When our friend Sara posted a recipe for Peanut Butter Oreo Brownie Cakes, I knew it was something I could run with.

The concept is solid.  Alas, after making my first batch, I thought the brownie was, too.  I decided that chocolate cake batter would work better – making them a bit lighter which would allow for a fabulous icing.

I made them with both peanut butter and boysenberry jam, but all the while dreaming about peppermint for Christmas.

Tonight, I decided to do a test run.

I took peppermint sandwich cookies and placed them in cupcake holders.  On top of the cookie I added some cream cheese mixed with just a tad of creme fraiche and peppermint extract.  I added another cookie, another dollop of cream cheese, and then about 3 tablespoons of cake batter.

Into the oven at 350° for about 18 minutes.

Here’s Ina’s cake recipe. It’s a really simple cake to throw together.

Ina’s Chocolate Cake

  • 1 3/4 cups all-purpose flour, plus more for dusting
  • 2 cups sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup freshly brewed hot coffee


Preheat the oven to 350°. Butter two 8-inch round cake pans and line them with parchment paper; butter the paper. Dust the pans with flour, tapping out any excess.

In the bowl of an electric mixer fitted with a paddle, mix the flour with the sugar, cocoa powder, baking soda, baking powder and salt at low speed. In a medium bowl, whisk the buttermilk with the oil, eggs and vanilla.

Slowly beat the buttermilk mixture into the dry ingredients until just incorporated, then slowly beat in the hot coffee until fully incorporated.

Pour the batter into the prepared pans. Bake for 35 minutes, or until a toothpick inserted in the center of each cake comes out clean.

Let the cakes cool in the pans for 30 minutes, then invert the cakes onto a rack to cool completely. Peel off the parchment paper.

When they cooled, I made a peppermint cream cheese icing:  1 8oz block of cream cheese, 1 stick butter, powdered sugar, peppermint extract, and a bit of heavy cream.  I piped it on top and added a chocolate waffle cookie for decoration.

Oh my goodness gracious!  These are good!

I’m going to bring the bulk of them into work tomorrow morning because I’ll eat every one of them if I leave them here.

But another batch will be made for Christmas!