Indulge your senses with these delightful Mini Chocolate Bundt Cakes topped with a refreshing peppermint frosting that will transport you straight to dessert heaven! Perfect for holiday gatherings or any occasion that calls for a touch of sweetness, these mini cakes are not only adorable but also incredibly easy to make. With a rich chocolate flavor and a hint of peppermint, every bite is a celebration of taste and texture. Get ready to impress your family and friends with this irresistible treat that’s sure to become a new favorite!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 mini cakes
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup powdered sugar
- 2 tbsp peppermint extract
- 1-2 tbsp milk (for frosting)
Instructions
- Preheat the oven to 350°F (175°C). Generously grease a 12-cavity mini bundt cake pan with butter or non-stick cooking spray, ensuring each cavity is evenly coated.
- In a medium mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Whisk to combine and remove any lumps, then set aside.
- In a large mixing bowl, cream the softened butter and sugar together using an electric mixer on medium speed until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract and continue beating until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, alternating with milk. Mix on low speed until just combined, being careful not to overmix.
- Divide the batter evenly among the prepared mini bundt cake cavities, filling each about 2/3 full.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the cakes cool in the pan for 10 minutes, then carefully turn out onto a wire rack to cool completely.
- For the peppermint frosting, whisk powdered sugar, peppermint extract, and milk in a bowl until smooth and glossy. Adjust consistency by adding more milk if needed.
- Once cakes are completely cooled, drizzle or spread the peppermint frosting over each mini bundt cake.
- Optional: Garnish with crushed candy canes or mint chocolate chips for additional decoration.
- Serve and enjoy the mini chocolate bundt cakes at room temperature. Store in an airtight container for up to 3 days.
Tips
- Prep Your Pan: Ensure your mini bundt cake pan is well-greased to prevent sticking. You can use butter or a non-stick cooking spray for best results.
- Sift Dry Ingredients: Sifting the flour and cocoa powder helps to aerate the mixture, ensuring your cakes are light and fluffy.
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before mixing. This helps to create a smoother batter and improves the texture of your cakes.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to dense cakes.
- Check for Doneness: Use a toothpick to check if the cakes are done; if it comes out clean or with a few crumbs, they are ready to be taken out of the oven.
- Cool Completely: Allow the cakes to cool in the pan for 10 minutes before transferring them to a wire rack. This prevents them from breaking apart.
- Frosting Consistency: Adjust the thickness of your peppermint frosting by adding more milk or powdered sugar until you reach your desired consistency.
- Garnish for Extra Flair: For an extra festive touch, sprinkle crushed candy canes or mint chocolate chips on top of the frosting.
- Storage: Keep your mini cakes in an airtight container at room temperature for up to three days to maintain their freshness.
- Serving Suggestions: These cakes are perfect for any occasion, but they shine brightest at holiday parties, potlucks, or as a sweet surprise for loved ones!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 38g
Protein: 4g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 65mg
