peppermint buttercream chocolate bundt

ingredients

• 1 box Triple Chocolate Cake Mix
• 1 small pkg Instant-

dark chocolate pudding

• 1 c. Sour Cream
• ½ c. Salted Butter, melted
• ½ c. Water
• 4 Eggs
• 1 c. Dark Chocolate Chips
• ½ c. Mini Semi-Sweet Chocolate Chip
• 🎄 Peppermint Buttercream Frosting
• 1 cup salted butter, softened
• ½ tsp vanilla extract
• 1½ tsp peppermint extract
• ¼–½ cup heavy cream
• 6–7 cups powdered sugar
• Red food coloring gel

directions

1. 1 Mix all cake ingredients except the chocolate chips, on low 30 seconds, then medium 2 minutes.
2. 2 Stir in chocolate chips.
3. 3 Pour into greased bundt pan and bake at 350°F for 40-45 min or until toothpick comes out clean.
4. 4 Cool completely before frosting.
5. 5 FROSTING
6. 6 Beat softened butter until smooth and creamy.
7. 7 2 Add vanilla + peppermint extracts and beat again.
8. 8 3 Add powdered sugar and mix on low until fully incorporated.
9. 9 4 Slowly stream in heavy cream with the mixer on low, then turn to high and whip 3–5 minutes until fluffy.
10. 10 5 For peppermint stripes: Use a bamboo skewer to “paint” thin lines of red gel on the inside of your piping bag before filling it. This creates the perfect candy-cane swirl! (Watch my video for the technique.)
11. 11 Optional but delicious:
12. 12 6 Top with crushed candy canes or peppermint bark for extra crunch and holiday sparkle. The frosting is amazing on its own, but toppings take it over the top.✨
13. 13 You can pipe this on cupcakes, cookies, brownies, or your holiday Bundt cake—but I’m telling you… on the Triple Chocolate Bundt, it is pure Christmas magic. 🎄🍫