- For Bites:
- 3/4 cup Ghirardelli Premium Baking Coca, unsweetened
- 1 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 2 large eggs
- 3/4 cup warm water
- 3/4 cup buttermilk
- 3 tablespoons sunflower oil
- 1 teaspoon pure peppermint extract
- Peppermint candies coarsely chopped, for garnish
- For Frosting:
- 3 sticks unsalted butter, softened
- 1 pound confectioners' sugar, sifted
- 1 teaspoon pure vanilla extract
- For Bites: Line mini-muffin tins with mini-paper liners. Mix all ingredients (except crushed peppermint candies) to create a chocolate batter. Divide batter among muffin cups, filling each 2/3 full. Bake until a toothpick inserted into centers comes out clean, about 10 minutes. Let cool in tins on wire racks.
- For Frosting: Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes. Reduce speed to medium. Add sugar, cup at a time, beating after each addition, about 5 minutes. Add vanilla, and beat until buttercream is smooth.
- Frost each mini bite with buttercream frosting and garnish with peppermint candy.