Mint Chocolate Mini-Bundt — Stacie Lamoore

These bundts have a deliciously light mint flavor while still maintaining the perfect chocolate effect. They are reminiscent of Girl Scout cookies, especially when paired with a chocolate-mint glaze. Be aware that you need to add boiling water to the batter. Be careful when pouring so as not to burn yourself.For these bundts I used a chocolate-mint ganache on half and a vanilla cream cheese frosting with mint-chocolate chips on the other half.

Mint Chocolate Mini-Bundt¾ Cup and 2 Tablespoons Sugar1 Cup Flour¼ and 2 Tablespoons Dutch Process Cocoa Powder½ Heaping Teaspoon Baking Soda½ Heaping Teaspoon Baking Powder¼ Heaping Teaspoon Salt½ Teaspoon Vanilla Extract½ Tablespoon Peppermint Extract1 Egg½ Cup Milk¼ Cup Oil½ Cup Boiling Water

Preheat the oven to 350 and spray a mini-bundt panMix the eggs, sugar, vanilla, peppermint, milk and oil in a large bowl.When well combined add the baking powder, baking soda, salt and cocoa powder. Mix well.Add the flour and mix well.

Slowly add the boiling water and mix well, being careful not to splash the liquid around.Bake for 20-25 minutes until a toothpick stuck into the center comes out clean.Let cool for 2 minutes then turn onto a cooling rack.(If you don’t turn them out right after you bake they will likely stick to the pan.)

Let cool completely then glaze, or ice.

Source:Adapted from: Kiss my Bundt by Chrysta Wilson