Mini Bundt Cakes
You'll love these chocolate Mini Bundt Cakes decorated with sweet peppermint icing. They are easily customizable for any occasion.
Servings 6 cakes
Calories 481kcal
Equipment
- 1 mini bundt pan tray
Ingredients
Cake Ingredients
- ½ cup butter unsalted - softened
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 1 egg
- ½ teaspoon vanilla extract
- 1 cup all-purpose flour
- ¾ cup milk
Icing
- ½ cup heavy whipping cream
- 1/3 cup confectioner’s sugar
- ½ teaspoon peppermint extract
Peppermint candies
Instructions
Cakes
- Preheat the oven to 375 degrees F. Coat the bundt tray with non-stick spray.
- Using a whisk or mixer, mix the butter and sugar until fluffy.
- Add in the cocoa powder, baking soda, salt, egg, vanilla, all-purpose flour, and milk, making sure to thoroughly mix each ingredient.
- Pour the batter evenly into each bundt until they are approximately 2/3 full.
- Bake for 20 minutes or until the cakes spring back when gently pressed with your finger. You can also do the toothpick test for these.
- Remove and allow to cool for 10 minutes in the pan before flipping the cakes out onto a wire rack to cool completely before adding the icing.
Icing
- Whisk the heavy whipping cream, confectioner’s sugar, and peppermint extract until the mixture is thick but slightly runny.
- Drizzle the icing on top of each cake and sprinkle crushed peppermint candies on top.
Nutrition
Serving: 1g | Calories: 481kcal | Carbohydrates: 62g | Protein: 6g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 95mg | Sodium: 385mg | Potassium: 212mg | Fiber: 3g | Sugar: 42g | Vitamin C: 0.1mg | Calcium: 67mg | Iron: 2mg | Net Carbohydrates: 52g