Chocolate Chip Mini Bundt Cakes

Mini chocolate bundt cakes make for an entertaining dessert.

This recipe contains baking spray, flour (all-purpose), baking powder, baking soda, salt, unsalted butter, unsalted butter, brown sugar, eggs, vanilla extract, sour cream, chocolate (semi-sweet, chips), chocolate (semi-sweet, chips)

12 Servings

Prep time: 10 min

Cook time: 20 min

Ingredients:

• baking spray
• 1 1/2 cup(s) all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/2 cup(s) unsalted butter, softened
• 3 tbsp. unsalted butter, softened
• 3/4 cup(s) brown sugar, packed
• 2 eggs
• 1 tsp. vanilla extract
• 2/3 cup(s) sour cream
• 1 pkg(s) 12oz. semi-sweet chocolate baking chips, divided
• 2 tbsp. semi-sweet chocolate mini baking chips

Instructions:

• 1. Preheat oven to 350°F. Coat six 1-cup mini fluted tube cake molds with nonstick cooking spray for baking.
• 2. In a medium bowl, combine flour, baking powder, baking soda, and salt; set aside.
• 3. In a large bowl, beat 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and beat until fluffy. Beat in eggs, one at a time. Beat in vanilla. Beat in flour mixture alternately with sour cream, beating on low after each addition just until moistened. Fold in 1 cup chocolate chips. Divide into prepared molds.
• 4. Bake for 20 minutes or until a wooden pick inserted near the centers comes out clean. Remove and cool in a pan on a wire rack for 5 minutes. Remove from molds. Cool completely.
• 5. In a small saucepan over low heat, melt the remaining baking chips with 3 tablespoons butter until smooth and glossy. Cool slightly and spoon over cooled cakes. Sprinkle with mini baking chips.
• 6. Tip: If you don't have mini Bundt molds, coat fifteen 2 1/2-inch muffin cups with nonstick cooking spray. Fill each cup two-thirds full. Bake 13 to 15 minutes or until a toothpick inserted near the centers comes out clean. Cool 2 minutes in cups; remove and cool completely. Glaze as above.  Test Kitchen Tip: For easy glazing, transfer cooled glaze mixture to a zip-top bag. Seal and snip one corner of the bag. Glaze as above.