Mini Peppermint Hot Chocolate Bundt Cakes Recipe

Mini Peppermint Hot Chocolate Bundt Cakes are the ultimate winter treat—rich, deeply chocolatey, and perfectly balanced with a cool touch of peppermint.

Each mini cake is moist, tender, and crowned with a luxurious chocolate ganache and festive peppermint glaze.

These cakes are easy enough for a cozy night in, but impressive enough for holiday parties, gift baskets, or snowy weekend baking. With built-in portion control and endless decorating options, they’re sure to become a seasonal favorite.

Ingredients Checklist

For best results, gather your ingredients and prep them before starting. This recipe is adaptable for gluten-free and dairy-free diets—see tips below.

For the Mini Bundt Cakes:

• 1½ cups (180g) all-purpose flour (or gluten-free 1:1 blend)

• ½ cup (45g) unsweetened cocoa powder (Dutch process preferred)

• ½ cup (60g) hot chocolate mix (pick a high-quality brand for best flavor)

• 1 teaspoon baking soda

• ½ teaspoon baking powder

• ½ teaspoon fine salt

• ¾ cup (170g) unsalted butter, softened (or plant-based butter)

• 1¼ cups (250g) granulated sugar

• 4 ounces (115g) cream cheese, softened (or plant-based cream cheese)

• 3 large eggs, room temperature

• 1 teaspoon pure vanilla extract

• 1½ teaspoons peppermint extract (use less for a subtle flavor, more for extra mint)

• ⅓ cup (80ml) whole milk or plant-based milk

• ½ cup (120ml) hot water or hot coffee (coffee deepens chocolate flavor)

• ½ cup (90g) mini chocolate chips or chopped dark chocolate

• ½ cup (70g) peppermint baking chips or crushed peppermint candies

For the Ganache:

• ½ cup (85g) dark chocolate chips or chopped chocolate

• ¼ cup (60ml) heavy cream or coconut cream

• ½ teaspoon peppermint extract

For the Peppermint Glaze:

• 1 cup (120g) powdered sugar, sifted

• 2 tablespoons unsweetened cocoa powder

• 2–3 tablespoons milk or dairy-free alternative

• ½ teaspoon peppermint extract

• Pinch salt

Optional Garnish:

• Marshmallow bits, crushed candy canes, white chocolate drizzle, chocolate curls, or festive sprinkles

Essential Equipment:

• 12-cup mini Bundt pan (grease well, including the crevices)

• Mixing bowls, hand or stand mixer

• Spatula, whisk, piping bag (optional)

• Wire rack

Step-by-Step Instructions

For best results, use room-temperature ingredients and weigh flour for accuracy.

1. Prepare the Pan and Oven

• Preheat your oven to 350°F (175°C).

• Grease the mini Bundt pan thoroughly with butter or baking spray, making sure to get every crevice for clean release.

2. Mix Dry Ingredients

• In a medium bowl, sift together flour, cocoa powder, hot chocolate mix, baking soda, baking powder, and salt.

3. Cream Butter, Sugar & Cream Cheese

• In a large bowl, beat the softened butter and cream cheese until smooth and fluffy, 2–3 minutes. Add sugar and beat until pale and creamy.

4. Add Eggs and Flavorings

• Add eggs, one at a time, beating well after each. Mix in vanilla and peppermint extracts.

5. Combine Wet & Dry Ingredients

• With mixer on low, alternate adding dry ingredients and milk, starting and ending with dry. Scrape down the bowl. Pour in hot water (or hot coffee) and beat until batter is smooth and pourable.

• Fold in mini chocolate chips and peppermint chips.

6. Fill and Bake

• Spoon or pipe the batter into the prepared mini Bundt pan, filling each cavity no more than ⅔ full (prevents overflow).

• Tap pan gently to remove air bubbles.

• Bake 16–22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

• Let cakes cool in pan for 10 minutes, then gently invert onto a wire rack to cool completely. If needed, run a thin spatula around edges for easy release.

7. Make Ganache and Glaze

• Ganache: Warm cream to steaming, pour over chocolate chips in a bowl, let sit 2 minutes, then add peppermint extract and stir until glossy and smooth.

• Peppermint Glaze: In a small bowl, whisk powdered sugar, cocoa, milk, peppermint extract, and salt until thick but pourable.

8. Decorate

• Once cakes are fully cool, drizzle with ganache. Let set briefly, then drizzle with peppermint glaze.

• Sprinkle with marshmallow bits, crushed peppermint, chocolate curls, or holiday sprinkles for a festive finish.

Tips for Perfect Results

• Use quality cocoa and hot chocolate mix for deep chocolate flavor.

• Don’t overbake—mini cakes bake quickly and should be moist, not dry.

• Grease pans meticulously; for stubborn cakes, let the pan rest upside down covered with a towel for a few minutes to loosen.

• For a milder peppermint flavor, start with less extract and taste before adding more.

• To make gluten-free: use a 1:1 gluten-free flour blend.

• For dairy-free: use plant-based butter, cream cheese, and milk; check your chocolate for dairy.

• Add marshmallow bits into the batter for gooey, molten pockets.

Serving Suggestions

These mini bundt cakes are winter magic in every bite:

• Serve with whipped cream or a scoop of peppermint or vanilla ice cream.

• Arrange on a platter with candy canes and marshmallows for a hot chocolate dessert bar.

• Wrap individually for holiday gifts or cookie trays.

• Pair with rich hot chocolate, peppermint mocha, or spiked eggnog for a cozy dessert.

Final Thoughts

Mini Peppermint Hot Chocolate Bundt Cakes bring the best of the holiday season to your dessert table: decadent chocolate, cool peppermint, and a little festive sparkle in every bite. With an easy-to-follow recipe, pro tips for perfect texture, and endless ways to decorate, you’ll have a winter treat that impresses every guest. These cakes freeze well, travel beautifully, and are just as delightful at a big gathering as they are for a quiet snowy evening at home.