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Cakes

Chocolate Peppermint Mini Bundt Cakes

This Chocolate Peppermint Mini Bundt Cakes recipe makes fun and delicious desserts that are perfect for any holiday party. A drizzle of peppermint ganache and a sprinkling of crushed candy canes make them even more fun and festive! These Chocolate Peppermint Mini Bundt Cakes are great to give as gifts or for sharing during a holiday celebration.

The winter season is all about spreading love to friends and family, so make even more shareable sweets with this Peppermint Pattie Cupcakes recipe.

Ingredients & Directions

Yields:
6 mini cakes
Prep:
25 Min.
Bake:
20 Min.
Total:

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

  • 1 cup
    granulated sugar
  • 1 cup
    all-purpose flour
  • 1 tsp
    baking soda
  • 1/2 tsp
    baking powder
  • 1/2 tsp
    kosher salt
  • 1
    egg
  • 1/2 cup
    buttermilk or sour milk*
  • 1/2 cup
    brewed coffee (strong black coffee)
  • 1/4 cup
    vegetable oil
  • 1/2 tsp
    peppermint extract (pure)
  • 2 Tbsps
    candy canes, crushed (optional)
  • Chocolate Pepperment Ganache
  • 6 Tbsps
    heavy whipping cream
READY TO MAKE THIS?
You'll Need 
oven
cake pans
bowl
whisk
mixer
wire rack
microwave-safe bowl
microwave

Step-By-Step Directions

Tip

To sour milk, add milk to 1-1/2 teaspoons vinegar to make 1/2 cup.

Chocolate Pepperment Ganache:

Place 1 cup HERSHEY'S SPECIAL DARK Baking Chips and 6 tablespoons heavy whipping cream in a microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 10 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Stir in 1/4 teaspoon pure peppermint extract.

Additional questions?