Eggland's Best Recipe of the Week

Eggland's Best Recipe: Mini Chocolate Peppermint Bundt Cakes

These rich, chocolatey mini bundt cakes are a decadent dessert perfect for any occasion. Made with Eggland’s Best eggs and topped with a smooth peppermint ganache, this recipe combines festive flair with easy preparation.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 6 mini bundt cakes

Ingredients

For the Cake:

• 1 cup all-purpose flour

• ¾ tsp baking powder

• ¾ tsp baking soda

• ½ tsp salt

• 1 tsp instant coffee powder

• ⅓ cup unsweetened cocoa powder

• 1 cup granulated sugar

• 2 Eggland's Best eggs, large

• ½ cup whole milk

• ¼ cup vegetable oil

• 1 tsp vanilla extract

For the Peppermint Ganache:

• 1 cup peppermint candy melts

• ⅓ cup heavy whipping cream

• 2 tbsp crushed peppermint candy (optional, for garnish)

Directions

Step 1: Preheat the Oven

Preheat your oven to 350°F. Grease the mini bundt pan cavities with oil and coat them lightly with flour.

Step 2: Mix Dry Ingredients

In a medium bowl, combine the dry ingredients:

• Flour, baking powder, baking soda, salt, coffee powder, cocoa powder, and sugar.

Step 3: Mix Wet Ingredients

In another bowl, whisk together the wet ingredients:

• Eggs, milk, oil, and vanilla extract.

Step 4: Combine and Bake

Pour the wet mixture into the dry ingredients and whisk until smooth. Scoop the batter into the bundt pan, filling each cavity ⅔ full. Bake for 15–18 minutes or until a toothpick inserted comes out clean.

Step 5: Cool the Cakes

Let the cakes cool in the pan for 10 minutes before carefully transferring them to a wire rack.

Step 6: Prepare the Peppermint Ganache

In a microwave-safe bowl, heat the heavy whipping cream for 1 minute. Add the peppermint candy melts and let them sit for 5 minutes. Stir gently until the mixture becomes smooth and glossy.

Step 7: Decorate

Drizzle the ganache over the cooled bundt cakes and sprinkle crushed peppermint candies on top for a festive finish.

Why Eggland’s Best Eggs Make a Difference

Using Eggland’s Best eggs ensures richer flavor, better texture, and added nutrients like omega-3s and vitamin D, making these mini bundt cakes not just delicious but also wholesome.

For another indulgent breakfast idea, try our Eggland's Best: Creamy Stuffed French Toast – a perfect way to elevate your brunch spread!

Tips for Success

• Coffee Boost: Adding instant coffee enhances the chocolate flavor.
• Smooth Ganache: Ensure the ganache is warm but not hot for an even drizzle.
• Storage: Store leftover cakes in an airtight container for up to 3 days.

Perfect Pairings

These mini bundt cakes are delightful with:

• A cup of hot cocoa or peppermint tea.
• Vanilla or peppermint ice cream for an extra indulgent treat.

Infrmation Per Serving

FAQs

Can I use a regular bundt pan instead of a mini bundt pan?

Yes, you can use a regular bundt pan instead of a mini one, but the baking time will need to be adjusted. A full-sized bundt pan will take longer to bake, typically 25-30 minutes, so be sure to check with a toothpick inserted into the center to ensure the cakes are cooked through.

Can I make this recipe without coffee powder?

Yes, you can skip the instant coffee powder if you prefer. It enhances the chocolate flavor but is not essential. You can also substitute it with a small amount of brewed coffee (about 1-2 tablespoons) if you want to keep the flavor boost.

Can I make the cakes without cocoa powder?

For a non-chocolate version, you could try replacing the cocoa powder with a fruit puree like mashed bananas or applesauce for a lighter option, though this will change the overall flavor and texture. Alternatively, you can make a vanilla bundt cake by omitting the cocoa powder and adding a bit more flour.

Can I use real peppermint extract instead of peppermint candy melts?

Yes, if you prefer a more traditional ganache, you can replace the peppermint candy melts with 1 teaspoon of peppermint extract and continue with the regular ganache recipe. You can use white chocolate chips or dark chocolate chips to create a ganache base instead of the candy melts.

Can I use dark chocolate instead of cocoa powder for the cakes?

Yes, you can use dark chocolate in place of cocoa powder for a richer chocolate flavor. Melt about 2 ounces of dark chocolate and mix it into the wet ingredients. You may want to reduce the sugar slightly to balance the bitterness of the dark chocolate.