I suggest melting the white chocolate for the topping in the microwave. Place it in a microwave-safe bowl and heat at 30 seconds intervals until melted. Be sure to stir after each 30 seconds, as the chocolate may not always look melted when it really is.
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Candy Cane Chocolate Mini Loaves
1/4 cup butter, softened
1 2/3 cups packed brown sugar
4 large egg whites, room temperature
2 large eggs, room temperature
3/4 cup strong brewed coffee
1/2 cup vanilla yogurt
1/4 cup canola oil
1 tablespoon vanilla extract
1/4 teaspoon peppermint extract
3 1/2 cups all-purpose flour
3/4 cup baking cocoa
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
1 cup (6 oz.) miniature semi-sweet chocolate chips
Preheat oven to 350 degrees. Coast eight 5 3/4 x 3 x 2-inch loaf pans with cooking spray.
Beat butter and sugar until crumbling, about 2 minutes. Add egg whites, eggs, coffee, yogurt, oil and extracts.
In another bowl, whisk flour, cocoa, baking soda and salt. Add to brown sugar mixture alternately with the buttermilk, beating well after each addition. Fold in the chocolate chips.
Transfer to prepared pans. Bake 35-40 minutes, or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing to wire racks to cool completely.
Topping
2 oz. white baking chocolate, melted
3 tablespoons crushed candy canes
Drizzle melted white baking chocolate over loaves. Sprinkle with crushed candies.
