Chocolate Peppermint Mini Bundt cakes

Chocolate Peppermint Mini Bundt Cakes

A fun and delicious dessert for any holiday party. A drizzle of peppermint ganache and sprinkling of crushed candy canes makes them super festive!

25 min
20 min
10 mini Bundt cakes


1 cupgranulated sugar
1 cupall-purpose flour
1/3 cupHERSHEY'S Cocoa
1 teaspoonbaking soda
1/2 teaspoonbaking powder
1/2 teaspoonkosher salt
1 egg
1/2 cupbuttermilk or sour milk*
1/2 cupbrewed strong black coffee
1/4 cupvegetable oil
1/2 teaspoonpure peppermint extract
About 2 tablespoons crushed candy canes (optional)


  • Heat oven to 350°F. Grease and flour six mini fluted cake pans or 6-ounce cups. (Nonstick cooking spray with flour may also be used.)
  • In a large bowl, whisk together the sugar, flour, HERSHEY'S Cocoa, baking soda, baking powder and salt.
  • Add egg, buttermilk, coffee, oil and peppermint extract. Beat with an electric mixer on medium speed for about two minutes; the batter will be thin.
  • Fill prepared cake molds about 3/4 full with batter.
  • Bake in preheated oven for 16-20 minutes, or until wooden toothpick inserted in center comes out clean.
  • Cool on wire rack 5 minutes; remove from pans to wire racks. Cool completely.
  • Prepare CHOCOLATE PEPPERMINT GANACHE; drizzle over cakes. Garnish with crushed candy canes, if desired. Makes 6 mini cakes.
  • To Make the Ganache:
  • 1. Place 1 cup HERSHEY'S SPECIAL DARK Baking Chips and 6 tablespoons heavy whipping cream in a microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 10 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Stir in 1/4 teaspoon pure peppermint extract. Makes about 1/2 cup ganache.
  • *To sour milk, add milk to 1-1/2 teaspoons vinegar to make 1/2 cup.

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