Chocolate Peppermint Mini Bundt 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
Ingredients
1 cup
granulated sugar
1 cup
allpurpose flour
13 cup
Cocoa
1 tsp
baking soda
12 tsp
baking powder
12 tsp
kosher salt
1
egg
12 cup

buttermilk or sour milk
12 cup
brewed coffee strong black coffee
14 cup
vegetable oil
12 tsp
peppermint extract pure
2 Tbsps
candy canes crushed optional
Chocolate Pepperment Ganache
1 cup
SPECIAL DARK Mildly Sweet Chocolate Chips
6 Tbsps
heavy whipping cream
StepByStep Directions
Heat oven to 350F. Grease and flour six mini fluted cake pans or 6ounce cups. Nonstick cooking spray with flour may also be used.
2
In a large bowl whisk together the sugar flour HERSHEYS 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 34 full with batter.
3
Bake in preheated oven for 1620 minutes or until wooden toothpick inserted in center comes out clean.
4
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.
Tip
Chocolate Pepperment Ganache
Place 1 cup HERSHEYS SPECIAL DARK Baking Chips and 6 tablespoons heavy whipping cream in a microwavesafe 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 14 teaspoon pure peppermint extract.