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Chocolate Peppermint Bundtlette Cakes

These Chocolate Peppermint Bundtlettes are rich, moist, and topped with cream cheese frosting and crushed candy canes. An easy Nothing Bundt Cakes copycat recipe!

Ingredients

Chocolate Peppermint Bundtlette Cakes

  • 1 box Chocolate Cake mix
  • 1 box Chocolate Instant Pudding , 3.9 once 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

Cream Cheese Frosting

  • 8 ounces Cream Cheese, room temp
  • 1/4 C Butter, room temp
  • 1 1/2 C Powdered Sugar
  • 1 tsp Vanilla Extract
  • Candy Canes, crushed

Instructions

  • First, prep your bundtlette 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 bundtlette pan filing each cake about 2/3 full.
    Place in your preheated oven for 13-18 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 20 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 it so it does 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.
    Sprinkle the crushed candy canes on top of the frosting.
    Serve and enjoy! A scoop of vanilla ice cream or even peppermint ice cream goes wonderfully with this cake.