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–+ servings
David Murphy

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!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 Mini Bundt Cakes
Course: Christmas
Cuisine: American

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
 

  1. Preheat the oven to 375°F. Coat your bundt tray with non-stick spray.
  2. 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.
  3. Pour the batter evenly into each bundt until they are approximately 2/3 full.
  4. Using a whisk or mixer, mix the heavy whipping cream, powdered sugar, and peppermint extract until the mixture is thick but slightly runny.
  5. Allow cakes to cool to room temperature. Drizzle the frosting on top of each cake and sprinkle crushed peppermints on top.

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