Mini Chocolate Bundt Cake 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.
Servings: 12 people
Calories: 241kcal
Ingredients
Cake Ingredients:
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 3/4 cup milk
Frosting Ingredients:
- 1/2 cup 1heavy whipping cream
- 1/3 cup powdered sugar
- 1/2 teaspoon peppermint extract
- peppermint candies crushed
Instructions
- Preheat the oven to 375°F (190°C). Coat 12 mini silicone fluted bundt molds (or pans) with nonstick spray, place on a cookie sheet and set aside.
- 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.
- 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.
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.
Nutrition
Serving: 12people | Calories: 241kcal | Carbohydrates: 31g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 49mg | Sodium: 134mg | Fiber: 1g | Sugar: 20g