Mini Peppermint Chocolate Bundt Cakes
Mini Chocolate Peppermint Bundt Cakes are a rich, decadent single-serve dessert made with cocoa powder, coffee, and topped with peppermint whipped cream, these treats taste like a coffeehouse favorite!
These Mini Chocolate Peppermint Bundt Cakes are a rich, decadent single-serve dessert made with cocoa powder, coffee, and topped with peppermint whipped cream, these treats taste like a coffeehouse favorite!
Chocolate Peppermint Bundt Cakes Are Rich And Delicious!
These Mini Chocolate Peppermint Bundt Cakes are the decadent “me time” treat you need this holiday season. Rich, scrumptious, and made in single portions, this Peppermint Chocolate Cake recipe is totally delicious!
In fact, these tasty treats remind me of one of my favorite Starbucks drinks: Peppermint Mochas! That’s because this recipe calls for a cup of freshly brewed coffee — gotta love that caffeine kick.
Ingredients for Mini Chocolate Peppermint Bundt Cakes
Cake – All-purpose flour, cocoa powder, granulated sugar, baking soda, baking powder, kosher salt, buttermilk, vegetable oil, large eggs, vanilla extract, and hot coffee.
Ganache – Heavy cream and 60% baking chocolate.
Peppermint Whipped Cream – Homemade whipped cream, peppermint extract, and red food coloring.
Toppings – Peppermint chips or crushed candy cane pieces.
How To Make Mini Peppermint Bundt Cakes
Chocolate Cakes
1. Preheat the oven and spray a mini bundt pan with nonstick cooking spray. Then set it aside.
2. Whisk the flour, cocoa powder, sugar, baking soda, baking powder, and salt together in a large bowl.
3. Beat the buttermilk, oil, eggs, and vanilla together in a separate bowl. Next, add the wet ingredients into the dry ingredients while mixing on low speed.
4. Slowly add the coffee into the batter.
5. Mix until the chocolate cake batter is thoroughly mixed.
6. Pour the batter into the molds of the mini bundt pan.
7. Bake the mini bundt cakes and then remove them from the oven to allow them to cool on a wire rack.
Ganache
1. Simmer heavy cream in a sauce pan.
2. Chop up the baking chocolate and place it in a small glass bowl.
3. Remove the hot cream from the stove top and pour it over the chocolate. but DO NOT stir.
4. Beat the ganache with a whisk until a rich chocolate mixture forms.
5. Allow the chocolate ganache to set and then dip the tops of the cooled cakes into it.
Peppermint Whipping Cream
1. Prepare the peppermint whipped cream right before serving.
2. Prepare the homemade whipped cream according to the recipe instructions and then add in the peppermint extract.
3. Put a small star tip into a pastry bag and then add a few drops of red food coloring to the bag.
4. Add the whipped cream into the piping bag and then pipe it onto the center of the bundt cakes.
How To Serve Mini Bundt Cakes
These mini peppermint bundt cakes are best served with the peppermint whipped cream with a finishing touch of some peppermint chips or crushed candy canes sprinkled on top.
As mentioned, these mini Peppermint Chocolate Cakes are a scrumptious pick-me-up when you need a break. But they’re also perfect to serve at dinner parties; everyone will love getting their own mini dessert!
More Delicious Christmas Recipes
- Shortbread Christmas Crack – Loaded with chopped pecans and toffee bits!
- Nutella Rocky Road Fudge – Filled with marshmallows, walnuts, and chocolate chips!
- Chocolate Chip Cookie Sticks – The dippable, dunkable viral TikTok cookie trend!
- Hot Chocolate Cupcakes – Stuffed with sweet, sticky marshmallow fluff!
- Peppermint Mocha Cookies – An impressive gourmet-style cookie!
This recipe was originally published in November 2014 as a gluten free cake, new photos, content, and recipe adjustments were made in December 2018.
Steps
Cake:
Preheat oven to 350 degrees F and grease a mini bundt pan with butter or cooking spray and set aside.
Whisk together flour, cocoa, sugar, baking soda, baking powder, and salt in a large bowl or stand mixer.
In a separate bowl beat together buttermilk, oil, eggs, and vanilla with a fork. Slowly add the wet ingredients to the dry ones while mixing on low speed.
Keep the mixer on low speed and slowly add the coffee into the batter.
Scrape down sides and mix until fully combined. Batter will appear very runny, this is normal.
Ladle (or pour if you're just that good) batter into the bundt cake molds about 3/4 of the way The cakes do not rise much.
Bake for 12-14 minutes until toothpick comes clean.
Remove from oven and let cool in pan for a few minutes before flipping onto a cooling rack. Repeat until batter is gone.
Ganache:
Heat heavy cream in a saucepan until it begins to simmer.
While cream is heating, chop up baking chocolate and place in a small glass bowl.
- Once the cream is heated, pour it over the chocolate and let it sit for two minutes, DO NOT STIR.
After it sets, beat with a whisk until a rich chocolate ganache forms.
Let sit for a couple of minutes and then dip the tops of the cooled cakes in and set aside to cool.
Peppermint Whipping Cream:
The whipped cream should be prepared right before serving.
Follow the instructions of my Perfect Homemade Whipping Cream and add in peppermint extract.
Put together a small star tip and pastry bag and drop a few drops of food coloring into the bag.
Add whipped cream into the bag and pipe into the center of the bundt cakes.
Notes
- I use this Mini Bundt Cake Pan, baking times may vary with larger cavity pans.
- Cake Recipe Slightly Adapted from Ina Garten.
Nutrition
- Calories169
- Carbs23g
- Protein2g
- Fat8g
- Saturated fat6g
- Fiber1g
- Sugar14g
- Sodium169mg
Estimates per serving, when a serving size is listed.
