Preheat your oven to 325 degrees and grease a mini Bundt pan by spraying it with nonstick spray.

Beat the egg, sour cream and peppermint extract together in a medium bowl.

Mix in the cake mix and instant pudding mix. The batter will be thick, but that's what you want.

Gently fold in the chocolate chips.

To keep from making a mess, place the batter into a piping bag and pour it into the prepared mini bundt pan, filling each only halfway full.

Bake for 25 to 30 minutes, or until a toothpick poked in the center comes out clean.

Allow the mini cake to cool in the pan for about 30 minutes, transfer onto a wire rack to cool completely.

To make your glaze, place chocolate frosting in a microwave safe bowl and microwave for 30 seconds. Stir the frosting to make sure it's consistently warm throughout, then spoon over the cakes.

Garnish the cakes by sprinkling mini chocolate chips and crushed peppermint candy over the top.

Enjoy!