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Chocolate Peppermint Mini Bundt Cakes


20 Min.
25 Min.
Skill Level:
6 mini cakes

This Chocolate Peppermint Mini Bundt Cakes recipe makes fun and delicious desserts that are perfect for any holiday party. A drizzle of peppermint ganache and a sprinkling of crushed candy canes make them even more fun and festive! These Chocolate Peppermint Mini Bundt Cakes are great to give as gifts or for sharing during a holiday celebration.

The winter season is all about spreading love to friends and family, so make even more shareable sweets with this Peppermint Pattie Cupcakes recipe.

Ingredients & Directions

Prep Time
25 minutes
Bake Time
20 minutes
Cool Time
1 hour


  • 1 cup
    granulated sugar
  • 1 cup
    all-purpose flour
  • 1/3 cup
  • 1 tsp
    baking soda
  • 1/2 tsp
    baking powder
  • 1/2 tsp
    kosher salt
  • 1
  • 1/2 cup
    buttermilk or sour milk*
  • 1/2 cup
    brewed coffee (strong black coffee)
  • 1/4 cup
    vegetable oil
  • 1/2 tsp
    peppermint extract (pure)
  • 2 Tbsps
    candy canes, crushed (optional)
  • Chocolate Pepperment Ganache
  • 6 Tbsps
    heavy whipping cream

Step-By-Step Directions

Equipment Needed 
oven oven
cake pans cake pans
bowl bowl
whisk whisk
mixer mixer
wire rack wire rack
microwave-safe bowl microwave-safe bowl
microwave microwave

Heat oven to 350°F. Grease and flour six mini fluted cake pans or 6-ounce cups. (Nonstick cooking spray with flour may also be used).


In a large bowl, whisk together the sugar, flour, HERSHEY'S Cocoa, baking soda, baking powder and salt.

Add egg, buttermilk, coffee, oil and peppermint extract. Beat with an electric mixer on medium speed for about two minutes; the batter will be thin.

Fill prepared cake molds about 3/4 full with batter.


Bake in preheated oven for 16-20 minutes, or until wooden toothpick inserted in center comes out clean.


Cool on wire rack 5 minutes; remove from pans to wire racks. Cool completely.

Prepare Chocolate Pepperment Ganache; drizzle over cakes. Garnish with crushed candy canes, if desired.


To sour milk, add milk to 1-1/2 teaspoons vinegar to make 1/2 cup.

Chocolate Pepperment Ganache:

Place 1 cup HERSHEY'S SPECIAL DARK Baking Chips and 6 tablespoons heavy whipping cream in a microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 10 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Stir in 1/4 teaspoon pure peppermint extract.

Additional questions?