Description
These Mini Chocolate Bundt Cakes are rich, moist, and perfectly sized for individual servings. Made with dark rum, cocoa powder, and studded with milk chocolate chips, they offer a delightful chocolate flavor with a hint of sophistication. Topped with a smooth cocoa glaze and optional candied orange slices, these cakes make an elegant treat for any occasion.
Ingredients
Scale
Mini Bundt Cakes:
- 1/2 cup butter, melted + extra to grease pan
- 1/2 cup cocoa powder
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- Pinch of salt
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1/4 cup sour cream
- 1/4 cup dark rum
- 1/3 cup milk chocolate chips
Glaze:
- 1 cup powdered sugar
- 3 tablespoons cocoa powder
- 1 teaspoon pure vanilla extract
- 1/4 cup milk
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) and position the rack in the middle of the oven to ensure even baking.
- Prepare Butter and Pan: Melt the butter and allow it to cool slightly while you prepare the other ingredients. Grease the mini bundt pan thoroughly with extra butter to prevent sticking.
- Mix Dry Ingredients: In a mixing bowl, combine cocoa powder, granulated sugar, flour, baking soda, and a pinch of salt. Stir well to evenly distribute the ingredients.
- Add Wet Ingredients: To the dry mix, add the cooled melted butter, egg, vanilla extract, sour cream, and dark rum. Use a hand mixer to blend everything until just combined.
- Incorporate Chocolate Chips: Gently fold in the milk chocolate chips ensuring they are evenly distributed throughout the batter.
- Fill Bundt Pan: Spoon the batter into the greased mini bundt pan, filling each cavity evenly but not overfilling to allow rising space.
- Bake: Place the pan in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Make Glaze: While the cakes bake, whisk together powdered sugar, cocoa powder, vanilla extract, and milk until smooth to create the glaze.
- Cool Cakes: Remove the cakes from the oven and let them cool in the pan for at least 20 minutes before transferring to a cooling rack to cool completely.
- Glaze and Garnish: Once completely cool, drizzle the cocoa glaze over the mini bundt cakes and optionally decorate with candied orange slices.
- Store: Keep the cakes in an airtight container at room temperature for up to 3 days to maintain freshness.
Notes
- Ensure the melted butter is not hot when added to the batter to prevent scrambling the egg.
- Use dark rum for deeper flavor; if unavailable, substitute with an equal amount of milk or coffee.
- Chocolate chips can be substituted with chopped nuts or dried fruit for variety.
- Allow cakes to cool fully before glazing to prevent the glaze from melting and sliding off.
- These mini bundt cakes can be frozen unglazed for up to 1 month; thaw completely before glazing.
