drizzle of peppermint ganache and sprinkling of crushed candy canes makes them super festive!
Heat oven to 350°F. Grease and flour six mini fluted cake pans or 6-ounce cups. (Nonstick cooking spray with flour may also be used).
In a large bowl, whisk together the sugar, flour, HERSHEY'S Cocoa, baking soda, baking powder and salt.
Add egg, buttermilk, coffee, oil and peppermint extract. Beat with an electric mixer on medium speed for about two minutes; the batter will be thin.
Fill prepared cake molds about 3/4 full with batter.
Bake in preheated oven for 16-20 minutes, or until wooden toothpick inserted in center comes out clean.
Cool on wire rack 5 minutes; remove from pans to wire racks. Cool completely.
Prepare Chocolate Pepperment Ganache; drizzle over cakes. Garnish with crushed candy canes, if desired.
To sour milk, add milk to 1-1/2 teaspoons vinegar to make 1/2 cup.
Chocolate Pepperment Ganache:
Place 1 cup HERSHEY'S SPECIAL DARK Baking Chips and 6 tablespoons heavy whipping cream in a microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 10 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Stir in 1/4 teaspoon pure peppermint extract.
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.