Mini Chocolate Bundt Cake with Peppermint Frosting
Ingredients
The cake
-
½
cup
unsalted butter
-
1
cup
granulated sugar
-
½
cup
unsweetened cocoa powder
-
¾
teaspoon
baking soda
-
¼
teaspoon
salt
-
1
large
egg
-
½
teaspoon
vanilla extract
-
1
cup
all-purpose flour
-
¾
cup
milk
The frosting
-
½
cup
heavy whipping cream
-
⅓
cup
powdered sugar
-
½
teaspoon
peppermint extract
-
to taste
peppermint candies, crushed
Instructions
- Preheat the oven to 375°F (190°C) and prepare 12 mini silicone fluted Bundt molds with nonstick spray.
- In a stand mixer, beat the butter and sugar until fluffy, then add the remaining cake ingredients one at a time, mixing thoroughly.
- Distribute the batter evenly among the Bundt molds and bake for 20 minutes or until a toothpick comes out clean.
- Allow the cakes to cool completely on a wire rack before removing them from the molds.
- For the frosting, mix the heavy whipping cream, powdered sugar, and peppermint extract until thickened but still slightly runny.
- Top each cake with the frosting and sprinkle with crushed peppermint candies.
Nutrition Facts (estimated)
Servings
12
Calories
241
Total fat
12g
Total carbohydrates
31g
Total protein
3g
Sodium
134mg
Cholesterol
49mg
You might also like