Peyton's Momma™

Minnesota based Family Lifestyle blog. Mother Daughter duo take on food, travel, and more.

Mini Chocolate Peppermint Bundt Cakes (Easy Holiday Dessert)

Mini Chocolate Peppermint Bundt Cakes

If you’re looking for an elegant holiday dessert that’s as delicious as it is adorable, these Mini Chocolate Peppermint Bundt Cakes are the perfect choice. Rich chocolate cake, creamy peppermint-flavored frosting, and crunchy candy cane pieces come together to create a festive dessert that’s ideal for Christmas parties, cookie exchanges, dessert tables, or homemade holiday gifts.

Mini bundt cakes have become one of my favorite holiday desserts because they’re individually portioned and look like they came straight from a bakery. They’re easy to serve, fun to decorate, and always disappear quickly. The combination of rich chocolate and cool peppermint is a classic holiday pairing that’s impossible to resist.

Even though these little cakes look impressive, they’re surprisingly simple to make. The batter comes together in just one bowl, making this a great recipe for busy holiday baking.

Why You’ll Love These Mini Chocolate Peppermint Bundt Cakes

  • Rich, moist chocolate cake
  • Classic chocolate and peppermint flavor
  • Perfect individual desserts
  • Beautiful holiday presentation
  • Great for gift boxes
  • Easy one-bowl batter
  • Perfect Christmas dessert
  • Freezes beautifully

Ingredients

Chocolate Bundt Cakes

  • 1 box chocolate cake mix
  • 1 (3.9-ounce) box instant chocolate pudding mix
  • 1 cup sour cream
  • 4 large eggs
  • ½ cup water
  • ½ cup vegetable oil
  • ¼ teaspoon peppermint extract
  • 1½ cups semi-sweet chocolate chips

Cream Cheese Frosting

  • 8 ounces cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 1½ cups powdered sugar
  • 1 teaspoon vanilla extract

Garnish

  • 3 candy canes, broken into small pieces

Ingredient Notes

Chocolate Cake Mix

A boxed cake mix keeps the recipe easy while producing a moist, rich chocolate cake.

Chocolate Pudding Mix

Instant pudding adds moisture and creates a soft bakery-style texture.

Peppermint Extract

A small amount provides refreshing peppermint flavor without overpowering the chocolate.

Chocolate Chips

Chocolate chips melt throughout the cakes, creating pockets of rich chocolate in every bite.

How to Make Mini Chocolate Peppermint Bundt Cakes

Step 1: Prepare the Pan

Preheat your oven to 350°F.

Move the oven rack to the center position.

Grease and flour your mini bundt pan, or use baking spray with flour.

Step 2: Make the Batter

In a large bowl, combine:

  • Chocolate cake mix
  • Chocolate pudding mix
  • Sour cream
  • Eggs
  • Water
  • Vegetable oil
  • Peppermint extract

Mix until smooth.

Fold in the chocolate chips.

Step 3: Bake

Fill each mini bundt cavity about ⅔ full.

Bake for 9–14 minutes, depending on the size of your pan.

The cakes are finished when a toothpick inserted into the center comes out clean.

Cool in the pan for about 10 minutes.

Transfer to a wire rack and allow to cool completely.

For the easiest decorating, let the cakes rest overnight in a covered container.

Step 4: Make the Frosting

Beat together the softened cream cheese and butter until smooth.

Mix in the vanilla extract.

Gradually add the powdered sugar until the frosting is light and fluffy.

Transfer the frosting to a piping bag.

Step 5: Decorate

Pipe a swirl of frosting onto each mini bundt cake.

Top with crushed candy cane pieces.

Serve immediately or refrigerate until ready to enjoy.

Tips for Perfect Mini Bundt Cakes

  • Grease every detail of the pan well.
  • Don’t overfill the cavities.
  • Allow cakes to cool before removing from the pan.
  • Decorate after the cakes are completely cool.
  • Chill the frosting slightly if your kitchen is warm.

Variations

Chocolate Mint Lover’s Version

Add mini Andes Mint pieces to the batter.

