Chocolate Chip Mini Bundt Cakes

These Chocolate Chip Mini Bundt Cakes are the perfect chocolate chip dessert for any celebration! They are not only visually appealing but also incredibly delicious. These mini bundts are great for parties, family gatherings, or even a cozy night in. Each bite is packed with rich chocolate flavor and a moist texture that will leave everyone wanting more. Plus, their cute shape makes them stand out on any dessert table!

Why You’ll Love This Recipe

• Quick to Prepare: These mini bundt cakes can be made in just 20 minutes, making them an ideal choice for last-minute desserts.
• Perfect for Sharing: With six individual servings, they are great for sharing with friends and family during special occasions.
• Customizable Toppings: You can top them with chocolate glaze, sprinkles, or even fresh fruit, allowing you to get creative!
• Rich Flavor: The combination of Ghirardelli semi-sweet chocolate chips and brown sugar gives these cakes an irresistible flavor.
• Kid-Friendly Fun: The mini size makes these cakes perfect for kids to enjoy and even help make!

Tools and Preparation

To make these delightful Chocolate Chip Mini Bundt Cakes, you’ll need some essential tools. Having the right equipment will ensure your baking process goes smoothly.

Essential Tools and Equipment

• Mini fluted tube cake molds
• Mixing bowls
• Hand mixer or stand mixer
• Whisk
• Measuring cups and spoons
• Spatula

Importance of Each Tool

• Mini fluted tube cake molds: These molds give the cakes their charming shape and help with even baking.
• Hand mixer or stand mixer: Using a mixer saves time and ensures that your butter and sugar blend perfectly for a fluffy texture.

Ingredients

These Chocolate Chip Mini Bundt Cakes make the coolest looking chocolate chip desserts for any festivity!

For the Cake

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter (softened)
• 3/4 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2/3 cup sour cream
• 1 12 ounce bag Ghirardelli (R) Semi-Sweet Chocolate Baking Chips, divided

For the Glaze

• 3 tablespoons unsalted butter
• 2 tablespoons Ghirardelli (R) Semi-Sweet Chocolate Mini Baking Chips and/or sprinkles

How to Make Chocolate Chip Mini Bundt Cakes

Step 1: Preheat the Oven

Preheat your oven to 350 degrees F. Spray six 1-cup mini fluted tube cake molds with nonstick cooking spray for baking.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the following ingredients:
* All-purpose flour
* Baking powder
* Baking soda
* Salt

Set this mixture aside.

Step 3: Cream Butter and Sugar

In a large bowl, using a mixer, beat softened butter on medium to high speed for about 30 seconds. Add packed brown sugar and beat until fluffy.

Step 4: Add Eggs and Vanilla

Add in eggs one at a time, beating after each addition. Then stir in vanilla extract until well combined.

Step 5: Combine Flour Mixture with Sour Cream

Gradually beat in the flour mixture alternately with sour cream. Mix on low speed after each addition just until moistened. Finally, fold in one cup of chocolate chips.

Step 6: Fill Molds with Batter

Add the cake mixture to each mold. To make this easier, scoop the batter into a large ziplock bag, snip a hole at one end, and pipe it into the molds evenly.

Step 7: Bake Cakes

Bake for about 20 minutes or until a wooden pick inserted near the centers comes out clean. Remove from the oven and cool in the pan on a wire rack for about five minutes before removing from molds. Let them cool completely.

Step 8: Prepare the Glaze

Melt the remaining baking chips with three tablespoons of butter over low heat in a small saucepan until smooth and glossy.

Step 9: Top Your Cakes

Spoon the melted glaze over cooled cakes or transfer it to a zip-top bag. Seal it and snip one corner of the bag to drizzle glaze over each cake. Finish by sprinkling tops with mini baking chips or colorful sprinkles.

How to Serve Chocolate Chip Mini Bundt Cakes

Serving Chocolate Chip Mini Bundt Cakes can be a delightful experience. These charming little cakes are perfect for any occasion, whether it’s a birthday party or a casual get-together. Here are some creative serving suggestions to enhance your dessert presentation.

Individual Dessert Plates

• Arrange each mini bundt cake on its own decorative plate to highlight its unique shape. Add a dollop of whipped cream and a fresh berry for a pop of color.

Cake Stands

• Display the bundt cakes on a tiered cake stand for an elegant look. This setup is ideal for parties, making it easy for guests to grab a cake.

Dessert Buffets

• Include the mini bundt cakes on a dessert buffet alongside other sweets. Their small size allows guests to sample multiple desserts without feeling guilty.

Coffee Pairing

• Serve the cakes with freshly brewed coffee or espresso. The rich chocolate flavor pairs beautifully with the bitterness of coffee, enhancing the overall taste experience.

Ice Cream Accompaniment

• Pair these mini bundt cakes with a scoop of vanilla or chocolate ice cream. The warm cake and cold ice cream create a delightful contrast that everyone will love.

Festive Toppings

• Get creative with toppings! Drizzle caramel sauce or sprinkle powdered sugar on top for an extra touch of sweetness that adds visual appeal.

How to Perfect Chocolate Chip Mini Bundt Cakes

To achieve the best results with your Chocolate Chip Mini Bundt Cakes, consider these helpful tips that ensure delightful flavors and textures.

• Use room temperature ingredients: Ensure your eggs and butter are at room temperature before mixing. This helps create a smooth batter and contributes to even baking.

• Don’t overmix the batter: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to dense cakes rather than light and fluffy ones.

• Grease molds thoroughly: Make sure to spray your mini bundt molds well with nonstick cooking spray. This prevents sticking and ensures easy removal after baking.

• Check doneness carefully: Use a toothpick to test if the cakes are done. Insert it into the center—if it comes out clean, your mini bundts are ready!

