Mini Chocolate Bundt Cakes

By srumbel

Mini Chocolate Bundt Cakes are perfect for a special celebration or any special occasion. These bundt cakes are a delicious fudge-y cake, topped with a vanilla glaze and a raspberry. Grab a glass of milk cause you’ll be grabbing more than one bundt cake.
from mykitchencraze.com

Ingredients

• Cake:
• 1/4 cup semisweet chocolate chips
• 1/2 cup strong coffee
• 1 cup sugar
• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 large egg
• 1/4 cup butter, melted
• 1/2 cup sour cream
• 1/4 teaspoon vanilla
• Vanilla Glaze:
• 1 1/2 cups powdered sugar
• 1/4 teaspoon vanilla extract
• 2 tablespoons milk
• garnish: raspberries

Details

Preparation time 15mins
Cooking time 40mins

Preparation

Step 1

Heat oven to 300°F. Spray mini bundt pan with non-stick baking spray; set aside.
Place chocolate chips and coffee in bowl and heat in microwave for 30 seconds; stir until smooth. Set aside.
In medium bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder and salt.
Using a stand mixer, beat egg on medium speed until pale yellow, about 1 minute. Add oil and beat for 30 seconds. Add sour cream and vanilla, mixing well.
Gradually pour in melted chocolate mixture and mix until well combined. With your stand mixer on a low setting, add in your dry ingredients. Mix until just combined.
Divide the batter evenly among bundt tins, about ⅓ cup.
Bake for 20 to 25 minutes, or until toothpick comes out clean.
Cool on wire rack for 10 minutes before removing from tin, and cool completely before glazing.
To make the glaze, just add all the ingredients to a small bowl and throughly mix. Sprinkle over cooled bundt cakes.
Garish and enjoy!

Serves: 12 mini bundt cakes