Just in time for the holidays, here is a decadent treat that is mostly nice and a bit naughty! These Peppermint Chocolate Bourbon Bundtlettes are chocolatey with a hint of peppermint and bourbon to warm up your holidays!
Peppermint Bark
To make these chocolate bourbon bundt cakes a bit more festive for the holidays, we included peppermint bark in the chocolate cake batter as well as chopped and sprinkled on top.
We made these bundtlettes using our absolute favorite holiday Peppermint Bark from Williams Sonoma. You may be thinking, all peppermint bark is created equally… well, you are wrong!
There is something truly magical about the Williams Sonoma version that honestly beats every other version we have tried! We encourage you to pick up a case this holiday season even if you are skeptical just to compare to your favorite. We have tried many upon many versions of peppermint bark and keep coming back to Williams Sonoma every year! In fact, we buy several pounds of the original just to freeze and enjoy whenever we want.
Needless to say we were beyond THRILLED to collaborate with Williams Sonoma this year to share one of our favorite recipes using the Peppermint Bark. A dream partnership come true!
Peppermint Bourbon Butter Sauce
We are big fans of a little bit of booze in our cakes. For this recipe, we incorporate the peppermint bourbon butter sauce in at the end as a soak. This results in the additional brown sugar notes of the bourbon along with a hint of peppermint to give you a luscious cake that is far from dry! It almost melts in your mouth!
If you want your cake to be a bit more on the boozy side, simmer your sauce and don’t bring it to a rapid boil. If you want to cook out the alcohol completely, bring it to a boil for about 2 minutes, then reduce to a simmer.
You can omit the alcohol in your cakes altogether if you wish. These cakes are still incredibly delicious on their own! If you want to skip the booze, simply omit the sauce at the end, and add about 1/4 tsp of peppermint extract to the batter when you add the vanilla extract.
How to prevent my cake from sticking to the pan?
Nothing is more depressing than when you go to turn your cake out of the pan and it sticks! Frosting isn’t always able to cover up this mess, and although cake pops are fun, they should not be the plan for every bundt cake fail.
We have tried a variety of ways to ensure our cakes come out of the pan every time, and we stand firmly behind Baker’s Joy. This is in no way sponsored by them, but honestly, we have not had a single cake stick since we started using it, and will swear by it until the end. You can, of course, always use the good ol’ butter or shortening method of brushing these on the pan before you add your batter, but even these have let us down in the past. So just do yourselves a favor and pick up some Baker’s Joy. You can thank us later.
Bundts, Bundtlettes and Cupcakes, oh my!
This recipe can easily be made in a variety of cakes pans. We use our Bundtlette pan with 6 molds to make these bundtlettes, but you can easily make one 6 inch bundt cake with the batter for this recipe. Additionally, this recipe makes 12 normal sized cupcakes, so choose your vessel and enjoy!
Please note: This post was sponsored by Williams Sonoma. All opinions are our own.
Enjoy!
We hope you enjoy this recipe for Peppermint Chocolate Bourbon Bundtlettes. If you give these a try, leave us a comment below or tag us on Instagram @cooking_with_wine!
Looking for more recipes like this? Check out some of our popular desserts below:
- White Chocolate Raspberry Bundt Cake
- Brown Butter and Pecan Rum Cake
- Whiskey Maple Chocolate Ganache Cupcakes
- Brown Butter Cardamom Linzer Cookies with Passion Fruit Jelly
- Brown Butter Bourbon Caramel Gelato
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Peppermint Chocolate Bourbon Bundtlettes
Course: DessertCuisine: AmericanDifficulty: Easy6
bundtlettes15
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minutesIngredients
- Peppermint Chocolate Bourbon Bundtlette Cakes
3 ounces 3 (85g) semi sweet chocolate, chopped fine
1/3 cup 1/3 (30 g) cocoa powder
2 tsp 2 espresso powder
3/4 cup 3/4 (185 ml) whole milk
3/4 cup 3/4 (105 g) all purpose flour
3/4 cup 3/4 (166 g) granulated sugar
1/2 tsp 1/2 kosher salt
1/2 tsp 1/2 baking soda
6 tbsp 6 (85 g) vegetable oil
2 tsp 2 white vinegar
2 large 2 eggs
1 1 egg yolk
1 tsp 1 vanilla extract
2 oz 2 (28 g) Peppermint Bark, rough chopped
1-2 oz 1-2 additional chopped Peppermint Bark to sprinkle on top of the cakes
- Peppermint Bourbon Butter Sauce
4 tbsp 4 unsalted butter
1/4 cup 1/4 bourbon
1/8 cup 1/8 water
1 cup 1 granulated sugar
1/4 tsp 1/4 peppermint extract
Directions
- Preheat oven to 350°F.
- Grease your bundtlette pan and set aside. We highly recommend Baker’s Joy, but you can also use butter.
- Combine finely chopped chocolate, cocoa powder and espresso powder in a large bowl. Heat milk in a saucepan over medium low until just warm (alternatively, you can microwave the milk at 1/2 power in 30 second intervals until warm), then pour warm milk over the top of the chocolate mixture and let it sit for 1 minute. Then, whisk until smooth and place the bowl in the fridge to cool for about 5 minutes while you prepare your remaining ingredients.
- In another bowl, combine flour, sugar, salt, and baking soda and set aside.
- Remove chocolate espresso mixture from the fridge and add the oil, vinegar, eggs, egg yolk, and vanilla. Whisk to fully combine. Add the flour mixture a little bit at a time, and whisk to incorporate completely.
- Add your roughly chopped peppermint bark into the mixture and stir to combine, then immediately pour your batter into your bundtlette pan and distribute evenly. Your batter should fill the molds about 80-90%.
- Bake for 20 minutes on the center rack. You want to bake these until just firm and a toothpick comes out clean. Once done, remove the bundtlettes from the oven and allow them to cool for about 10-15 minutes in the tray while you prepare the sauce.
- To make the sauce, combine the butter, bourbon, water, sugar and peppermint extract in a sauce pan over medium heat. Bring to a boil and maintain at a boil for 1 minute, then reduce to a simmer for 5 minutes or until the sugar has dissolved and the sauce has thickened slightly.
- Using a wooden skewer or toothpick, poke many holes in the bundtlettes that are still in the pan. Next, pour the sauce evenly over each bundtlette. Let soak for 5 minutes or until most of the liquid has absorbed and the cakes have cooled slightly.
- To turn the cakes out, place a wire cooling rack over the pan, then flip it over. There may be some residual liquid, so we like to flip the cakes onto a sheet pan to avoid any mess. Lift the bundtlette pan off the cakes gently and sprinkle to additional chopped peppermint bark on top. Enjoy!
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