Chocolate and mint make the perfect after-dinner pairing. Why not indulge your guests with these refreshing and rich Chocolate Peppermint Mini Bundt Cakes for a catered party or small plate dessert menu? With HERSHEY'S Cocoa in the cake batter, a drizzle of Chocolate Peppermint Ganache made with HERSHEY'S SPECIAL DARK Chocolate Chips and topped with YORK Minis Peppermint Patties, these tasty desserts are a crowd-pleaser.
Heat convection oven to 300°F (standard oven: 350°F). Generously spray with vegetable cooking spray and flour 24 (7 oz.) mini fluted pans
Prepare MINI BUNDT CAKES: Blend together sugar, flour, HERSHEY'S Cocoa, baking soda, baking powder and salt in 20 qt. bowl of mixer fitted with paddle attachment. Mix on low speed 30 seconds. Add buttermilk, coffee, oil, eggs and peppermint extract; continue mixing on medium speed 1 minute or until well blended. Evenly divide and deposit batter into prepared mini fluted cake pans (4 oz.).
Bake 15 to 20 minutes* or until wooden pick inserted in cake centers comes out clean. Cool on wire rack 5 minutes; remove from pans to wire rack. Cool completely.
Prepare CHOCOLATE PEPPERMINT GANACHE: Place HERSHEY'S SPECIAL DARK Chocolate Chips and heavy cream in large microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH (100%) an additional 10 seconds at a time, stirring after each heating, until chocolate chips are melted and mixture is smooth when stirred. Stir in peppermint extract. Drizzle ganache over cakes. Garnish with halved YORK Minis Peppermint Patties.
Step 3: If using convection oven, rotate pans one-half turn (180°) after 8 minutes of baking.