Peppermint Hot Chocolate Mini Bundt Cakes

Mmm these are very tasty, 9.5/10! Half star deduction only because they are a bit involved and are just shy of being in the top of the top (for me). I will still make these again for sure :) I had to modify the sauce at the end, as it simply would not reach drizzling consistency. Next time I make these, I will try with mostly milk instead of mostly cream for thinning.

Original recipe credit: https://www.a-kitchen-addiction.com/mini-peppermint-hot-chocolate-bundt-cakes/

Recipe below contains my modifications.

Ingredients:

1 c. all-purpose flour

1/2 c. dry hot chocolate mix (I used Nestlé)

1/2 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. salt

1 c. sugar

1/2 c. (1 stick) unsalted butter, softened

3 eggs, room temperature

1/2 c. heavy cream (can sub whole milk)

1 tsp. vanilla extract

1 tsp. peppermint extract

1/2 c. semi-sweet chocolate chips

1/2 c. marshmallow bits

1/4 c. crushed candy canes (or peppermint candies)

for the frosting/glaze--

1 c. powdered sugar

3 T. unsweetened cocoa powder

1/2 tsp. peppermint extract

4-5 T. heavy cream and/or whole milk (possibly more)

topping--

crushed candy canes

marshmallow bits

Directions:

1. Grease a 6-cavity mini Bundt pan. Heat oven to 350°F.

2. In a small bowl, whisk together flour, hot chocolate powder, baking soda, baking powder, and salt. Set aside.

3. In the bowl of a stand mixer, cream together sugar and butter until light and fluffy (around 2-23 minutes).

4. Beat in eggs one at a time.

5. Slowly beat in the heavy cream, vanilla extract, and peppermint extract. Beat until well combined.

6. Beat in the reserved dry mixture until just combined.

7. By hand, stir in the chocolate chips, marshmallow bits, and crushed candy canes.

8. Fill each cavity of the cake pan about 3/4 full of batter. Do NOT exceed this, as it will overflow when baked!! (Yes, I know from experience...see the picture in next step.) Thus, you may have some leftover batter.

9. Bake for 20-25 min, or until toothpick inserted in center comes out clean. (Despite how these look, the toothpick came out clean and they still tasted great :))

10. Transfer to a wire rack to cool completely prior to removing cakes from pan. When you do remove them, you may want/need to use a flexible scraper/spatula to help release them from the pan.

11. For the glaze: Whisk together the powdered sugar and cocoa powder. Stir in the peppermint extract and the heavy cream/milk. Add enough of the latter to reach a drizzling consistency.

12. Drizzle glaze over the cooled cakes. Top with the crushed candy canes and marshmallow bits. Serve and enjoy!