Preheat the oven to 350 degrees. Spray mini bundt pan with baking spray.

In a medium bowl, whisk together the dry cake mix and dry pudding mix with the sugar.

In the bowl of a stand mixer, add the eggs, water, applesauce, sour cream vanilla and peppermint and beat on medium speed until combined. Add in the dry ingredients and mix until combined.

Fill each cavity of the mini bundt pan halfway full.

Bake for 17-19 minutes or until the cake springs back gently when touched.

Remove from the oven and allow to cool in the pan for 5 minutes, then gently run a knife around each of the cavities and extract the cake, placing it on a wire cooling rack to cool completely.

Meanwhile, prepare the ganache by pouring the heavy cream into a medium saucepan and heating over medium-high heat until it begins to simmer. Remove from the heat immediately.

Pour chocolate chips in a glass bowl. Pour the heated heavy cream on top and cover with a lid for 5 minutes. Remove the lid and use a whisk to gently stir the mixture together, working from the outside in, stirring until all of the chips are melted and the mixture is smooth.

Once cakes have cooled enough to handle, dip each cake in the ganache mixture and return to the cooling rack. After a few hours the ganache will have thickened up to a frosting like consistency. Stir it, and dip the tops of the cake in the mixture again.

Sprinkle the crushed candy canes on top and serve.