Triple Chocolate Mini Bundt Cakes
Decadent mini bundt cakes featuring rich cocoa flavor, semi-sweet chocolate chips, and a luxurious chocolate glaze. Perfect for parties or a sweet indulgence.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Chocolate Components
- 1/2 cup semi-sweet chocolate chips Plus extra for garnish
Glaze Ingredients
- 1 cup powdered sugar For glaze
- 2 tablespoons milk For glaze
Optional Decorations
- sprinkles For decoration
Instructions
Preheat and Prepare
- Preheat your oven to 350°F (175°C).
- Grease your mini bundt pan with non-stick spray or butter.
Combine Dry Ingredients
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar
- In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add Eggs and Vanilla
- Beat in the eggs, one at a time, followed by the vanilla extract until well combined.
Alternate Dry Ingredients and Buttermilk
- Gradually add the dry mixture to the butter mixture, alternating with the buttermilk. Start and finish with the dry ingredients. Mix until just combined.
Fold in Chocolate Chips
- Gently fold in the semi-sweet chocolate chips to the batter.
Fill the Mini Bundt Pans
- Pour the batter into the prepared mini bundt pan, filling each cavity about 2/3 full.
Bake
- Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean. Allow them to cool in the pan for 5 minutes before transferring to a wire rack.
Prepare the Glaze
- In a bowl, whisk together powdered sugar and milk until smooth. Adjust consistency if necessary with more sugar or milk.
Glaze and Serve
- Drizzle the glaze over the cooled cakes and sprinkle chocolate chips or decorations on top.
Notes
You can customize these cakes with add-ins such as chopped nuts, or swap out chocolate types for different flavors. Store in an airtight container for freshness.