Mini Chocolate Peppermint Bundt Cakes

Whisked Away
by Whisked Away
12 cakes
50 min

Peppermint and chocolate. One of my all time favorite food couples! I love it all year round, but especially around the holidays. Because we didn't have as many people around our Christmas table this year, I thought it would be fun to create mini desserts. There was still a selection, but just not as many leftovers. I have a mini bundt pan and my food mind went right to Mini Chocolate Peppermint Bundt Cakes! The cakes are light and moist with just the right amount of peppermint extract. Topped with a thick chocolate mint ganache and crushed candy canes, you just can't go wrong! If you wanted to be even more indulgent, feel free to top this with ice cream or whipped cream!

Mini Chocolate Peppermint Bundt Cakes
Recipe details
  • 12  cakes
  • Prep time: 30 Minutes Cook time: 20 Minutes Total time: 50 min
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  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 1 cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • ¾ teaspoon salt
  • 1 large egg
  • 1/2 cup milk
  • 1/4 cup avocado oil
  • 1/2 teaspoon pure peppermint extract
  • 1/2 cup hot water
For ganache
  • ½ cup bittersweet chocolate chips
  • ½ cup heavy whipping cream
  • 1/4 teaspoon pure peppermint extract
  • crushed candy canes
For the cakes
Preheat the oven to 350ºF. Grease and flour a mini bundt pan VERY well! These WILL stick if the pans aren’t prepped well.
In a large bowl, add the sugar, brown sugar, flour, cocoa powder, baking powder, baking soda and salt. Whisk to combine.
Add the egg, milk, avocado oil and peppermint extract. Mix with an electric handheld mixer until well combined.
Add the hot water and mix on low until well combined. Turn the speed up to high and mix for one minute. This batter will be very thin!
Transfer to a 4 cup liquid measure. Pour batter about ½ way up each mini bundt well. Transfer pan to the oven and cook for about 16 minutes or until a toothpick comes out with a few crumbs attached.
Let cool for about 5 minutes. Very carefully loosen the bundt cakes and remove each one to a cooking wrack. Let cool completely.
For the ganache
While the cakes are cooling, make the ganache. Over medium low heat, bring the heavy cream to a simmer. Turn off the heat and add the chocolate chips. Let sit for a few minutes. Add the peppermint extract and whisk to combine.
Spoon the ganache over each cake and top with crushed candy canes.
  • Make sure to prep the pan really well! I use Baker's Joy, a spray that has flour in it.
  • Crush the candy canes yourself. There is a taste difference between the already crushed that you buy in a bag and freshly crushed.
Whisked Away
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