Chocolate Peppermint Mini Bundt Cakes

For The Cake:

 * 1 cup granulated sugar
 * 1 cup all-purpose flour
 * 1/3 cup Hershey's Unsweetened Cocoa Powder
 * 1 teaspoon baking soda
 * 1/2 teaspoon baking powder
 * 1/2 teaspoon kosher salt
 * 1 large egg
 * 1/2 cup buttermilk
 * 1/2 cup strong black coffee
 * 1/4 cup vegetable oil
 * 1/2 teaspoon pure peppermint extract

For The Ganache:

 * 1 cup Hershey's Baking Chips
 * 6 tablespoons heavy whipping cream
 * 1/4 teaspoon pure peppermint extract
 * crushed candy canes

Directions:

 * 1) Heat oven to 350°F. Spray the wells of a mini Bundt pan with nonstick cooking spray with flour. This type of baking spray will ensure that your mini Bundt cakes release from the pan with ease.
 * 2) In a large bowl, whisk together the sugar, flour, HERSHEY’S Natural Unsweetened Cocoa, baking soda, baking powder and salt.
 * 3) Add eggs, buttermilk, coffee, oil and peppermint extract. Beat with an electric mixer on medium speed for about two minutes; the batter will be thin.
 * 4) Pour batter evenly into prepared mini Bundt cake wells; filling each well about 3/4 of the way full.
 * 5) Bake in preheated oven for 16-20 minutes, or until wooden toothpick inserted in center comes out clean.
 * 6) Cool 5 minutes; remove from pans to wire racks. Cool completely.
 * 7) To Make the Ganache: Place HERSHEY’S SPECIAL DARK Baking Chips in a heatproof bowl. In a microwave-safe bowl, heat the heavy cream until it simmers. Do not allow the mixture to boil, or you could potentially have a mess on your hands.
 * 8) Pour the hot cream over the chocolate chips and allow it to sit for about 2 minutes. Whisk the cream and chocolate chips until a silky, smooth chocolate ganache comes together. Stir in the peppermint extract.
 * 9) Drizzle ganache over the mini Bundt cakes and top with crushed candy canes.