Description
Soft and rich Mini Bundt Cakes filled with chocolate chips and topped with a smooth chocolate drizzle. Perfect for elegant small treats and dessert table ideas.
Ingredients
1 ½–2 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup butter (softened)
¾–1 cup brown sugar
2 eggs
1 tsp vanilla extract
⅔ cup sour cream
1 cup mini chocolate chips
1 cup chocolate chips (for topping)
3 tbsp butter (for topping)
Instructions
1. Preheat oven to 350°F (175°C) and grease mini bundt pan well.
2. Mix flour, baking powder, baking soda, and salt in a bowl.
3. Beat butter and sugar until light and fluffy.
4. Add eggs one at a time, then mix in vanilla.
5. Alternate adding dry mixture and sour cream. Mix gently.
6. Fold in mini chocolate chips.
7. Fill each mold about 2/3 full.
8. Bake for about 20 minutes until toothpick comes out clean.
9. Cool for 5–10 minutes, then remove from pan.
10. Melt chocolate chips with butter and drizzle over cooled cakes.
Notes
Do not overmix batter.
Grease pan thoroughly to prevent sticking.
Store in airtight container up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: Mini Bundt Cakes, petite bundt cake, elegant small treats, dessert table ideas