These Mini Chocolate Bundt Cakes will totally satisfy a chocolate cake lover's cravings.
You'll love these tiny cupcake-sized individual cakes. They are super moist and rich and they are a fun way to get your daily dose of rich chocolate cake. They are made with a decadent chocolate cake and are also topped with a rich chocolate ganache.
I baked these in a 12-cavity mini bundt pan that is about the same capacity as a cupcake pan. You can also bake these little cakes in a cupcake pan if you don't have the mini bundt pan, but I love the way these little bundts look.
This recipe makes enough batter to make 24 mini bundts. Feel free to halve the recipe if you only need 12 cakes.
If you like, you can also use the other half of the batter to make one larger bundt cake for later. A bundt pan with a 3-cup capacity would work perfectly. You could also use the larger (but still small-ish) cake for a guest of honor or birthday boy or girl and use the mini cakes for individual servings.
Top these with assorted sprinkles for an even more festive look.
Ingredients in These Mini Bundt Cakelets:
Sugar: A combination of rown sugar and granulated sugar.
Cocoa Powder: Either natural or Dutch process cocoa powder will work in this recipe.
Pantry Ingredients: All purpose flour, baking soda, baking powder, vegetable oil, and salt.
From the Refrigerator: Eggs, butter, and buttermilk.
Brewed Expresso or Strong Black Coffee: To deepen the chocolate flavor.
For the Ganache: Dark chocolate chips and heavy cream.
To Make These Mini Cakes:
In a large bowl, whisk together the white sugar and cocoa powder. Add the flour, baking soda, baking powder, and salt, and whisk. In another bowl, mix the brown sugar, oil, melted butter, eggs, and buttermilk. Pour the wet ingredients into the dry ingredients and mix. Add the coffee and mix thoroughly.
After that, fill the greased cavities of the mini bundt pan about 2/3 full and bake the cakes for about 18 to 25 minutes. Let the cakes cool completely in the pan.
To make the ganache, heat the cream to a simmer and pour it over the chocolate chips. Let the mixture sit for a minute, and then whisk until the chocolate has melted and everything is emulsified. Spoon the ganache over the tops of the cakes. If you like, add the optional sprinkles while the ganache is still wet.
Tip for Success:
To ensure that the mini cakes release from the pan, be sure to generously grease the interior of the cake pan. I like using either Baker's Joy or Bake Kleen ZT spray. They seem to work really well for me.
Make-Ahead and Storage:
Keep these cakes in an airtight container at room temperature for up to two days. You can also keep them in the refrigerator but bring them to room temperature before serving. You can also freeze these cakes, unfrosted for up to two weeks.
Serving Suggestion:
These little cakes are tasty with a scoop of vanilla (or strawberry.. or chocolate) ice cream.
More Fun Mini Desserts You'll Love:
Mini Cheesecakes with Salted Caramel
Spiced Pumpkin and Apple Cakes
Delicious Desserts for Dessert Day:
- Blackberry Cornbread Cobbler from A Kitchen Hoor's Adventures
- Creme Brulee from Art of Natural LIving
- Eggnog Bundt Cake with Sugared Cranberries from Creative Cynchronicity
- Indian Pudding from That Recipe
- Maple Cranberry Squares from Hezzi-D's Recipe Box
- Mini Chocolate Bundt Cakes from Karen's Kitchen Stories
- Old Fashioned Pumpkin Pudding from Jen Around the World
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Mini Chocolate Bundt Cakes
Mini Chocolate Bundt Cakes will satisfy a chocolate cake lover's cravings.
Ingredients
- 2/3 cup granulated sugar
- 3/4 cup cocoa powder
- 2 cups (9 ounces) all purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup packed light brown sugar
- 1/2 cup vegetable oil
- 1/4 cup unsalted butter, melted
- 3 large eggs
- 1 cup buttermilk
- 1/2 cup brewed espresso or strong brewed coffee
- 8 ounces bittersweet chocolate chips
- 1 cup heavy cream
- Optional sprinkles for topping
Instructions
- Heat the oven to 350 degrees F. Grease the cavities of a mini skull cakelet pan and dust with cocoa powder.
- In a large bowl, combine the granulated sugar, cocoa powders and whisk thorougly. Add the flour, baking soda, baking powder, and salt. Whisk thoroughly.
- In another bowl, combine the light brown sugar, oil, butter, eggs, and buttermilk. Pour the wet ingredients into the dry ingredients and thoroughly mix everything together. Add the coffee or expresso and mix again.
- Fill the cavities 2/3 full and bake the cakelets for 18 to 25 minutes, until a toothpick comes out clean. Cool completely in the pan.
- Place the chocolate chips in a heat proof bowl. Heat the heavy cream until simmering and pour it over the chocolate chips. Let sit for one minute, and then whisk until the chocolate and cream are emulsified.
- Drizzle the ganache over the tops of the cakelets with a spoon and add the optional sprinkles. Let the ganache set for about 30 minutes before serving.
Nutrition Facts
Calories
259Fat (grams)
14 gSat. Fat (grams)
8 gCarbs (grams)
31 gFiber (grams)
2 gNet carbs
29 gSugar (grams)
19 gProtein (grams)
4 gCholesterol (grams)
41 mg
Mini Bundts are so fun! I like how you decorated these chocolate ones too!
ReplyDeleteThese are so cute! Guess I need to hunt down my mini bundt pan!
ReplyDelete