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Chocolate Peppermint Mini Cakes

Rich, dark chocolate cake infused with refreshing peppermint flavor, topped with a smooth chocolate ganache and festive peppermint candy sprinkles. These Chocolate Peppermint Mini Cakes are perfect for holiday celebrations or any time you crave a decadent and refreshing dessert.

  • Total Time: 35 minutes
  • Yield: 12 mini cakes 1x

Ingredients

Scale
  • For the Chocolate Mini Cakes:
  • 1 ½ cups all-purpose flour
  • ¾ cup granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking soda
  • ¾ teaspoon baking powder
  • ¾ teaspoon salt
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon peppermint extract
  • 1 cup boiling water
  • For the Chocolate Ganache:
  • 8 ounces semi-sweet chocolate chips
  • ½ cup heavy cream
  • For the Topping:
  • ¼ cup crushed peppermint candies

Instructions

  1. Prepare the Mini Cakes: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. In another bowl, whisk together buttermilk, oil, eggs, vanilla, and peppermint extract.
  4. Gradually mix wet ingredients into dry ingredients until just combined.
  5. Slowly add boiling water, mixing until smooth.
  6. Divide batter evenly into muffin cups, filling ¾ full.
  7. Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
  8. Cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
  9. Make the Ganache: Place chocolate chips in a bowl.
  10. Heat heavy cream until simmering, then pour over chocolate.
  11. Let sit for 1 minute, then whisk until smooth.
  12. Allow ganache to cool and thicken for 10-15 minutes.
  13. Assemble the Mini Cakes: Spread ganache over cooled cakes.
  14. Sprinkle with crushed peppermint candies.
  15. Let set for 30 minutes before serving.

Notes

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. Freeze unfrosted cakes for up to 3 months.

  • Author: Camilia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Halal

Nutrition

  • Serving Size: 1 mini cake
  • Calories: 280
  • Sugar: 22g
  • Sodium: 200mg
  • Fat: 15g
  • Saturated Fat: 7g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 40mg

Keywords: Chocolate Peppermint Mini Cakes, holiday desserts, chocolate and peppermint