Indulge in a festive dessert with our Mini Chocolate Peppermint Bundt Cakes. Learn how to create these delightful holiday treats for a taste of winter’s delight.
Mini Chocolate Peppermint Bundt Cakes are a delectable holiday treat that captures the essence of winter with every bite.
These mini cakes combine rich, moist chocolate cake with the invigorating freshness of peppermint flavor, creating a dessert that’s perfect for spreading holiday cheer.
Peppermint chocolate is one of the most popular favorite flavor combinations for christmas.
Mini bundt cakes are perfect addition to a holiday dessert table. They allow guests at a holiday party to enjoy a personal-sized dessert without the need for slicing or serving.
Or with some festive packaging, these mini desserts are perfect for sharing with others or gifting during the festive season.
Delicious Chocolate Peppermint Bundt Cake captures the essence of the holidays with their rich chocolate and refreshing peppermint flavors. They’re sure to spread the joy of the season.
How to Make Mini Chocolate Peppermint Bundt Cakes
INGREDIENTS
- 1⁄2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1⁄2 cup unsweetened cocoa powder 3⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 egg
- 1⁄2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 3⁄4 cup milk
- 1⁄2 cup heavy whipping cream
- 1/3 cup powdered sugar
- 1⁄2 teaspoon peppermint extract Peppermint candies
INSTRUCTIONS:
Preheat the oven to 375 degrees F. Coat your bundt tray with non-stick spray.
Using a whisk or mixer, mix the butter and sugar until fluffy. Add in the cocoa powder, baking soda, salt, egg, vanilla, all-purpose flour, and milk to the wet ingredients, making sure to thoroughly mix each ingredient.
Pour the cake batter evenly into the mini bundt cake pan until approximately 2/3 full.
Place the pan in the preheated oven for a baking time of approximately 20-25 minutes or until a toothpick inserted into the center of a cake comes out clean.
Allow the mini bundt cakes to cool in the pan for about 10 minutes before carefully removing them and placing them on a wire rack to cool completely.
Using a whisk or mixer, mix heavy whipping cream, powdered sugar, and peppermint extract until the mixture is thick but slightly runny.
Start with a little peppermint extract because It’s potent. You can always add more, but you can’t take it away.
Drizzle the frosting on top of each cake and sprinkle crushed candy canes on top.
Store the mini chocolate bundt cakes in an airtight container at room temperature. They can also be frozen for longer-term storage if needed.
New Recipes to Try:
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- Bundt Cake Recipes to Add to Your Holiday Baking
How to Decorate Chocolate Peppermint Mini Bundt Cakes
Here are some ideas for decorating these delightful holiday treats:
- Drizzle a chocolate peppermint ganache over top of the cakes
- Give a powdered sugar dusting
- Sprinkle mini chocolate chips over the peppermint glaze.
- Top each mini bundt cake with fresh berries like raspberries or strawberries.
- Garnish the cakes with fresh mint leaves to complement the peppermint flavor.
- Serve with a scoop of vanilla ice cream
Mini Chocolate Peppermint Bundt Cakes Recipe
Ingredients
- CAKE INGREDIENTS:
- 1⁄2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1⁄2 cup unsweetened cocoa powder 3⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 egg
- 1⁄2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 3⁄4 cup milk
- FROSTING INGREDIENTS:
- 1⁄2 cup heavy whipping cream
- 1/3 cup powdered sugar
- 1⁄2 teaspoon peppermint extract Peppermint candies
Instructions
Preheat the oven to 375 degrees F. Coat your bundt tray with non-stick spray.
Using a whisk or mixer, mix the butter and sugar until fluffy. Add in the cocoa powder, baking soda, salt, egg, vanilla, all-purpose flour, and milk to the wet ingredients, making sure to thoroughly mix each ingredient.
Pour the cake batter evenly into the mini bundt cake pan until approximately 2/3 full.
Place the pan in the preheated oven for a baking time of approximately 20-25 minutes or until a toothpick inserted into the center of a cake comes out clean.
Allow the mini bundt cakes to cool in the pan for about 10 minutes before carefully removing them and placing them on a wire rack to cool completely.Using a whisk or mixer, mix heavy whipping cream, powdered sugar, and peppermint extract until the mixture is thick but slightly runny. Start with a little peppermint extract because It's potent. You can always add more, but you can't take it away.
Drizzle the frosting on top of each cake and sprinkle crushed candy canes on top.
Store the mini chocolate bundt cakes in an airtight container at room temperature. They can also be frozen for longer-term storage if needed.
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