Mini Peppermint Chocolate Bundt Cakes

Prep Time
20 mins.
Cook Time
20 mins.
Recipe by: Abirami Gunasekaran

Rich chocolatey cake topped with flavorful peppermint ganache, perfect for holiday season

Mini peppermint chocolate bundt cake

Make This Recipe


1 cup all-purpose flour

¾ teaspoon baking powder

¾ teaspoon baking soda

½ teaspoon salt

1 teaspoon instant coffee powder

⅓ cup unsweetened cocoa powder

1 cup granulated sugar

2 Eggland's Best eggs, large

½ cup whole milk

¼ cup vegetable oil

1 teaspoon vanilla extract

1 cup peppermint candy melts

⅓ cup heavy whipping cream

2 tablespoon peppermint candy, crushed (optional)


  1. Preheat the oven to 350°F.
  2. Grease the mini bundt pan cavities with oil and coat with flour. Keep it aside.
    In a medium bowl, combine the dry ingredients; flour, baking powder, baking soda, salt, coffee powder, cocoa powder and sugar. In another bowl combine the wet ingredients; eggs, milk, oil and vanilla extract.
  3. Pour the wet mixture into the dry ingredients and whisk until well combined. Scoop the batter into the bundt pan and fill ⅔.
  4. Bake for 15-18 minutes until the toothpick inserted comes out clean.
  5. Allow the cake to cool in the pan for 10 minutes.
  6. Meanwhile, prepare the peppermint ganache. In a microwave-safe add heavy whipping cream and microwave it for a minute. To that heavy cream add the peppermint candy melts and let it sit for 5 minutes.
  7. Mix the candy melts gently until there is a smooth consistency in the ganache.
  8. Drizzle the peppermint ganache spoonful over the cooled mint bundt cakes.
  9. Add some crushed peppermints on top and enjoy.


Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 6
Calories 418
Fat 18.2g
Saturated Fat 5.7g
Cholesterol 66mg
Sodium 396mg
Carbohydrates 61.1g
Dietary Fiber 2.6g
Protein 6.4g