This mint chocolate cake “bakes” in the Instant Pot and is topped with crushed Thin Mint cookies, for a delightful dessert!
You’ll love this Instant Pot mint chocolate cake, dotted with chocolate chips and topped with chocolate glaze and Thin Mint cookies. It’s positively dreamy!
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I have a love-hate relationship with Girl Scout cookie season. I know I don’t need seven boxes of cookies, but how can you say no to those sweet and determined girls?
In case you’re wondering, you don’t say no. You come home with seven boxes of cookies.
The Girl Scout cookie variety Thin Mints is one of our favorites, and they disappear fast. If you’ve never had them, they’re similar to the Keebler Grasshopper cookies.
Because I found myself with several boxes of cookies staring me down, I decided to make a dessert with some of the Thin Mint cookies, and I opted for a mint chocolate cake!
Since I’ve made several Instant Pot cake recipes, I decided to make a mint chocolate bundt cake! Let me assure you, it did not disappoint!
Why You’ll Love this Mint Chocolate Chip Cake
This delicious mint chocolate cake starts with a white cake mix, so it’s super easy and practically foolproof!
I used some green food coloring to give it a lovely hue, and added some chocolate chips to the minty batter–so there are chocolate surprises in each bite!
It’s topped with a chocolate glaze and chopped Thin Mint cookies, which really takes it up a notch!
This mint chocolate cake is perfect for any time of year, but I think its pretty color makes it ideal for St. Patrick’s Day!
More Instant Pot Cake Recipes You’ll Love:
- Instant Pot Red Velvet Cake
- Instant Pot Chocolate Bundt Cake
- Instant Pot Rainbow Bundt Cake
- Instant Pot Mint Chocolate Lava Cakes
- Instant Pot Pumpkin Spice Bundt Cake
- Instant Pot Lemon Poppy Seed Bundt Cake
- Instant Pot Peanut Butter Chocolate Bundt Cake
- Instant Pot Carrot Cake
How to Make Mint Chocolate Cake in the Instant Pot
Making a bundt cake in the Instant Pot is actually really simple, so you can enjoy this delicious dessert without a lot of effort!
Ingredients You’ll Need for the Cake:
- 1 3/4 cups white cake mix
- 1/4 cup vegetable oil
- 1/4 cup water
- 2 eggs
- 1 tsp peppermint extract
- 1/2 cup chocolate chips, dusted with 1 tsp flour
Ingredients You’ll Need for the Topping:
- 1/2 cup chocolate chips (I used milk chocolate, but semisweet would be fine!)
- 1/2 cup heavy cream
- 1/2 cup confectioner’s sugar, sifted
- 5 chocolate mint cookies (such as Thin Mints or Grasshoppers), chopped
How to Make It:
(Full printable recipe is available below)
Prep the Pan. First, grease a 6-cup bundt pan that fits in your Instant Pot with cooking spray. Pour 1 1/2 cups of water into the insert pot of your Instant Pot and put the trivet in place.
Mix the Batter. Next, you’ll beat together the cake mix, oil, water, eggs, and peppermint extract. Dust the chocolate chips with a teaspoon of flour, then fold the chocolate chips into the batter. Pour the batter into the prepared pan.
Pressure Cook. Cover the bundt pan tightly with foil, then use a foil sling or silicone sling to lower the pan onto the trivet. Cook at high pressure for 26 minutes. Allow a 10 minute natural release followed by a quick release. Remove the cake, invert onto a plate, and allow to cool completely.
Prepare the Topping. Place the chocolate chips in a bowl. Heat the heavy cream in the microwave for about 45 seconds, or until it is hot but not boiling. Pour the cream over the chocolate chips and let it sit for a couple of minutes, then whisk together.
Whisk in the sifted confectioner’s sugar. If it’s still thin, allow the glaze to cool more before drizzling over the cake. Top with the crushed cookies and enjoy!
Notes and Adaptations:
- I used chocolate mint cookies, but you can also use Oreos for the topping, or even just more chocolate chips.
- Food coloring is optional, but does give it some nice color.
- I used an aluminum bundt pan. If you are using a dark nonstick bundt pan, you will likely need to increase the cook time by a few minutes.
Recommended Equipment:
- Bundt Pan that fits in the Instant Pot
- Trivet (I use the one that came with the Instant Pot)
- Silicone sling or foil sling
Instant Pot Mint Chocolate Cake
This mint chocolate cake is a delicious and lovely bundt cake that "bakes" in the Instant Pot!
Ingredients
- For the Cake:
- 1 3/4 cups white cake mix
- 1/4 cup vegetable oil
- 1/4 cup water
- 2 eggs
- 1 tsp peppermint extract
- 1/2 cup chocolate chips, dusted with 1 tsp flour
- For the Topping:
- 1/2 cup chocolate chips (I used milk chocolate, but semisweet would be fine!)
- 1/2 cup heavy cream
- 1/2 cup confectioner's sugar, sifted
- 5 chocolate mint cookies (such as Thin Mints or Grasshoppers), chopped
Instructions
- Grease a 6-cup bundt pan (that fits in your Instant Pot) with cooking spray. Add 1 1/2 cups water to the insert pot of your Instant Pot and set the trivet in place.
- In the bowl of a stand mixer (or in a mixing bowl with an electric mixer), combine cake mix, oil, water, eggs, and pepperming extract. Beat on low speed for 30 seconds, then increase to medium-high speed for two minutes.
- Fold in chocolate chips that have been dusted with flour. Pour batter into prepared pan.
- Cover pan tightly with foil. Use a sling to lower the pan onto the trivet in the insert pot.
- Close the lid and set the vent to the sealed position. Select a cook time of 26 minutes at high pressure.
- Once cook time is complete, allow a 10 minute natural release of pressure, followed by a quick release of remaining pressure.
- After the pressure has released and the valve has dropped, carefully open the lid. Use the sling to remove the pan. Remove foil from pan.
- Allow cake to cool in the pan for a few minutes before inverting onto a serving plate. Let cake cool completely before topping with glaze. While cake cools, prepare glaze.
- In a small mixing bowl, place chocolate chips for preparing glaze. In a microwave safe container, heat heavy cream in the microwave for about 45 seconds. You want it to be hot, but not boiling. Pour hot cream over the chocolate chips. Let sit for 2-3 minutes, then whisk together until combined and smooth.
- Add sifted confectioner's sugar to the chocolate mixture gradually, whisking to combine. If the glaze is too runny at this point, allow it to thicken as it cools. Once it is to your desired consistency, spoon it over the cooled cake. Top with crushed cookies.
Notes
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 380Total Fat: 22gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 52mgSodium: 161mgCarbohydrates: 43gFiber: 1gSugar: 32gProtein: 5g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
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