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