Chocolate Cakes with Peppermint Cream Frosting

These mini chocolate cakes with peppermint cream frosting are delicious, easy to make, and an excellent Christmas treat for all of your holiday parties.


Cake: – 1 box Devil's Food Cake mix – 1 cup water – 3 eggs – 1/3 cup canola oil – 1/2 cup chocolate chips Frosting: – 1/4 cup butter, softened – 3/4 cup marshmallow fluff – 1/2 tsp peppermint extract – 2 cups powdered sugar – 1/3 cup milk – 3 candy canes, crushed


Preheat your oven

Preheat your oven to 350 degrees. Grease a cupcake tin or mini bundt cake tin with nonstick cooking spray.

Mix it up

In the bowl of your standing mixer or in a large mixing bowl, combine the water, oil, and eggs. Add the cake mix and beat for two minutes. Fold in the chocolate chips.

Fill them up

Fill the tins 2/3 full with cake mix. Bake for 18-20 minutes or until cooked through. Let cool in the tins for 5 minutes then remove to cooling racks.

Make the frosting

While the cakes are baking, beat together the butter and marshmallow fluff. Add the peppermint extract. Slowly add the powdered sugar, about 1/2 cup at a time, until completely incorporated. Slowly add the milk until the frosting reaches a consistency that will allow you to drizzle it over the cakes.


When cakes have cooled, generously drizzle frosting over the top. Sprinkle with crushed candy canes.