White Chocolate Peppermint

Drizzle melted white chocolate over the frosting.

Holiday Sprinkles

Top with red, green, and white sprinkles.

Mini Bundt Gift Boxes

Package individual cakes in clear bakery boxes tied with ribbon for thoughtful homemade gifts.

Peppermint Mocha

Add 1 teaspoon of espresso powder to the batter for a mocha twist.

Storage

Store the frosted cakes in an airtight container in the refrigerator for up to 5 days.

Allow them to sit at room temperature for about 20 minutes before serving for the best texture.

Freeze unfrosted cakes for up to 3 months.

Frequently Asked Questions

Can I make one large bundt cake instead?

Yes! Bake in a standard bundt pan and increase the baking time according to your pan size.

Can I make these ahead of time?

Absolutely. The cakes can be baked a day or two ahead and decorated just before serving.

Can I use homemade chocolate cake batter?

Yes! Your favorite homemade chocolate cake recipe works beautifully.

Why are my cakes sticking?

Mini bundt pans have many details, so grease and flour every crevice thoroughly before filling.

Can I freeze these?

Yes. Freeze before frosting, then thaw and decorate when ready to serve.

Perfect for Holiday Entertaining

These mini cakes are perfect for:

  • Christmas dessert tables
  • Cookie exchanges
  • Holiday brunches
  • Office parties
  • Homemade gifts
  • Winter birthdays
  • New Year’s Eve celebrations

These Mini Chocolate Peppermint Bundt Cakes are everything you want in a holiday dessert—rich, moist, festive, and beautiful enough to impress guests without requiring complicated decorating skills. Their individual size makes them perfect for parties, gift boxes, or simply treating yourself to a bakery-style dessert at home.

If you love the classic combination of chocolate and peppermint, these little cakes are sure to become one of your favorite Christmas traditions.

Check out our other bundt cake recipes for more ideas.

 

Print Pin

Chocolate Peppermint Bundtini Cakes

Course Dessert
Cuisine American
Keyword Bat Cupcakes, Bundt Cake, Bundtini, Chocolate Cake

Ingredients

Chocolate Peppermint Bundtini Cakes

  • 1 box Chocolate Cake Mix
  • 1 box Instant Chocolate Pudding , 3.9 oz box
  • 1 C Sour Cream
  • 4 large Eggs
  • 1/2 C Water
  • 1/2 C Vegetable Oil
  • 1/4 tsp Peppermint Extract
  • 1 1/2 C Mini Chocolate Chips

Frosting

  • 8 ounces Cream Cheese
  • 1/4 C Butter
  • 1 1/2 C Powdered Sugar
  • 1 tsp Vanilla Extract
  • Candy Cane Chunks

Instructions

  • First, prep your bundtini pan with Crisco and flour or you can use the Pam baking spray with flour.
    Preheat your oven to 350 degrees and move the rack to the middle.
    In a large bowl, mix together the cake mix, pudding, sour cream, eggs, water, vegetable oil, and peppermint extract until smooth.
    Fold in the chocolate chips.
    Pour the cake batter into the bundtini pan filing each cake about 2/3 full.
    Place in your preheated oven for 9-14 minutes. You know it's done when you insert a toothpick into the cake and it comes out clean.
    Remove from the oven and let cool for about 10 minutes then take it out of the pan and let it cool on a wire rack for about another hour. It's best if you can let it sit overnight if possible before you frost the cake but you'll want to cover them so they do not dry out.
    When you are ready to make the frosting you'll want to use a stand mixer.
    Cream together the cream cheese and butter until it's creamy.
    Mix in the vanilla extract.
    Next, beat in the powdered sugar a little at a time until it's the consistency you want.
    Scoop the frosting into a piping bag and pipe the frosting on to the bundt cake.
    Place a candy can chunk on top of the frosting.

About Shanna

Shanna started writing shortly after her daughter was born. She's written for various outlets over the years. When she's not writing about her adventures with her daughter, she's out having adventures!