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Mini Peppermint Chocolate Cakes from Baking This Simple. Soft, chocolaty, chocolate chip cakes, with a subtle sweet peppermint flavor, finished with whipped cream and crushed candy canes. Grab the recipe at bakingthissimple.com.
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Mini Peppermint Chocolate Cakes

Soft, chocolaty, chocolate chip cakes, with a subtle sweet peppermint taste, finished with whipped cream and crushed candy canes.
Prep Time20 minutes
Bake Time35 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Servings: 4
Calories: 200kcal

Equipment

  • 2 Mini Spring Form Pans
  • Wax Paper

Ingredients

  • 3 Candy Canes
  • 1/4 Cup Milk
  • 2 Tbsps Sugar
  • 1/2 Cup Flour
  • 1/4 tsp Baking Soda
  • 1/8 tsp Salt
  • 2 Tbsps Cocoa Powder
  • 2 Tbsps Extra Light Olive Oil
  • 3 Tbsps Warm Water
  • 1/4 tsp Vinegar
  • 1/2 Cup Chocolate Chips

For the Whipped Cream

  • 1 Cup Heavy Cream
  • 1/4 Cup Sugar
  • 1 tsp Vanilla Extract

Instructions

For the Cakes

  • Preheat the oven to 400° Fahrenheit.
  • In a small sauce pan, over medium heat combine two candy canes and the milk.
  • Stirring constantly, heat the milk until the candy canes are completely melted. Stir in the sugar until dissolved.
  • Remove the candy cane mixture from the heat.
  • In a mixing bowl combine the flour, salt, baking soda, and cocoa powder.
  • Add the oil to the candy cane syrup, then add in the warm water.
  • Stir the wet ingredients in with the dry ingredients.
  • Stir in the vinegar. Add in the chocolate chips.
  • Line the bottom of the mini spring form pans with wax paper.
  • Pour half of the cake batter into each pan.
  • Bake for 35 minutes.
  • Then remove the cakes from the oven and let cool for 15 minutes.
  • Using a knife, go around the edge of the pans to loosen the cakes.
  • Undo the cake rings, and push each cake out of their pan. Remove the bottom of the pan and the wax paper from each cake.
  • Transfer the cakes to a cooling rack, and let the cakes cool completely. Then top with whipped cream.
  • Crush the remaining candy cane and sprinkle on top.

For the Whipped Cream

  • In a mixing bowl, add the heavy cream, sugar, and vanilla extract.
  • Using the electric hand mixer, beat the cream until it becomes fluffy and holds its shape.

Notes

To line the bottom of the pans with wax paper, take the bottom of the cake rings and place them on the wax paper, trace around the rings with a pencil. Then use scissors to cut out the wax paper circles.