Adorable, delicious, easy and perfectly holiday- ready. What more can you ask for? I love that the peppermint flavor here is present but not overpowering and that the chocolate is rich yet the cake is light.
Chocolate Peppermint Mini Bundt Cakes
Servings: 8 servings
- 2 cups flour I use a gluten free blend
- 2 tsp baking powder
- 1/2 cup cocoa powder
- 1/2 tsp salt
- 1 stick unsalted butter room temperature
- 3 eggs room temperature
- 2 cups granulated sugar
- 1 1/2 tsp vanilla extract
- 1 1/2 tsp peppermint extract
- 1 cup mini semisweet chocolate chips
- 1/2 cup water
- 1 cup granulated sugar
- 6 Tbsp unsalted butter
- 1/2 cup semisweet chocolate chips
- 1/3 cup vegetable or canola oil
- 1/2 cup high quality cocoa powder
- 1/3 cup canola or vegetable oil
- 1 bag Nestle “Peppermint Hot Cocoa Morsels & More” can substitute crushed candy canes and mini marshmallows
- Preheat the oven to 350 degrees. Lightly spray a mini Bundt pan with nonstick spray. Note, you want a mini Bundt pan with a cavity of at least 4” depth so they don’t overflow. If your pan only has 6 mini cakes, you may need to cook in batches.
- In a medium bowl, whisk together flour, baking powder, cocoa powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar. Add eggs, one at a time, mixing well after each. Using a rubber spatula, scrape sides of the bowl. Add in vanilla extract and peppermint extract and mix to combine.
- With the mixer on low, gradually add in flour mixture until just combined. Remove bowl from stand and pour in mini chocolate chips, folding them in gently with spatula. Transfer batter to prepared mini bundt pan. The batter is a bit thick so make sure to push into nooks and crannies of pan but do not overfill. Bake for 20-25 minutes, or until a skewer or knife inserted in the middle of the cake comes out mostly clean. (Note: if you want a bit of a gooey center, cook on the lower end of the range).
- While cakes are cooling, prepare glaze. Heat a small saucepan over medium high heat. Add water, sugar and butter. Cook until butter melts and sugar dissolves, whisking frequently. Be careful to not let boil over. Once melted, turn heat off and remove pan. Add cocoa, oil and cocoa powder to butter mixture. Whisk gently until smooth.
- Pour glaze over cooled mini Bundt cakes. Sprinkle morsel mix or garnish of choice over top. Serve immediately.