Sweet Festive Delights: Mini Chocolate Peppermint Bundt Cakes 

Get ready to be the star of every Christmas party with these Mini Chocolate Peppermint Bundt Cakes! Imagine the perfect blend of rich chocolate goodness, a hint of peppermint zing, and that adorable Bundt cake shape—these little beauties are like Christmas magic in dessert form.

Alright, let’s dive into the baking adventure. First off, gather your ingredients and whip up that chocolate batter. Pour it into those cute little Bundt cake molds and pop them into the oven. As they bake, the aroma of chocolatey heaven will start wafting through your kitchen—cue the holiday spirit kicking in!

More Chocolate Peppermint Christmas Treats:

Peppermint Bark Cupcakes: Peppermint and chocolate are two flavors that go together like two peas in a pod! So, anytime you can make a yummy cupcake with them, you have a winner. But, wait! Peppermint bark AND a cupcake? Yes, you read that right! These oh-so-yummy Peppermint Bark Cupcakes are over-the-top delicious! You get the chocolate and peppermint flavors along with the creamy yumminess of the cupcake and the crunch of the bark. You just cannot go wrong!

Peppermint Brownie Bark: With the holidays upon us, we are all looking for easy yet yummy holiday dessert recipes! Well, look no further than this easy Peppermint Brownie Bark! It is the perfect sweet treat for parties and home. This sweet bark would also be wonderful in a gift tin for friends and family!

109 Peppermint Desserts: We love peppermint paired with chocolate! When combined, it is a flavor sensation that will make you say YUM! We wanted to share in the minty fun! We have 109 Peppermint Desserts that will tantalize your taste buds!

Chocolate Peppermint Bundt Cake Ingredients:

• ½ cup butter, room temp
• ⅓ cup unsweetened cocoa powder
• 1 cup flour
• ½ cup milk
• 1 cup granulated white sugar
• ½ tsp baking powder
• ¼ tsp baking soda
• 1 large egg
• 1 tsp peppermint extract
• ¼ cup sour cream
• 4 oz. white chocolate chips
• Candy cane pieces

Directions for Bundt Cakes:

Preheat oven to 350 degrees Fahrenheit. 

Add flour, cocoa powder, baking soda, and baking powder to a small mixing bowl and stir to combine. Set aside.

Add the butter and sugar to a large mixing bowl and beat with an electric mixer until well combined.

Add egg and beat until smooth.

Add sour cream and peppermint extract to the mixing bowl. Beat until creamy.

Add dry ingredients and milk, and continue to beat until smooth.

Grease a six-serving, 4-inch mini bundt cake pan with cooking spray.

Pour batter evenly into each bundt cake cavity, about ¾ full.

Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.

Leave the cakes to cool in the pan for a few minutes, then loosen the edges of each cake with a knife or small spatula. Turn the pan over onto a cooling rack and tap gently to remove the cakes.

Let cool completely.

Directions for White Chocolate Coating:

Add 4 oz. white chocolate chips or melting wafers to a small, microwave-safe bowl. Microwave in 15-second intervals until fully melted.

Spread or pour over the top of each bundt cake.

Sprinkle generously with candy cane pieces.

Store any leftovers in an airtight container.

Now, here’s where the magic happens. Once those mini cakes are cooled and ready, drizzle them with a luscious white chocolate glaze. The combo of chocolate and mint is like a festive dance on your taste buds. And for the final touch, sprinkle some crushed candy canes on top for that extra jolt of holiday cheer!

Oh, but wait—how do you store these little slices of joy? Here’s the secret: they’re so delightful that they won’t last long! But if you happen to have leftovers (which is rare, trust me), store them in an airtight container at room temperature for a day or two. If you want to make them ahead, freeze them without the glaze and add it right before serving to keep that freshness intact. Now, go ahead, whip up a batch, and get ready to be everyone’s favorite dessert hero at the Christmas bash!

Print the Recipe:

Mini Chocolate Peppermint Bundt Cakes

Yield: 6

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Get ready to be the star of every Christmas party with these Mini Chocolate Peppermint Bundt Cakes!

Print

Ingredients

• ½ cup butter, room temp
• ⅓ cup unsweetened cocoa powder
• 1 cup flour
• ½ cup milk
• 1 cup granulated white sugar
• ½ tsp baking powder
• ¼ tsp baking soda
• 1 large egg
• 1 tsp peppermint extract
• ¼ cup sour cream
• 4 oz. white chocolate chips
• Candy cane pieces

Instructions

Directions for Bundt Cakes:

1. Preheat oven to 350 degrees Fahrenheit. 
2. Add flour, cocoa powder, baking soda, and baking powder to a small mixing bowl and stir to combine. Set aside.
3. Add the butter and sugar to a large mixing bowl and beat with an electric mixer until well combined.
4. Add egg and beat until smooth.
5. Add sour cream and peppermint extract to the mixing bowl. Beat until creamy.
6. Add dry ingredients and milk, and continue to beat until smooth.
7. Grease a six-serving, 4-inch mini bundt cake pan with cooking spray.
8. Pour batter evenly into each bundt cake cavity, about ¾ full.
9. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
10. Leave the cakes to cool in the pan for a few minutes, then loosen the edges of each cake with a knife or small spatula. Turn the pan over onto a cooling rack and tap gently to remove the cakes.
11. Let cool completely.

Directions for White Chocolate Coating:

1. Add 4 oz. white chocolate chips or melting wafers to a small, microwave-safe bowl. Microwave in 15-second intervals until fully melted.
2. Spread or pour over the top of each bundt cake.
3. Sprinkle generously with candy cane pieces.
4. Store any leftovers in an airtight container.

Notes

Mini Bundt Cake Pan

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