Mini Chocolate Peppermint Bundt Cakes

For the cakes

Preheat the oven to 350ºF. Grease and flour a mini bundt pan VERY well! These WILL stick if the pans aren’t prepped well.

In a large bowl, add the sugar, brown sugar, flour, cocoa powder, baking powder, baking soda and salt. Whisk to combine.

Add the egg, milk, avocado oil and peppermint extract. Mix with an electric handheld mixer until well combined.

Add the hot water and mix on low until well combined. Turn the speed up to high and mix for one minute. This batter will be very thin!

Transfer to a 4 cup liquid measure. Pour batter about ½ way up each mini bundt well. Transfer pan to the oven and cook for about 16 minutes or until a toothpick comes out with a few crumbs attached.

Let cool for about 5 minutes. Very carefully loosen the bundt cakes and remove each one to a cooking wrack. Let cool completely.

For the ganache

While the cakes are cooling, make the ganache. Over medium low heat, bring the heavy cream to a simmer. Turn off the heat and add the chocolate chips. Let sit for a few minutes. Add the peppermint extract and whisk to combine.

Spoon the ganache over each cake and top with crushed candy canes.