This Chocolate Bundt Cake is perfect for Christmas party desserts. It has a chocolate pudding in the cake batter, chocolate glaze, and homemade chocolate peppermint filling. This mini bundt cake recipe is Chocolate Heaven. Make these festive little Bundt cakes for your celebrations.

Chocolate Mini Bundt Cake Recipe

If you love chocolate desserts, then you’ll love this dessert. With chocolate pudding in the batter, this chocolate Bundt cake is moist and delicious. Topped off with a homemade, easy-to-make rich chocolate glaze and chocolate peppermint cream in the middle, I mean – they are heavenly little desserts for everyone to enjoy. Obviously, chocolate is the name of the game in this chocolate dessert. I love sharing any chocolate treat I love with you all, like this old-fashioned chocolate sauce my mom used to make that is perfect for an ice cream topping or as a chocolate dipping sauce—or this Brownie Cake with Oreo whipped cream. If it is summertime, then you’ll love this recipe for zucchini chocolate brownies. The zucchini adds so much moisture to the brownie recipe.

What You’ll Love about this Bundt Cake Recipe

It is a chocolate cake lover’s paradise cake recipe
With peppermint and chocolate, this recipe is perfect for your holiday celebration
It is always a huge hit with everyone
The cake stays moist for days, so you can make it ahead of time

Ingredients for Mini Chocolate Bundt Cake

For The Cake Portion:

flour (all-purpose flour)
granulated sugar
unsweetened cocoa
baking soda
salt
softened unsalted butter
prepared chocolate pudding
eggs

Ingredients for The Whipped Cream Center:

chilled heavy whipping cream
powdered sugar
unsweetened cocoa
peppermint extract

Ingredients for The Chocolate Glaze:

semisweet chocolate chips
unsalted butter
light corn syrup
vanilla extract

Garnish

Soft peppermint candies

Optional: nuts like chopped walnuts

Equipment Needed for the Chocolate Cake Recipe

Bundt Cake Pans

Bundtlette Pan – One cup cavity to make one-dozen (larger) mini cakes

Mini Bundt Pan – for two-dozen mini cakes

How to Make the Mini Chocolate Peppermint Cakes

(makes about two dozen mini cakes)

Preheat the oven to 350 degrees F.
Grease your mini bundt pans. You can use spray oil, such as butter-flavored spray oil.
In a large bowl, whisk flour, granulated sugar, cocoa, baking soda, and salt
To the dry ingredients, add butter and pudding mix until well-moistened

Add eggs one at a time, mixing each egg as you add it
Pour mixture into your prepared pan. Cake batter should cover 2/3 of the cavities.

Bake for about 25-30 minutes – check with a toothpick inserted into the center of the cake, if it comes out clean, you are good to go
When the cakes are done, allow them to cool for 5 minutes, and turn them out onto a work surface by flipping the pan over to cool a little longer
While the cake is cooling, mix your Whipped cream

Whipped Cream Insructions

The best way to make whipped cream is to use a stand mixer to mix the powdered sugar and cocoa together in a mixing bowl. You can also use an electric hand mixer to do this.
Add the whipping cream and extract, beat on high until stiff

How to Make Homemade Chocolate Glaze:

Use a double broiler, fill the bottom pot with 2 inches of water, and set on medium heat. If you do not have a double broiler, Prepare your chocolate glaze by setting a larger pan over a smaller steaming pan of water
Melt butter in the top pot
Add chocolate chips and corn syrup.

Stir until smooth, and then add vanilla.

Spoon the glaze over the mini cakes.

Serving

When you are ready to serve, fill the cavities with your chocolate peppermint whipped cream by placing the cream into a piping bag fitted with a large writing tip or use a zip-tight bag and snip a corner off to squeeze the chocolate cream through.
Garnish with crushed pieces of soft peppermint candies.

Expert Tip

Bundt cake batter is thicker than most cake batter. You will not be able to pour the batter into the molds. You will have to spoon it and spread it with a rubber spatula

Variation

This cake batter makes a great cupcake recipe. Instead of using mini bundt cake pans, use a cupcake tin and fill 2/3 of the way up

FAQs

Can I Freeze Bundt Cakes?

Yes! Freeze these mini chocolate bundt cakes in the freezer for up to six month. Allow the cakes to cool completely, wrap in plastic wrap and cover in foil.

Thawing: Thaw in the refrigerator overnight

Storing

If the whipped cream is already in the center, store covered in the fridge for up to five days.

Making Ahead

If making ahead – store the whipped topping separately in the refrigerate and squeeze into the center of the cakes before serving

You can store cakes without whipped topping covered in an airtight container at room temperature for a few days

Serving Size

one dozen to two dozen cakes

Mini bundt pans vary in size. I have some that are really mini and hold 12 bundt cakes, and I also have slightly larger ones that only hold six mini bundt cakes. My point is that the recipe may only serve 12 if you are using the larger molds.

More Dessert Recipes You’ll Enjoy

red velvet turtle brownies — Red Velvet Turely Brownies

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Printable Recipe for Chocolate Mini Bundt Cakes with Peppermint