Peppermint Mocha Mini Cakes, the perfect Christmas dessert recipe to kick off the holiday season! Made with 2 layers of moist chocolate cake, infused with espresso, filled with a chocolate ganache, peppermint candy, and chocolate buttercream frosting.

Peppermint Mocha Mini Cakes

This easy mini cake recipe is made with tender chocolate cake layers, infused with espresso and peppermint. The mocha cake layers are filled and topped with a chocolate ganache, peppermint candy, and homemade chocolate buttercream frosting.

If you are like me and a visual learner, then you will def want to check out how to assemble the moist peppermint mocha cake layers below. I have included step-by-step photos to better help walk you through each step.

Mini Peppermint Mocha cakes

Whip up this easy mini cake recipe for your next holiday together! They are perfect for holiday parties, class parties, and Christmas pot luck dinners.

Mini Cakes Recipe Notes

If you prefer, you can make this recipe using 2 standard cake pans or a sheet pan. Please keep an eye on the cake layers while baking, the time may differ depending on your oven.

What do I use if I don’t have mini cake pans?

If you don’t have access to mini cake pans, you can use a sheet pan. Make the chocolate cake batter recipe according to the recipe card. Once baked, cut out 4-inch circles. Proceed to assemble your mini cakes.

Moist Chocolate Peppermint Mini Cakes

I just love this moist chocolate peppermint cake recipe. It’s so easy to make and fun to decorate.

If you love moist chocolate cake recipes then you will love my Super Moist Chocolate Cupcakes with Salted Caramel Frosting. It’s filled with a homemade salted caramel sauce that goes great with other dessert recipes.

Chocolate Peppermint Mini Cakes Ingredients

Unsalted butter- room temperature
Granulated sugar
Eggs
Vanilla extract
Peppermint extract
Baking soda
Baking powder
Salt
Instant espresso powder
Cocoa powder
Buttermilk
All-purpose flour

This moist chocolate mini cake recipe is made with instant espresso powder. As well as peppermint extract, buttermilk, and cocoa powder.

How to make mini peppermint mocha cakes

While we whip up the peppermint mocha mini cake batter, preheat the oven to 350 degrees Fahrenheit Start by beating the butter and sugar together until smooth and creamy in a large mixing bowl.

Add in the eggs and extracts (peppermint and vanilla). Continue with adding in the baking soda and powder, salt, espresso powder, and cocoa powder.

Make the peppermint mocha cake batter

Mix the peppermint mocha cake batter well and add in buttermilk and half of the flour. Once the cake batter is well combined, add in the rest of the flour and mix.

Pour the mocha batter into five 4 inch cake pans, prepared with parchment paper, until 2/3 of the way full. Bake cakes for 35-45 minutes.

Check to see if the cakes are done

Check each of the cakes with a toothpick to ensure it is fully cooked. Once the cakes are done, allow cakes to cool completely before removing them from the pan.

Please feel free to skip the next steps if you are using an alternative buttercream frosting and filling. IF you would like to copy this entire recipe, please read further on how to make the chocolate buttercream frosting, chocolate ganache, and espresso simple syrup.

Chocolate Buttercream Frosting

Start by beating the butter with the extracts (vanilla and peppermint) until smooth and creamy. Add in the cocoa and espresso powder, mix until well combined.

Add in powdered sugar and heavy cream little amounts at a time (I recommend ¼ cup powdered sugar and 1 Tbsp. heavy cream at a time.)

Once all of the sugar and heavy cream is incorporated, add buttercream into a piping bag.

Espresso Simple Syrup

In a small pot, add in the water, sugar, and espresso powder. Turn on medium heat and allow to boil, stirring constantly.

Once to a rolling boil, take off of heat and transfer to a separate dish (I recommend a glass measuring cup) and allow to cool.

Chocolate Ganache

In a microwave-safe bowl, add in chocolate chips and heavy cream. Place into a microwave and heat in 30-second intervals, stirring in between until fully melted.

If using the double boiler method, place the microwave-safe bowl over the boiling water and melt the chocolate until fully incorporated into the heavy cream.

If you are using the double boiler method, you will need to watch the chocolate carefully and not let it overcook. It happens fast so please keep an eye on it.

Layered Mini Peppermint Mocha Cakes

When cooled, level out the top of the cake with a serrated knife. Marking with a knife and ruler, find the middle of the side of the cake and cut horizontally. Repeat with the rest of the cakes.

How To Assemble The Mini Cakes

Using a spoon or a squeeze bottle, drizzle the simple syrup over each cake half.

Taking one cake half, pipe a layer of buttercream on top and sprinkle about a tablespoon of crushed candy cane on top, trying to keep the very edge of buttercream clear of crushed candy canes.

Assemble the mini cakes

Add a couple of dots of buttercream to the top of the crushed candy canes and place them on the second half of the cake. Pipe on more buttercream to the top layer of cake and evenly spread out around the entire cake.

Pour the chocolate ganache onto the top of the cake and spread pushing some of the ganache over the edge for dripping effect.

