Rich, fudgy mini bundt cakes infused with peppermint and loaded with chocolate chips. Topped with a smooth peppermint chocolate glaze that drips into every ridge.
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
Piping tip: Use a large piping tip or snip the corner off a zip-top bag wide enough to let chocolate chips pass through easily.Unmolding cakes: Let the cakes cool in the pan for no more than 5 minutes—any longer and they may start to stick as the sugar sets. If they resist releasing, place a warm towel under the pan for a minute or two to help loosen them.Greasing the pan: Use baking spray with flour or brush softened butter into every ridge, then dust with flour.Sour cream swap: Plain Greek yogurt works as a 1:1 substitute for sour cream.Glaze fix: If the glaze thickens as it sits, warm it gently in the microwave for 5–10 seconds to loosen.