If you are looking to wow your taste buds and impress your guests with something festive and utterly delightful, the Mini Peppermint Chocolate Bundt Cakes Recipe is your new best friend in the kitchen. These little cakes perfectly blend rich chocolatey goodness with a refreshing peppermint twist, creating a decadent holiday treat that feels both elegant and cozy. Whether you’re serving them at a party or simply indulging yourself, these mini Bundt cakes are irresistibly moist, tender, and topped with a glaze that’s like a peppermint snowflake melting on your tongue. Perfectly portioned and loaded with mini chocolate chips, they deliver a burst of flavor in every bite, bringing classic holiday cheer to your dessert table.
Ingredients You’ll Need
Getting started on your Mini Peppermint Chocolate Bundt Cakes Recipe is wonderfully simple thanks to the straightforward ingredients. Each one plays a starring role, from the flour providing structure to the cocoa powder lending that rich chocolate depth. The peppermint extract adds a cool, festive zing that makes these cakes feel spectacularly special.
- 1 cup all-purpose flour: The foundation for the soft and tender cake texture.
- 1/2 cup unsweetened cocoa powder: Adds a deep, rich chocolate flavor and beautiful dark color.
- 1 teaspoon baking powder: Helps the cakes rise to fluffy perfection.
- 1/2 teaspoon baking soda: Works alongside baking powder to give lift and lightness.
- 1/4 teaspoon salt: Balances the sweetness and enhances all the flavors.
- 1/2 cup unsalted butter, softened: Brings richness and moistness to every crumb.
- 1 cup granulated sugar: Sweetens just right without overpowering the peppermint.
- 2 large eggs: Bind ingredients together and add structure.
- 1 teaspoon vanilla extract: Adds warmth and depth to the flavor profile.
- 1/2 teaspoon peppermint extract: The magic touch that gives these cakes their signature festive flavor.
- 1/2 cup sour cream: Keeps the cake tender and adds subtle tanginess.
- 1/2 cup whole milk: Moisturizes and softens the batter perfectly.
- 1/2 cup mini chocolate chips: Little pockets of melted chocolate surprise you in every bite.
- For the glaze: 1 cup powdered sugar, 2 tablespoons milk (add more if needed), and 1/4 teaspoon peppermint extract create a sweet, minty drizzle.
- Optional toppings: Crushed peppermint candies, mini chocolate chips, and white chocolate drizzle to make them look as festive as they taste.
How to Make Mini Peppermint Chocolate Bundt Cakes Recipe
Step 1: Prepare Your Pans and Dry Ingredients
Start by preheating your oven to 350°F, then generously grease your mini Bundt cake pan with nonstick spray or softened butter. Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl, ensuring they’re evenly combined for that perfect rise and chocolate richness.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture turns light and fluffy. This step is crucial for a tender crumb and that melt-in-your-mouth texture you’re aiming for.
Step 3: Add Eggs and Extracts
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Follow that with the vanilla and peppermint extracts—this is when your kitchen will start to smell like holiday heaven.
Step 4: Combine Wet Ingredients
Stir in the sour cream and whole milk until everything is smooth and creamy. The sour cream helps keep your cakes moist, while the milk balances the batter.
Step 5: Mix Dry Ingredients into Wet
Gradually add the dry ingredient mixture into the wet ingredients, stirring gently just until combined to avoid overmixing. Then fold in the mini chocolate chips so every bite bursts with chocolate chips that have melted just right.
Step 6: Bake to Perfection
Divide the batter evenly into your mini Bundt pan cavities, filling each about two-thirds full. Bake for 15 to 18 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pan for 10 minutes, then carefully remove and transfer to a wire rack to cool completely before glazing.
Step 7: Prepare and Apply the Glaze
Mix powdered sugar, milk, and peppermint extract until you create a smooth and pourable glaze. Drizzle it over the cooled cakes and sprinkle with your choice of crushed peppermint candies, extra mini chocolate chips, or even a white chocolate drizzle for the ultimate festive finish.
How to Serve Mini Peppermint Chocolate Bundt Cakes Recipe
Garnishes
One of the joys of serving these mini Bundt cakes is decorating them! Garnishes like crushed peppermint candies add a lovely crunch and classic holiday vibe, while extra mini chocolate chips tempt chocoholics even further. A white chocolate drizzle isn’t just pretty—it adds another sweet layer of flavor that perfectly complements the peppermint.
Side Dishes
These mini cakes pair beautifully with simple sides that won’t compete but rather enhance the flavor. A steaming cup of peppermint tea or rich hot chocolate makes a dreamy match, while a dollop of whipped cream or a scoop of vanilla ice cream adds that extra touch of indulgence that will keep everyone coming back for more.
