Triple Chocolate Mini Bundt Cakes

why make this recipe

Triple Chocolate Mini Bundt Cakes are a delightful treat for chocolate lovers. These little cakes pack a rich chocolate punch with every bite, making them perfect for celebrations or just a cozy evening at home. They are easy to make and are sure to impress family and friends with their fancy appearance and delicious taste.

how to make Triple Chocolate Mini Bundt Cakes

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
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1/2 cup chocolate chips

For the chocolate glaze:

• 1/2 cup chocolate chips
• 2 tablespoons butter

Directions

1. Preheat your oven to 350°F (175°C) and grease a mini bundt pan.
2. In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, cream the butter and sugar together until light and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Gradually mix in the dry ingredients and buttermilk until just combined.
6. Fold in the chocolate chips.
7. Pour the batter into the mini bundt pan, filling each mold about 3/4 full.
8. Bake for 15-18 minutes or until a toothpick comes out clean.
9. Allow to cool in the pan for 5 minutes before transferring to a wire rack.
10. For the chocolate glaze, melt chocolate chips and butter together until smooth.
11. Drizzle the glaze over the cooled cakes before serving.

how to serve Triple Chocolate Mini Bundt Cakes

These mini bundt cakes are perfect served warm or at room temperature. You can enjoy them on their own or with a scoop of vanilla ice cream. For extra flair, sprinkle some cocoa powder or powdered sugar on top before serving.

how to store Triple Chocolate Mini Bundt Cakes

You can store these mini bundt cakes in an airtight container at room temperature for up to three days. If you want them to last longer, you can keep them in the refrigerator for up to a week. For extended storage, these cakes freeze well for up to three months. Just wrap them tightly in plastic wrap before freezing.

tips to make Triple Chocolate Mini Bundt Cakes

• Make sure your butter is at room temperature for easy creaming.
• Don’t overmix the batter to keep the cakes light and fluffy.
• Feel free to add some chopped nuts or different types of chocolate chips for extra texture.

variation

For a different flavor twist, you can swap out the chocolate chips for white chocolate chips or add some orange zest for a citrus kick. You can also top them with a sprinkle of sea salt for a sweet and salty combination.

FAQs

Can I use milk instead of buttermilk?
Yes, you can use regular milk. For a little tang, add a teaspoon of vinegar or lemon juice to the milk and let it sit for a few minutes before using.

What if I don’t have a mini bundt pan?
You can use a standard muffin tin instead. Just reduce the baking time to around 12-15 minutes.

Can I make these cakes ahead of time?
Yes, you can make the cakes a day in advance. Just store them in an airtight container until you are ready to serve. Drizzle the glaze right before serving for the best look.

Triple Chocolate Mini Bundt Cakes

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• Author: kaoucheegmail-com
• Total Time: 33 minutes
• Yield: 12 mini bundt cakes 1x
• Diet: Vegetarian

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Description

These delightful mini bundt cakes are a rich chocolate treat, perfect for chocolate lovers and suitable for celebrations or cozy evenings.

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Ingredients

Scale 1x2x3x

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1/2 cup chocolate chips
• For the chocolate glaze:
• 1/2 cup chocolate chips
• 2 tablespoons butter

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Instructions

1. Preheat your oven to 350°F (175°C) and grease a mini bundt pan.
2. In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, cream the butter and sugar together until light and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Gradually mix in the dry ingredients and buttermilk until just combined.
6. Fold in the chocolate chips.
7. Pour the batter into the mini bundt pan, filling each mold about 3/4 full.
8. Bake for 15-18 minutes or until a toothpick comes out clean.
9. Allow to cool in the pan for 5 minutes before transferring to a wire rack.
10. For the chocolate glaze, melt chocolate chips and butter together until smooth.
11. Drizzle the glaze over the cooled cakes before serving.

Notes

These cakes can be stored in an airtight container for up to three days at room temperature or up to a week in the refrigerator. They freeze well for up to three months.

• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cake
• Calories: 250
• Sugar: 18g
• Sodium: 160mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 33g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 40mg

Keywords: chocolate, mini bundt cakes, dessert, baking, treat