Decorate with buttercream using different tips in piping bags. Sprinkle crushed candy canes on the top. Serve and enjoy!

More Cake Recipe Ideas

Looking for more cake recipe ideas? Try my delicious homemade Yellow Cake with Chocolate Frosting! It’s my family’s personal favorite when it comes to homemade cake recipes.

Yield: 5

Peppermint Mocha Mini Cakes

Name: Peppermint Mocha Mini Cakes
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 30 min
Yield: 5
Ingredients: ¾ cup Unsalted butter- room temperature; 2 cups Granulated sugar; 3 Eggs; 1 tsp. Vanilla extract; ½ tsp. Peppermint extract; 2 tsp. Baking soda; 1 tsp. Baking powder; ½ tsp. Salt; 4 tsp. Instant espresso powder; 2/3 cup Cocoa powder; 1 cup Buttermilk; 2 cups All-purpose flour; 2 cups Unsalted butter; ½ tsp. Peppermint extract; ½ tsp. Vanilla extract; 2 Tbsp. Cocoa powder; 2 tsp. Instant espresso powder; 4½ cup Powdered sugar; ½ cup Heavy cream; 2 tsp. Instant espresso powder; ¼ cup Granulated sugar; ¼ cup Water; ½ cup Heavy cream; 1 cup Semi-sweet chocolate chips; Crushed candy canes

Prep Time 30 minutes

Cook Time 40 minutes

Additional Time 20 minutes

Total Time 1 hour 30 minutes

Ingredients

Cake

¾ cup Unsalted butter- room temperature
2 cups Granulated sugar
3 Eggs
1 tsp. Vanilla extract
½ tsp. Peppermint extract
2 tsp. Baking soda
1 tsp. Baking powder
½ tsp. Salt
4 tsp. Instant espresso powder
2/3 cup Cocoa powder
1 cup Buttermilk
2 cups All-purpose flour

Buttercream

2 cups Unsalted butter
½ tsp. Peppermint extract
½ tsp. Vanilla extract
2 Tbsp. Cocoa powder
2 tsp. Instant espresso powder
4½ cup Powdered sugar
½ cup Heavy cream

Espresso Simple Syrup-

2 tsp. Instant espresso powder
¼ cup Granulated sugar
¼ cup Water

Ganache-

½ cup Heavy cream
1 cup Semi-sweet chocolate chips

Extras

Crushed candy canes

Instructions

Cake

Preheat oven to 350 degrees Fahrenheit
Start by beating the butter and sugar together until smooth and creamy.
Add in the eggs and extracts (peppermint and vanilla).
Continue with adding in the baking soda and powder, salt, espresso powder, and cocoa powder.
Mix well and add in buttermilk and half of the flour.
Once well combined, add in the rest of the flour and mix.
Pour batter into five 4in. cake pans, prepared with parchment paper, until 2/3 of the way full.
Bake cakes for 35-45 minutes.
Check cakes with a toothpick to ensure it is fully cooked.
Once done, allow cakes to cool completely before removing from the pan.
When cooled, level out the top of the cake with a serrated knife.
Marking with a knife and ruler, find the middle of the side of the cake and cut horizontally.
Repeat with the rest of the cakes.

Buttercream

Start by beating the butter with the extracts (vanilla and peppermint) until smooth and creamy.
Add in the cocoa and espresso powder, mix until well combined.
Add in powdered sugar and heavy cream little amounts at a time (I recommend ¼ cup powdered sugar and 1 Tbsp. heavy cream at a time.)
Once all of the sugar and heavy cream is incorporated, add buttercream into a piping bag.
Espresso Simple Syrup-
In a small pot, add in the water, sugar, and espresso powder.
Turn on medium heat and allow to boil, stirring constantly.
Once to a rolling boil, take off of heat and transfer to a separate dish (I recommend a glass measuring cup) and allow to cool.

Chocolate Ganache-

In a microwave-safe bowl, add in chocolate chips and heavy cream.
Place into a microwave or a double boiler.
If you use a microwave, heat in 30-second intervals, stirring in between until fully melted.
Assembly-
Using a spoon or a squeeze bottle, drizzle the simple syrup over each cake half.
Taking one cake half, pipe a layer of buttercream on top and sprinkle about a tablespoon of crushed candy cane on top, trying to keep the very edge of buttercream clear of crushed candy canes.
Add a couple of dots of buttercream to the top of the crushed candy canes and place them on the second half of the cake.
Pipe on more buttercream to the top layer of cake and evenly spread out around the entire cake.
Pour the chocolate ganache onto the top of the cake and spread pushing some of the ganache over the edge for dripping effect.
Decorate with buttercream using different tips in piping bags.
Sprinkle crushed candy canes on the top.
Serve and enjoy!

Notes

Instead of the cake pans, you can use a sheet pan. Once baked, cut out 4-inch circles.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 406Total Fat: 24gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 78mgSodium: 180mgCarbohydrates: 47gFiber: 1gSugar: 38gProtein: 3g