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
Scale
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.
