Mint Chocolate Fudge Tea Cakes
I loved how these Mint Chocolate Fudge Tea Cakes turned out. I started with one of my favorite Cream Cheese Pound Cake recipes and then added Mint Fudge Flavored baking chips (think: Andes Mint Chips) to the batter. Then I iced the miniature Bundt cakes with a luscious chocolate frosting. The nice thing about the Mint Fudge Flavored Baking Chips (which I get at Walmart) is the mint flavoring doesn’t overpower the dessert. It’s just enough to set it off without being too much.
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If you follow my blog at all, you know I baked about 1,200 Tea Cakes and other miniature treats for the holidays in 2022. Those included Red Velvet, Pina Colada, Starbucks Copycat Lemon, Strawberry, Apricot, Cranberry Orange, Pumpkin Cranberry, Pumpkin Toffee, Chocolate Chip Cheesecake, Cherry Cheesecake, Gingerbread, Almond Poppyseed and Chocolate Butter Pecan. All of them were drool-worthy. We are still sampling some of the extras that we froze in November. Yum.
Mint Chocolate Fudge Tea Cakes were really sensational. If you’re a chocolate addict, these are killer good. They are delectable enough for any kind of company, holiday party or special occasion. If you enjoy chocolate with a breath of mint, this dessert will be one you’ll be asking for frequently!
Mint Chocolate Fudge Tea Cakes are an absolute delight!
These chocolaty miniature Bundt cakes are amazing.
If you enjoy chocolate and mint together, this dessert can’t be passed up!
You’ll be swooning over every bite.
Here’s what I did.
I used these ingredients for the Tea Cakes.
Soften cream cheese and butter. (I left it out oh the counter over night).
Cream ingredients with an electric mixer.
Add sugar, eggs, and vanilla extract.
Cream ingredients again with an electric mixer until smooth.
Add Cake Flour, Cheesecake Pudding Mix and mint fudge-flavored baking chips.
Stir ingredients well to combine.
Grease and flour two 20-tin miniature Bundt pans. Spoon cake batter into tins about two-thirds full.
Bake at 350 degrees for about 20 minutes, or until a toothpick inserted in center comes out clean. If baking more than one rack of Bundt pans at a time, rotate the Bundt pans on oven shelf racks after ten minutes of baking time to ensure even baking. Cool cakes completely before transferring to a wire rack.
I used these ingredients for the icing, plus water.
Place powdered sugar and cocoa in a mixing bowl. Add vanilla extract and water.
Whisk until ingredients are incorporated and smooth. Use only enough water to make a thick icing. Don’t add so much that it’s thin and runny.
Drizzle icing over top of individual Tea Cakes. Or you can put icing in a zip lock bag without the bottom. Snip off a corner and pipe icing over top of individual Tea Cakes.
Eat and enjoy!
Mint Chocolate Fudge Tea Cakes will cure any sweet tooth craving.
This is a great dessert for holidays, special occasions–even birthdays!
Each Tea Cake is flavored with mint fudge flavored baking chips. They are so, so good.
Here’s the recipe.
MINT CHOCOLATE FUDGE TEA CAKES
(My own concoction)
Mint Chocolate Fudge Tea Cakes
Equipment
- 2 20-tin miniature Bundt pans
- 2 large mixing bowls
- 1 electric mixer
- 1 whisk
- 1 wooden spoon
- measuring cups
- measuring spoons
- 2 wire cooling racks
- 1 zip lock bag WITHOUT the "stand and fill" bottom
Ingredients
TEA CAKES:
- 8 oz. pkg. cream cheese softened
- 1 1/2 cups salted butter softened (3 sticks)
- 3 cups cake flour
- 3.9 oz. pkg. cheesecake pudding mix
- 3 cups granulated sugar
- 6 large eggs
- 1 1/2 tsp. vanilla extract
- 20 oz. pkgs. mint chocolate flavored baking chips (two 10-ounce packages)
CHOCOLATE ICING:
- 2 cups powdered sugar
- 1/4 cup cocoa
- 2 tsp. vanilla extract
- 2 to 3 tbsp. water
Instructions
TEA CAKES:
- Cream butter and cream cheese in a large mixing bowl with an electric mixer.
- Add granulated sugar, eggs and vanilla.
- Stir in cake flour, cheesecake pudding mix and mint fudge flavored baking chips.
- Beat well.
- Grease and flour two 20-tin miniature Bundt pans.
- Spoon cake batter into each tin about two-thirds full.
- Bake about 20 minutes at 350°.
- To test for doneness, insert toothpick in center.
- Cool completely before removing tea cakes from pan.
- Frost with Chocolate Frosting.
CHOCOLATE ICING:
- Whisk ingredients with a whisk.
- Add only as much water as needed to get ingredients to spreading consistency.
- Drizzle Chocolate Icing over cooled cakes.
- Allow icing to set about 15-30 minutes before covering with plastic wrap.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
Mint Chocolate Fudge Tea Cakes are addictive! You’re going to want more than one, or two,……or three!
This is also a terrific dessert to take to potlucks or holiday parties.
You’ll be bringing an empty plate home if you serve these Tea Cakes to family and friends.
Prepare to battle all your family for the last one of these jewels!
You may also enjoy these delicious recipes!
Chocolate Chip Cheesecake Tea Cakes
Chocolate Butter Pecan Tea Cakes
