Rich chocolate mini bundt cakes topped with warm brown sugar frosting. Perfect elegant small treats for any gathering.

Scale

1/3 cup granulated sugar (66 grams)

1/3 cup light brown sugar (73 grams)

2/3 cup all-purpose flour (79 grams)

1/3 cup unsweetened cocoa powder (33 grams)

1/2 teaspoon kosher salt

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1 large egg

1 large egg yolk

1/3 cup canola oil

1 teaspoon vanilla extract

1/3 cup hot coffee

2 Tablespoons unsalted butter

1/4 cup brown sugar (55 grams)

2 Tablespoons milk

1/2 cup powdered sugar (60 grams)

1. Preheat oven to 350 degrees and spray bundtlette pan.

2. Whisk eggs, oil, and vanilla.

3. Add dry ingredients and stir until combined.

4. Add hot coffee and mix gently.

5. Divide batter evenly and bake 15 minutes.

6. Cool briefly and transfer to rack.

7. Melt butter, add brown sugar and milk, boil 30 seconds.

8. Stir in powdered sugar and drizzle over cooled cakes.

Use hot water instead of coffee if preferred.

Spray pan thoroughly to prevent sticking.

Frost just before serving for best texture.