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Mini chocolate mint bundt cakes are rich, fudgy, and built for chocolate lovers who want more than just a brownie. They’re prettier than cupcakes, with fun ridges that hold onto the ribbons of glossy glaze. Peppermint cuts through the richness and makes the chocolate taste deeper, darker, and more intense. The cakes stay tender all the way through, with a silky glaze that settles into every curve.
If you’re into the chocolate-mint combo but want something sliceable, try my chocolate mint loaf cake next.
Here’s Why This Chocolate Mint Cake Recipe Works
Double-duty chocolate: Cocoa powder in the batter and a chocolate chip-studded glaze give layered flavor and texture.
Sour cream boost: Adds moisture and richness without making the cakes heavy or greasy.
Mini bundt shape: Increases surface area for maximum glaze coverage and a pretty, bakery-style finish.
No fussy decorating required: The glaze does all the work. Just pour and let gravity handle the drama.
If you can’t get enough of that cool, deep chocolate-mint combo, my chocolate mint tart takes it in a rich, creamy direction.
Recipe Tips
Don’t rush the creaming step: Beat butter and sugar until visibly fluffy. This sets up the cake’s texture.
Grease thoroughly: Use baking spray with flour or brush melted butter into every crevice of the bundt pan.
Let cakes cool before glazing: Warm cakes will melt the glaze too fast. Wait until completely cool.
Smooth the glaze: Stir slowly and gently after adding cream to avoid air bubbles or grainy texture.
Check for doneness early: Mini bundts bake faster than you think. Start checking at the 20-minute mark to avoid dry cakes.
Trim if needed: If the cakes dome too much, you can gently slice the bottoms flat for easier glazing and prettier presentation.
Use a cooling rack over parchment: Glazing gets messy. Catch the drips and make cleanup easy by placing the rack over a lined sheet pan.
Warm the glaze slightly if it thickens: If your glaze starts to set before you finish, give it a few seconds in the microwave to loosen it back up.
Chocolate Mint Mini Bundt Cakes
Mini chocolate mint bundt cakes are the kind of dessert that looks fancy but they are so easy to make. The chocolate-mint combo feels playful and classic, and the glaze finish makes them just plain fun to serve. If you’re into pretty, single-serve cakes that don’t require a piping bag, check out my mini apple bundt cakes next.
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Mini Mint Chocolate Bundt Cakes
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Ingredients
- 1¼ cups all-purpose flour, 150 grams
- ½ cup unsweetened cocoa powder
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ cups butter, room temperature, 3 sticks
- 1 cup granulated sugar, 200 grams
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- ¾ cup sour cream
- 1½ cups chocolate chips, 175 grams
Chocolate Glaze:
- 1 cup chocolate chips
- 1 tablespoons butter
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
Instructions
- Preheat the oven to 350°F and position the rack in the lower third. Generously grease two 6-cavity mini Bundt pans, making sure to coat every ridge and corner. Use baking spray with flour or brush with softened butter and dust with flour.
- In a medium-size bowl, add the flour, cocoa powder, baking powder, baking soda and the salt, whisk to combine. Set aside.
- In a large mixing bowl, use an electric mixer to beat the butter and sugar on medium-high speed until pale and fluffy, about 5 minutes.
- Add the eggs, one at a time, mixing briefly after each addition until incorporated. Add the vanilla and the peppermint extract beating just until combined.
- Scrape down the sides and bottom of the bowl, then add the dry ingredients. Mix on low speed just until combined. Add the sour cream and continue mixing until the batter is smooth.
- Remove the bowl from the mixer, add the chocolate chips, and gently fold them into the batter using a wide spatula.
- Spoon the batter into the prepared mini Bundt pan cavities, or pipe it in using a piping bag for a neater, easier fill. Smooth the tops with a spatula if needed.
- Place the mini Bundt pans on a large baking sheet and transfer to the oven. Bake for 20–25 minutes, or until a knife inserted into the center of a cake comes out clean or with just a few moist crumbs. Let the cakes cool in the pan for 5 minutes, then turn them out onto a wire rack.
Chocolate Glaze
- Add the chocolate chips and the butter to a medium size bowl. Set aside.
- In a small saucepan over medium heat, warm the cream until steaming and just about to boil. Pour the hot cream over the chocolate chips and butter, then cover the bowl with a plate. Let it sit for 5 minutes to soften. Stir gently with a spatula until the mixture is completely smooth, then stir in the vanilla and peppermint extracts.
- Set the wire cooling rack on a parchment lined baking sheet and spoon the glaze onto each mini cake so the glaze drips down the sides. Allow the glaze to cool and firm up for 25-30 minutes before transferring to a serving plate.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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