• 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 pot
• Add 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.