Mini Chocolate Bundt Cakes with Peppermint

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.

mini chocolate Bundt cakes

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:

chocolate whipped cream ingredients
  • chilled heavy whipping cream
  • powdered sugar
  • unsweetened cocoa
  • peppermint extract

Ingredients for The Chocolate Glaze:

chocolate glaze ingredients
  • 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

making chocolate mini Bundt cakes
  • 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.
batter for mini Bundt cakes
  • 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

making whipped cream
  • 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.
making chocolate glaze

  • Stir until smooth, and then add vanilla.
homemade chocolate glaze
  • 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

mini chocolate Bundt cakes

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. 

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    Printable Recipe for Chocolate Mini Bundt Cakes with Peppermint

    mini chocolate Bundt cakes

    Mini Chocolate Bundt Cakes with Peppermint Filling

    A delicious chocolate cake with a peppermint whipped cream filling and a chocolate glaze topping
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 30 minutes
    Cook Time: 30 minutes
    Glaze and Whipped Cream: 10 minutes
    Total Time: 1 hour 10 minutes
    Servings: 24 servings or 12 with if using larger one cup mini pan
    Calories: 536cal
    Author: Melissa Haines
    Cost: $20

    Equipment

    • spray oil
    • mini bundt pans

    Ingredients

    • 2 cups flour (all-purpose)
    • 1&1/2 cups granulated sugar
    • 6 tbsp. unsweetened cocoa
    • 1&1/2 tsp. baking soda
    • 1 tsp, salt
    • ¾ cups butter unsalted – softened
    • 2 cups chocolate pudding prepared according to box directions (use one 3 oz. pudding box)
    • 3 large eggs

    Whipped Cream Center

    • 1&1/2 cups heavy whipping cream chilled
    • ½ cup powdered sugar
    • ¼ cup unsweetened cocoa powder
    • 1 tsp. peppermint extract

    Chocolate Glaze

    • ¾ cup semisweet chocolate chips
    • 3 tbsp. butter unsalted
    • 1 tbsp. corn syrup light
    • ¼ tsp. vanilla extract

    Instructions

    • Preheat the oven to 350 degrees Fahrenheit
    • Grease your mini bundt pans. You can use spray oil to do this.
    • In a large bowl, whisk flour, granulated sugar, cocoa, baking soda, and salt
    • Add butter and prepared chocolate pudding
    • Mix until well-moistened
    • Add eggs one at a time, mixing each egg as you add it
    • Pour cake bater into your prepared pan. The cake batter should fill 2/3 of each cavity
    • 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

    Making Whipped Cream

    • 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 a hand-held electric mixer to do this.
    • Add the whipping cream and extract, beat on high until stiff

    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 potAdd chocolate chips and corn syrup. Stir until smooth.
    • Add vanilla and mix in
    • Spoon the glaze over the mini cakes.

    Serving

    • When you are ready to serve, use a piping bag with a large writing tip to fill the cavities with your chocolate peppermint whipped cream. If you do not have a piping bag, use a zip-tight bag and snip a corner off to squeeze the whipped cream through.
    • Garnish with crushed pieces of soft peppermint candies.

    Notes

    Serving size explanation
    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 6 mini bundt cakes. My point is that the recipe may only serve 12 if you are using the larger molds. 
    Nutrition facts are only an estimate 
     

    Nutrition

    Calories: 536cal | Carbohydrates: 66g | Protein: 5g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 104mg | Sodium: 502mg | Potassium: 182mg | Fiber: 3g | Sugar: 54g | Vitamin A: 1062IU | Vitamin C: 0.3mg | Calcium: 53mg | Iron: 2mg

    ~Melissa – KidFriendlyThingsToDo.Com

    5 from 1 vote (1 rating without comment)

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