These Mini Chocolate Peppermint Bundt CakesĀ 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!
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5 from 1 vote

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!
Prep Time30 mins
Cook Time14 mins
Total Time44 mins
Course: Dessert
Cuisine: American
Keyword: chocolate peppermint cakes
Servings: 30 Cakes
Calories: 169kcal
Author: Rebecca Hubbell

Ingredients

Cake:

Ganache:

  • 4 ounces heavy cream
  • 4 ounces 60% baking chocolate

Peppermint Whipped Cream:

Topping:

  • 1/4 cup Peppermint Chips or Crushed Candy Cane Pieces

Instructions

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

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