Chocolate Peppermint Mini Bundt Cakes
These adorable chocolate peppermint mini bundt cakes are rich with chocolate and peppermint flavor, topped with sweet peppermint-infused icing and crushed peppermint candies. This Christmas mini bundt cake recipe will be loved by kids and adults alike!
Calling all my bundt cake lovers! These cute chocolate peppermint mini bundt cakes will easily light up a room with holiday cheer while offering the perfect dessert for your holiday celebrations. Serve them with vanilla ice cream or whipped cream!
Get ready for Christmas with these chocolate peppermint mini bundt cakes! They have that classic chocolate-peppermint flavor combination that’s reminiscent of the holiday season and will look great on your dessert table, just like these Gingerbread Pudding Cakes!
WHY I LOVE CHOCOLATE PEPPERMINT MINI BUNDT CAKES
These mini bundt cakes offer an adorable alternative to larger, traditional bundt cakes. They’ll add holiday decoration to the table while providing delicious single-serving cakes made in a mini bundt tray.
The rich chocolate and peppermint flavors in this dessert capture the very essence of the holidays. They’ll instantly get you into the spirit of all things Christmas this season.
You won’t need to worry that baking your bundt cakes in miniature form will affect their moist and fluffy texture. In fact, they’re just as fluffy and moist as a regular bundt cake.
The miniature size of these chocolate peppermint mini bundt cakes creates a special element of elegance, and the crushed peppermint candies add a pop of color and fun to this holiday dessert.
KEY INGREDIENTS
Cake batter – Consisting of unsalted butter, granulated sugar, unsweetened cocoa powder, baking soda, salt, egg, flour, milk, and vanilla extract.
Frosting – Made from a combination of heavy whipping cream, powdered sugar, and peppermint extract.
Peppermint candies – Crushed for sprinkling over the tops of the bundt cakes while the icing is still wet.
EQUIPMENT
You’ll need:
- a bundt tray
- non-stick cooking spray
- whisk or mixer
- mixing bowls
- wire rack.
HOW TO MAKE
These pretty individual peppermint bundt cakes only take 35 minutes to make from start to finish with pantry staple ingredients and holiday peppermint candies. Follow my step-by-step instructions and helpful cooking tips for fail-proof mini bundt cakes!
Cooking Instructions
Step 1
Combine the sugar and butter in a mixing bowl until fluffy.
Step 2
Add the rest of the cake batter ingredients and mix until well combined. Pour the batter evenly into each bundt cake mold (about ⅔ full) and bake.
Step 3
In a separate bowl, whisk together the frosting ingredients until thick but slightly runny.
Step 4
Allow the mini bundt cakes to cool completely.
Step 5
Drizzle the frosting over the cooled bundt cakes and garnish with the crushed peppermint candies while the frosting is still wet.
COOKING TIPS
Make sure to grease the mini bundt cake pans with non-stick cooking spray for easy release after baking.
You can easily adjust the amount of peppermint flavor in this recipe, adding more or less to suit your preferences.
The peppermint sugar icing adds delicate sweetness, while the crushed peppermint candies provide classic Christmas cheer. To avoid mess, crush the peppermint candies in an enclosed plastic bag with a rolling pin.
RECIPE VARIATIONS
These mini peppermint bundt cakes are irresistible as is, but it’s also fun to experiment with some variations. Here are a few I highly recommend:
- Add chocolate chips or chopped nuts to the cake batter for extra flavor and texture.
- The icing could be swapped out for melted white chocolate.
- Make white chocolate peppermint mini bundt cakes by omitting the cocoa powder.
WHAT TO SERVE WITH PEPPERMINT MINI BUNDT CAKES
Ice Cream or Whipped Cream
Enjoy these mini Christmas bundt cakes as is or alongside vanilla ice cream or whipped cream.
Hot Beverages
For added decadence, serve these bundt cakes with a mug of hot chocolate!
FREQUENTLY ASKED QUESTIONS
While you can adapt the recipe for a standard bundt pan, the baking time will differ. Mini bundt cakes allow for quicker, more even baking. Follow my Lemon Ginger Bundt Cake recipe for better baking guidance.
Don’t overmix the batter and allow ingredients such as eggs to reach room temperature for better texture. This keeps the texture of the bundt cake fluffy, and not dense.
No problem! You can make one larger bundt cake using a standard bundt cake pan instead. Check on your cake throughout the baking to prevent it from overbaking and drying out.
STORAGE TIPS
FRIDGE
Store these chocolate peppermint mini bundt cakes in an airtight container at room temperature for 2-3 days or in the fridge for longer.
FREEZER
These mini bundt cakes can be stored in the freezer for up to 3 months. Wrap them individually with plastic wrap and store them in an airtight container. Thaw overnight in the fridge and enjoy at room temperature.
RELATED CAKE RECIPES
- Fruit and Nut Christmas Cake
- Lemon Ginger Bundt Cake
- Chocolate Cake With Salted Caramel Sauce
- Mini Pumpkin Bundt Cakes
- Pumpkin Cake with Cream Cheese Frosting
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RECIPE
Chocolate Peppermint Mini Bundt Cakes
Chocolate Peppermint Mini Bundt Cakes are rich with chocolate and peppermint flavor, topped with sweet peppermint icing and crushed peppermint candies - the perfect Christmas dessert or sweet treat!
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°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, making sure to thoroughly mix each ingredient.
- Pour the batter evenly into each bundt until they are approximately 2/3 full.
- Using a whisk or mixer, mix the heavy whipping cream, powdered sugar, and peppermint extract until the mixture is thick but slightly runny.
- Allow cakes to cool to room temperature. Drizzle the frosting on top of each cake and sprinkle crushed peppermints on top.