• Cool completely before glazing: Allow the cakes to cool fully before adding glaze. This prevents melting and ensures that your glaze sets nicely on top.

• Experiment with flavors: Don’t hesitate to add nuts or different types of chocolate chips for variety. You can also infuse flavors like orange zest or peppermint extract for unique twists.

Best Side Dishes for Chocolate Chip Mini Bundt Cakes

Pairing side dishes with Chocolate Chip Mini Bundt Cakes can elevate your dessert table even further. Here are some great options that complement these delicious treats perfectly.

1. Fresh Fruit Salad: A refreshing mix of seasonal fruits adds brightness and balances the richness of the cakes.
2. Whipped Cream: Lightly sweetened whipped cream serves as an excellent topping that enhances the chocolate flavor.
3. Chocolate Sauce: A drizzle of warm chocolate sauce can take these mini bundts from great to extraordinary.
4. Coffee or Espresso: A strong cup of coffee brings out the deep flavors in chocolate while providing a lovely contrast.
5. Ice Cream: Vanilla or mint-flavored ice cream pairs wonderfully with warm cakes, creating a delightful dessert experience.
6. Cheese Platter: A selection of mild cheeses can offer a savory counterpoint to sweet cakes, appealing to various palates.
7. Mini Cookies: Serve small cookies alongside for added texture and flavor variety; they make great companions!
8. Nuts Mix: A bowl of mixed nuts provides crunch and complements the soft texture of the bundt cakes beautifully.

Common Mistakes to Avoid

When making Chocolate Chip Mini Bundt Cakes, it’s easy to run into some common pitfalls. Avoiding these mistakes will help you achieve the best results.

• Overmixing the batter: Mixing too much can lead to tough cakes. Mix just until ingredients are combined for a light texture.
• Incorrect oven temperature: Baking at the wrong temperature can cause uneven baking. Always preheat your oven and use an oven thermometer if possible.
• Not greasing molds properly: Cakes can stick to the molds if they aren’t greased well. Use nonstick spray liberally or coat with butter and flour.
• Skipping the cooling step: Removing cakes too soon can lead to breakage. Allow them to cool in the pan for a few minutes before transferring to a wire rack.
• Using expired ingredients: Check the freshness of your baking powder, baking soda, and other ingredients. Expired items can affect how well your cakes rise.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container: Place cooled cakes in a container to keep them fresh.
• Can be refrigerated for up to 5 days: They will stay moist if stored correctly.

Freezing Chocolate Chip Mini Bundt Cakes

• Wrap tightly in plastic wrap: Ensure there’s no air exposure to prevent freezer burn.
• Freeze for up to 3 months: Label with date for reference when you’re ready to enjoy them again.

Reheating Chocolate Chip Mini Bundt Cakes

• Oven: Preheat to 350°F and warm for about 10-15 minutes until heated through.
• Microwave: Warm individual cakes for about 15-20 seconds on high, checking frequently.
• Stovetop: Use a skillet over low heat, covering with a lid for about 5-7 minutes until warmed evenly.

Frequently Asked Questions

Can I make these Chocolate Chip Mini Bundt Cakes gluten-free?

Yes! Substitute all-purpose flour with a gluten-free flour blend designed for baking, ensuring it contains xanthan gum.

How can I customize my Chocolate Chip Mini Bundt Cakes?

Feel free to add nuts, dried fruits, or different types of chocolate chips for variety. Adjust flavors by adding spices like cinnamon or nutmeg!

What size mini bundt cake pans should I use?

Use six 1-cup mini fluted tube cake molds for this recipe. Make sure they are nonstick or well-greased.

Can I make these cakes ahead of time?

Absolutely! These cakes store well in both the fridge and freezer, making them perfect for preparing ahead of an event.

Final Thoughts

These Chocolate Chip Mini Bundt Cakes are not only adorable but also versatile desserts that cater to any occasion. You can easily customize them with different flavors or toppings. Give this recipe a try; it’s sure to impress everyone at your next gathering!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Chocolate Chip Mini Bundt Cakes

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• Author: Jennifer
• Total Time: 40 minutes
• Yield: Makes six servings 1x

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Description

Indulge in the delightful experience of Chocolate Chip Mini Bundt Cakes, the perfect chocolatey treat that adds charm to any occasion. These adorable cakes are not only visually stunning but also bursting with rich chocolate flavor and a moist texture that will have everyone coming back for more. Ideal for parties, family gatherings, or cozy nights in, these mini bundts can be customized with your favorite toppings—from decadent chocolate glaze to vibrant sprinkles or fresh fruit—making them a versatile dessert option. With a quick preparation time of just 20 minutes, you can whip these up in no time and impress your guests with your baking skills. Each cake is an individual delight, making them perfect for sharing and enjoying at any festive gathering.

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Ingredients

Scale 1x2x3x

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter (softened)
• 3/4 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2/3 cup sour cream
• 1 12 ounce bag Ghirardelli (R) Semi-Sweet Chocolate Baking Chips, divided
• 3 tablespoons unsalted butter for the glaze
• 2 tablespoons Ghirardelli (R) Semi-Sweet Chocolate Mini Baking Chips and/or sprinkles

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Instructions

1. Preheat oven to 350°F and grease six mini fluted tube cake molds.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
3. Cream softened butter and brown sugar until fluffy. Add eggs one at a time and stir in vanilla.
4. Gradually mix in flour mixture and sour cream until just combined. Fold in one cup of chocolate chips.
5. Fill molds with batter and bake for about 20 minutes or until a toothpick comes out clean.
6. Cool in the pan briefly before transferring to wire racks to cool completely.
7. Prepare glaze by melting remaining chocolate chips with butter; drizzle over cooled cakes.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 190
• Sugar: 10g
• Sodium: 120mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 35mg