As we transition from pumpkin season to the cozy flavors of winter, it’s time to embrace all things peppermint. These mini peppermint hot chocolate bundt cakes are a delightful treat that perfectly captures the essence of the season. Pair them with a steaming cup of peppermint eggnog or a rich peppermint hot chocolate for a truly indulgent experience.
The combination of rich chocolate, refreshing peppermint, and a hint of holiday cheer makes these mini bundt cakes a must-try dessert for any winter gathering. With a simple yet decadent recipe, you can impress your guests without breaking a sweat. Whether you’re hosting a festive party or simply craving a cozy night in, these mini peppermint hot chocolate bundt cakes are sure to be a hit.
Ingredients
Creating these mini peppermint hot chocolate bundt cakes is a delightful way to embrace the winter season. Below are the ingredients needed to make these decadent treats that perfectly blend rich chocolate with refreshing peppermint flavors.
For the Mini Bundt Cakes
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ cup dry hot chocolate mix
- 1 cup unsalted butter, room temperature
- 1 package cream cheese, room temperature
- 2 cups sugar
- 5 large eggs
- 1 teaspoon vanilla extract
- 1 ½ teaspoon peppermint extract
- ⅛ teaspoon peppermint oil
- ¾ cup peppermint crunch baking chips
For the Peppermint Glaze
- 1 tablespoon cornstarch
- 3 tablespoons confectioners sugar
- Marshmallow bits for frosting
- Optional: sprinkles for decorating
- 4 ounces dark peppermint chocolate (minimum 60% cacao), chopped and melted
- 1 tablespoon dry hot chocolate mix
- 3 tablespoons heavy cream
- 1 teaspoon peppermint extract
Required Equipment
When preparing these delightful mini peppermint hot chocolate bundt cakes, it’s essential to have the right tools at hand to ensure the perfect outcome.
Baking Tools
To create these mini peppermint hot chocolate bundt cakes, you will need standard baking tools such as:
- Mini bundt cake pans
- Mixing bowls
- Whisk or electric mixer
- Measuring cups and spoons
- Cooling rack
- Pastry brush for greasing pans
- Oven for baking
Decorating Tools
For decorating these mini bundt cakes, you may want to have the following tools ready:
- Piping bags
- Mini marshmallows
- Crushed candy canes
- Small offset spatula or knife
- Caramel or chocolate drizzle for extra flair
With these baking and decorating tools in place, you’ll be all set to create these festive and delicious mini peppermint hot chocolate bundt cakes.
Preparation Steps
Prepping the Bundt Pan
To ensure your mini peppermint hot chocolate bundt cakes come out perfectly, start by prepping the bundt pan. Grease a 10-cup bundt pan thoroughly with baking spray, ensuring every nook and cranny is coated. This step is crucial to prevent the cakes from sticking to the pan after baking.
- Begin by preheating your oven to 325 degrees F and greasing a 10-cup bundt pan with baking spray.
- In a medium bowl, whisk together flour, baking soda, salt, cocoa powder, and hot chocolate mix. Set aside.
- In the bowl of a stand mixer, cream together butter and cream cheese until smooth on medium speed.
- Add sugar to the mixture and cream until light and fluffy, about 3-4 minutes on medium speed.
- Mix in the melted milk chocolate until fully incorporated.
- Add eggs one at a time, beating well after each addition.
- Beat in vanilla and peppermint extracts.
- Reduce the mixer speed to low and slowly add the dry ingredients, mixing until just combined.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake the cake for about 1 hour and 10 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool completely before removing from the pan.
Baking Instructions
Baking the Cakes
To bake the mini peppermint hot chocolate bundt cakes, preheat the oven to 350°F (177°C) and prepare the mini bundt cake pan by generously greasing it with butter and dusting it with flour to prevent sticking. In a mixing bowl, combine all the dry ingredients – flour, hot chocolate mix, baking soda, baking powder, and salt – and set them aside.
In a separate bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the milk or heavy cream, vanilla extract, and peppermint extract. Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips, marshmallow bits, and crushed peppermint candies.
Fill each mini bundt cake cavity with the batter, ensuring not to overfill. Bake in the preheated oven for about 20-25 minutes or until a toothpick inserted into the center comes out clean.
Cooling and Unmolding
Once the cakes are baked, remove them from the oven and let them cool in the pan for 10-15 minutes. Gently run a knife around the edges of each cake to loosen them from the pan. Place a wire rack on top of the pan and carefully invert it to release the cakes onto the rack. Allow the cakes to cool completely before frosting or serving.
