Mini Chocolate Peppermint Bundt Cakes Recipe
These Chocolate Peppermint Mini Bundt Cakes are rich, fudgy, and full of holiday flavor—perfect for gifting, parties, or cozy winter nights!
Ingredients
Cake Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- ¼ teaspoon salt
- 1 egg
- ½ cup unsweetened cocoa powder
- ¾ tsp baking soda
- ½ teaspoon vanilla extract
- 1 cup all-purpose flour
- ¾ cup milk
Frosting Ingredients
- ½ cup heavy whipping cream
- ⅓ cup powdered sugar
- ½ teaspoon peppermint extract Peppermint candies
Instructions
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Preheat the oven to 375 degrees F. Coat your bundt tray with non-stick spray.
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Using a whisk or mixer, mix the butter and sugar until fluffy.
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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.
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Pour the cake batter evenly into the mini bundt cake pan until approximately 2/3 full.
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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.
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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.
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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.
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Drizzle the frosting on top of each cake and sprinkle crushed candy canes on top.
Recipe Notes
Keep mini bundt cakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.