When it comes to desserts, we're on team mini.

This recipe makes 6 mini chocolate Bundt cakes swirled with peppermint and drizzled in a yummy candy cane glaze - just the right number of cakes for each member of the family to customize their own! If you're a fan of full-sized desserts, simply double the recipe for a breathtaking cake to slice and serve after your holiday feast.

To make the peppermint swirl

1. Using a whisk or hand mixer, combine all ingredients in a small bowl and set aside.

To make the cake

1. Preheat oven to 325F.
2. Grease the inside of 6 mini Bundt pans and dust with cocoa powder, or do the same with 1 (10-inch) Bundt pan (see note).
3. In a small bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
4. In a medium-sized mixing bowl, beat together butter, granulated sugar, and brown sugar using an electric mixer on medium speed until light and fluffy.
5. Add the eggs one at a time, mixing well on low speed after each addition.
6. Mix in the vanilla.
7. Add in the flour mixture, alternating with the buttermilk in three additions.
8. Add the peppermint swirl batter and stir gently with a spoon or with a hand mixer to swirl. Do not overmix. The two batters should be swirled together but not fully combined.
9. Distribute batter evenly among prepared Bundt pans.
10. Bake for 30 minutes or until a cake tester inserted into the center of the Bundt comes out clean (a 10-inch Bundt will take twice as long to bake, about 60 minutes). Let cool 5 minutes, then remove cakes from pans and place on cooling rack.

To make the glaze

1. In a small bowl, combine all ingredients except candy canes. If glaze is too thin, add extra powdered sugar.
2. Using a spoon or measuring cup with a spout, pour glaze over the top of each Bundt cake.
3. Shake Bundt pans gently to encourage the glaze to drip down the sides of the cake.
4. Top with crushed candy canes.

Nellie's Notes

To make 1 standard 10-inch Bundt cake, simple double the recipe.