Chocolate Peppermint Mini Bundt Cakes
User Reviews
4.5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
6 mini bundt cakes
Chocolate Peppermint Mini Bundt Cakes
Description
This recipe blends granulated sugar, all-purpose flour, unsweetened cocoa, baking soda, baking powder, and salt, then adds egg, buttermilk, coffee, vegetable oil, and peppermint extract to form a thin batter. Baking in mini Bundt pans ensures a tender cake with delicate ridges. The use of coffee enhances the depth of chocolate flavor without adding bitterness, balancing the refreshing peppermint aroma from the extract.
After baking, the cakes are cooled before being topped with ganache made from baking chocolate chips gently heated with heavy cream and flavored with peppermint extract. The ganache coating adds a smooth, rich layer that complements the cake’s texture and flavors. Crushed candy canes sprinkled over the ganache provide a crunchy, festive garnish.
These mini Bundt cakes are well-suited for holiday celebrations or gatherings, offering portion-controlled servings with classic chocolate and peppermint flavors. Cleaning mini Bundt pans is easier after soaking in hot soapy water to release crumbs from detailed grooves.
Ingredients
For the Cake Batter
- 1 cup granulated sugar
- 1 cup all-purpose flour
- ⅓ cup unsweetened cocoa powder HERSHEY’S Natural brand
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 egg large
- ½ cup buttermilk
- ½ cup coffee strong, black
- ¼ cup vegetable oil
- ½ teaspoon peppermint extract pure
For the Ganache
- 1 cup baking chocolate chips HERSHEY’S SPECIAL DARK brand
- 6 tablespoons heavy whipping cream
- ¼ teaspoon peppermint extract pure
- candy canes crushed
Instructions
- Heat oven to 350°F. Spray the wells of a mini Bundt pan with nonstick cooking spray with flour. This type of baking spray will ensure that your mini Bundt cakes release from the pan with ease.
- In a large bowl, whisk together the sugar, flour, HERSHEY’S Natural Unsweetened Cocoa, baking soda, baking powder and salt.
- Add eggs, buttermilk, coffee, oil and peppermint extract. Beat with an electric mixer on medium speed for about two minutes; the batter will be thin.
- Pour batter evenly into prepared mini Bundt cake wells; filling each well about 3/4 of the way full.
- Bake in preheated oven for 16-20 minutes, or until wooden toothpick inserted in center comes out clean.
- Cool 5 minutes; remove from pans to wire racks. Cool completely.
- To Make the Ganache: Place HERSHEY’S SPECIAL DARK Baking Chips in a heatproof bowl. In a microwave-safe bowl, heat the heavy cream until it simmers. Do not allow the mixture to boil, or you could potentially have a mess on your hands.
- Pour the hot cream over the chocolate chips and allow it to sit for about 2 minutes. Whisk the cream and chocolate chips until a silky, smooth chocolate ganache comes together. Stir in the peppermint extract.
- Drizzle ganache over the mini Bundt cakes and top with crushed candy canes.
Notes
- Spray mini Bundt pans with baking spray containing flour to easily release cakes with detailed ridges.
- Allow pans to soak in hot, soapy water before cleaning to remove crumbs from the intricate pan design.
- Use strong black coffee to enhance chocolate flavor without added liquid volume.
- Cool cakes completely before applying ganache for a smooth finish.