Mini Peppermint Hot Chocolate Bundt Cakes
Delightful mini cakes bursting with festive peppermint and chocolate flavors, perfect for holiday gatherings.
Ingredients
Cake Ingredients
- 1 cup hot chocolate mix Choose your favorite brand.
- 1/2 cup unsweetened cocoa powder Good quality cocoa for rich flavor.
- 1/2 cup granulated sugar Regular white sugar.
- 1/2 cup brown sugar Light or dark brown sugar works.
- 1/2 cup unsalted butter, melted Allow to cool slightly before adding.
- 2 large eggs Bring to room temperature for better mixing.
- 1 teaspoon vanilla extract Pure vanilla is preferred.
- 1 cup all-purpose flour Sifted for better texture.
- 1/2 teaspoon baking powder Make sure it's fresh.
- 1/4 teaspoon salt Enhances flavor.
- 1/2 cup chopped peppermint candies Crushed candy canes work well too.
- 1/2 cup mini marshmallows Adds a fun texture.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease your mini bundt cake pan generously.
- In a large mixing bowl, combine the hot chocolate mix, unsweetened cocoa powder, granulated sugar, and brown sugar. Stir well.
- Pour the melted butter into the dry mixture, followed by the eggs and vanilla extract. Mix until smooth and glossy.
- Gently fold in the all-purpose flour, baking powder, and salt until no pockets of flour remain.
- Fold in the chopped peppermint candies and mini marshmallows.
- Spoon the batter into the prepared bundt cake pan, filling each cavity about two-thirds full.
Baking
- Bake in the preheated oven for about 15-20 minutes.
- Check doneness by inserting a toothpick; it should come out clean or with a few moist crumbs.
Cooling and Serving
- Let the cakes cool for a few minutes in the pan before transferring to a wire rack to cool completely.
- Dust with powdered sugar or drizzle with chocolate glaze before serving.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. Can freeze un-frosted cakes for up to 3 months.