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!
Servings: 30 Cakes
- 4 ounces heavy cream
- 4 ounces 60% baking chocolate
Peppermint Whipped Cream:
- 1/4 cup Peppermint Chips or Crushed Candy Cane Pieces
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.
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.
- I use this Mini Bundt Cake Pan, baking times may vary with larger cavity pans.
- Cake Recipe Slightly Adapted from Ina Garten.
Calories: 169kcal | Carbohydrates: 23g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 22mg | Sodium: 169mg | Potassium: 108mg | Fiber: 1g | Sugar: 14g | Vitamin A: 95IU | Calcium: 31mg | Iron: 1.4mg