Making the Glaze and Ganache
Preparing the Peppermint Glaze
To make the peppermint glaze for the mini peppermint hot chocolate bundt cakes, you will need the following ingredients:
- 1 cup confectioners sugar
- 3 tablespoons unsweetened cocoa powder
- 3/4 tablespoons heavy cream
- 1/2 teaspoon peppermint extract
- Crushed peppermint candies
- Marshmallow bits
Follow these steps to prepare the peppermint glaze:
- In a mixing bowl, combine the confectioners sugar and unsweetened cocoa powder.
- Gradually add the heavy cream and peppermint extract to the dry ingredients.
- Mix well until the glaze is smooth and has a drizzling consistency.
- Drizzle the peppermint glaze over the cooled mini peppermint hot chocolate bundt cakes.
- Sprinkle crushed peppermint candies and marshmallow bits on top for added flavor and decoration.
Creating the Hot Chocolate Ganache
For the hot chocolate ganache, you will need the following ingredients:
- 3.5 ounces dark chocolate chips
- 1/2 tablespoon butter
- 1/2 cup cream
- 1/2 teaspoon peppermint extract
- In a saucepan, heat the cream until it is just about to boil.
- Pour the hot cream over the dark chocolate chips and butter in a heatproof bowl.
- Let it sit for a few minutes to allow the chocolate to melt.
- Add the peppermint extract to the chocolate mixture and stir until smooth and glossy.
- Allow the ganache to cool slightly before drizzling it over the mini peppermint hot chocolate bundt cakes.
- For a finishing touch, sprinkle some crushed candy canes over the ganache for a festive look.
Decorating the Mini Bundt Cakes
After the mini peppermint hot chocolate bundt cakes have been baked and cooled, decorating them is the fun part! Applying the glaze and adding the ganache will bring these festive treats to life.
Applying the Glaze
To add a luscious finish to your mini bundt cakes, prepare a peppermint glaze. In a bowl, combine 1 cup of confectioners sugar, 3 tablespoons of unsweetened cocoa powder, 3/4 cup of heavy cream, and 1/2 teaspoon of peppermint extract. Stir until smooth and glossy. Drizzle the glaze over the cooled cakes, allowing it to cascade down the sides for a decadent touch.
Adding the Ganache and Final Touches
For an extra indulgent layer, make a hot chocolate ganache. In a heatproof bowl, melt 3.5 ounces of dark chocolate chips with 1/2 tablespoon of butter and 1/2 cup of cream. Stir in 1/2 teaspoon of peppermint extract for a hint of minty goodness. Let the ganache cool slightly before drizzling it over the glazed bundt cakes.
Serving and Storage Tips
After preparing these delightful mini peppermint hot chocolate bundt cakes, here are some serving and storage tips to ensure you enjoy them to the fullest:
Serving Tips
- Temperature: Serve the mini bundt cakes at room temperature for the best texture and flavor.
- Garnish: Before serving, sprinkle some crushed peppermint candies or marshmallow bits on top for added festive charm and flavor.
- Accompaniments: These cakes pair wonderfully with a cup of hot chocolate or peppermint tea for a cozy winter treat.
- Room Temperature: Store the cooled cakes in an airtight container at room temperature for up to 2-3 days.
- Refrigeration: If you need to store them for longer, refrigerate the cakes for up to a week. Make sure to bring them to room temperature before serving for the best taste.
- Freezing: To freeze the cakes, individually wrap them in plastic wrap and then place in a freezer-safe bag or container. They can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before serving.
By following these serving and storage tips, you can savor these mini peppermint hot chocolate bundt cakes for days to come, whether indulging in a quick treat or sharing them with loved ones during the festive season.
Conclusion
I’ve shared a delightful recipe for mini peppermint hot chocolate bundt cakes that will surely elevate your winter gatherings. By following the steps outlined in this article, you can create these festive treats with ease. Remember to adorn them with a luscious peppermint glaze and hot chocolate ganache for that extra touch of indulgence. When it comes to serving, consider adding crushed peppermint candies for a burst of flavor. Additionally, I’ve provided tips on storing these cakes to ensure their freshness for days to come. Whether enjoyed at room temperature or straight from the fridge, these mini bundt cakes are bound to be a hit at any holiday celebration. Happy baking!