Creative Ways to Present
Serve these mini Bundt cakes on a festive platter sprinkled with edible glitter or powdered sugar “snow.” You can also package them individually in clear boxes tied with a holiday ribbon for a delightful gift. Arranging them with fresh mint leaves and bright red cranberries makes for an eye-catching centerpiece that guests will admire before they even take a bite.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which can be surprisingly rare!), store them in an airtight container at room temperature for up to two days to keep them wonderfully moist and fresh.
Freezing
Want to make these ahead of a big event? You can freeze the cooled mini Bundt cakes without glaze in a single layer on a baking sheet, then transfer them to a freezer-safe container or bag. Freeze for up to a month. Thaw overnight in the fridge and add glaze just before serving for that fresh-baked feel.
Reheating
Reheat individual cakes gently in the microwave for about 10 to 15 seconds or until just warmed through. This will revive the soft texture and help the chocolate chips regain their melty charm, making each bite like it just came out of the oven.
FAQs
Can I use regular chocolate chips instead of mini chocolate chips?
Absolutely! Regular-sized chocolate chips will work just fine, though mini chips distribute more evenly throughout each mini cake, giving a more consistent chocolate bite. If using regular chips, you might want to chop them a bit for similar results.
Is there a substitute for sour cream in this recipe?
If you don’t have sour cream on hand, plain Greek yogurt is a fantastic substitute and will provide the same tangy moisture that makes these cakes so soft and tender.
Can I make these cakes without peppermint extract?
You can omit the peppermint extract if you prefer, but it really is what makes this recipe shine as a holiday treat. For a milder flavor, consider adding just 1/4 teaspoon or topping the cakes with peppermint candies for a festive note.
What if I don’t have a mini Bundt pan?
No worries! A standard muffin tin works well too. Just fill the cups similarly and adjust baking time to about 12 to 15 minutes, keeping an eye on them so they don’t overbake.
Can I make these dairy-free?
Yes! Simply swap the butter for a dairy-free alternative, use a plant-based milk, and substitute sour cream with coconut yogurt or dairy-free sour cream. The flavor will still be delightful and perfect for peppermint chocolate lovers.
Final Thoughts
There is something truly magical about baking something as charming as the Mini Peppermint Chocolate Bundt Cakes Recipe. These little cakes capture the spirit of the season with their luscious chocolate base and the bright, refreshing hint of peppermint in every bite. Whether it’s for a holiday gathering or a sweet treat to brighten your day, I encourage you to give this recipe a try. It’s fun, easy, and guaranteed to bring smiles and maybe even a little happy dance around your kitchen. Happy baking!
Print
Mini Peppermint Chocolate Bundt Cakes Recipe
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 12 mini cakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Mini Peppermint Chocolate Bundt Cakes are festive, rich, and perfectly sized for holiday celebrations. Each cake is moist with a deep chocolate flavor and a refreshing hint of peppermint, topped with a sweet peppermint glaze and optional crushed candies for extra holiday cheer.
Ingredients
Cake
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1/2 cup sour cream
- 1/2 cup whole milk
- 1/2 cup mini chocolate chips
Glaze
- 1 cup powdered sugar
- 2 tablespoons milk, more as needed
- 1/4 teaspoon peppermint extract
Optional Toppings
- Crushed peppermint candies
- Mini chocolate chips
- White chocolate drizzle
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Generously grease a mini Bundt cake pan with nonstick spray or butter to ensure easy removal of the cakes.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. This step ensures all leavening and cocoa are evenly distributed.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender cake texture.
- Add Eggs and Extracts: Incorporate the eggs one at a time into the butter mixture, mixing well after each addition. Then, mix in the vanilla and peppermint extracts to infuse the peppermint flavor.
- Add Sour Cream and Milk: Stir in the sour cream and whole milk until the batter is smooth and well combined. These add moisture and richness to the cake.
- Combine Wet and Dry Ingredients: Gradually fold the dry ingredient mixture into the wet ingredients until just combined to avoid overmixing.
- Fold in Chocolate Chips: Gently fold the mini chocolate chips into the batter, distributing them evenly throughout.
- Fill the Pan: Spoon the batter evenly into the mini Bundt pan cavities, filling each about two-thirds full to allow space for rising.
- Bake: Bake the cakes in the preheated oven for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Let the cakes cool in the pan for 10 minutes. Then carefully invert them onto a wire rack to cool completely before glazing.
- Make the Glaze: Whisk together the powdered sugar, milk, and peppermint extract until smooth and pourable. Adjust milk quantity if needed for consistency.
- Glaze and Decorate: Drizzle the peppermint glaze over the cooled cakes and top with crushed peppermint candies, mini chocolate chips, or a white chocolate drizzle as desired.
Notes
- These mini cakes can be made a day in advance and glazed just before serving to keep them fresh.
- If you don’t have a mini Bundt pan, a standard muffin tin can be used; just watch baking time carefully as it may vary slightly.
- For an extra peppermint kick, consider adding a small peppermint candy on top of each cake after glazing.
- Ensure butter is softened but not melted for the best cake texture.
