Mini Chocolate Bundt Cakes with Peppermint Frosting

Tis the season for rich chocolate bundt cake topped with sweet peppermint frosting. Easy recipe that you can try this holiday season for your family |

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12
Author Joanna Meyer


Cake Ingredients:

  • 1/2 cup 120 g unsalted butter, room temperature
  • 1 cup 200 g granulated sugar
  • 1/2 cup 55 g unsweetened cocoa powder
  • 3/4 teaspoon 3.75 mL baking soda
  • 1/4 teaspoon 1.25 mL salt
  • 1 egg
  • 1/2 teaspoon 2.5 mL vanilla extract
  • 1 cup 120 g all-purpose flour
  • 3/4 cup 180 mL milk

Frosting Ingredients:

  • 1/2 cup 120 mL heavy whipping cream
  • 1/3 cup 35 g powdered sugar
  • 1/2 teaspoon 2.5 mL peppermint extract
  • peppermint candies crushed


  1. Preheat the oven to 375 degrees F. Coat 12 mini silicone fluted bundt molds (or pans) with nonstick spray, place on a cookie sheet and set aside.
  2. In a stand mixer, beat the butter and sugar until fluffy. Add the remaining cake ingredients one at a time, making sure to mix thoroughly in between each addition. Use a spatula to scrape down the sides as needed until thoroughly incorporated. Disburse the batter evenly between the bundt molds and bake for 20 minutes or until a toothpick inserted comes out clean. Allow the cakes to cool completely on a wire rack before removing from the molds.
  3. Using the whisk attachment, mix the heavy whipping cream, powdered sugar and peppermint extract on medium speed until the mixture thickens, but is slightly runny. Top each cake with the frosting and sprinkle with peppermint candies.

Recipe Notes

If you'd like to make a regular 10-inch bundt cake, double the recipe's ingredients and bake it in the oven at 350 degrees F for approximately 40 minutes.