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Chocolate Mint Mini-Cakes

Chocolate Mint Mini-Cakes

Recipe shared by:Duncan Hines

Make these perfectly size cakes for any time of the year!

  • Hands-on Time: 35 Minutes
  • Total Time: 60 Minutes
  • Servings: 36 Mini-Makes
  • Difficulty: INTERMEDIATE


  • 1 package Duncan Hines® Signature French Vanilla Cake Mix
  • Water, oil and eggs called for on cake mix package
  • 1 container Duncan Hines® Creamy Chocolate Mint Frosting
  • ¼ cup shredded sweet coconut, chopped
  • ¼ cup sliced almonds

Baking Instructions

  • Preheat oven to 350°F. Grease and flour 9 x 13-inch cake pan.
  • Combine cake mix, water, oil and eggs in large bowl.
  • Beat with an electric mixer at medium speed for 2 minutes. Pour into prepared pan.
  • Bake 25 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack.
  • Cut cake into 22 circles using a 2-inch round cookie cutter. Place on baking sheet and freeze for 1 hour.
  • Place frosting in microwave-safe container and microwave on high 10 seconds to soften slightly.
  • Spread frosting on side of cakes and roll in coconut. Spread frosting on top of cake and garnish with almonds.

Tips & Inspirations

For a simple dulce de leche, submerge an unopened can of sweetened condensed milk in boiling water, simmer for 3 hours (less, if you want it a thinner consistency) and cool.

Pour 2-3 cups of sugar into a sealable container. Combine with the zest of one lemon, shake well and store. Lemon infused sugar can be used immediately or kept for months, just like regular sugar.

Keep brown sugar soft by adding a couple of marshmallows to the bag.

To make crystallized honey liquid again make it liquid again, place the honey jar in a container that allows water to move around it freely. Run under a hot water tap (shaking occasionally) until the crystals have melted.

Use an egg slicer to quickly slice strawberries. Freshly sliced strawberries are the perfect topping to Angel Food cake!

Reuse jelly, pickle or mason jars to keep your cupcake liners and icing tips clean and collected.

Variety is the spice of life, so try different toppings on your cakes. We used spice cake with dulce de leche, fig preserves, powdered sugar, marmalade and ginger preserve, apricot jelly and honey.

Clean caramel from a pot by filling it with water and letting it simmer on the stove—the warm water will wash it away.

Whenever grating chocolate on a cheese grater always hold the chocolate cube with the palm of your hand not your fingertips. This method will protect your finger tips from getting nicked.

By cooking in sheets the layers you can create simple and professional result. Eating a cake prepared in this way provides a moist multi layered experience allowing for many opportunities for creative flavor changes.
Try making a cake with two or three compatible layers for greater variety.

For additional texture, fold in 1/2 cup chopped walnuts to prepared cake batter before pouring into pan.

Use a non-flexible thin knife when cutting cake around curved stencils for a professional look.

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