Chocolate Chip Mini Bundt Cakes: Soft, Sweet & Simple
Delightful mini bundt cakes with rich chocolate flavor and chocolate chips, perfect for any occasion. These visually appealing treats are easy to make and sure to impress.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 mini bundt cakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 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 cup sour cream
- 1 cup chocolate chips
Instructions
1. Preheat your oven to 350°F (175°C) and grease your mini bundt cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate large bowl, cream the butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually mix in the dry ingredients, alternating with the sour cream until well combined.
6. Fold in the chocolate chips until evenly distributed in the batter.
7. Spoon the batter into the prepared mini bundt cake pan, filling each cavity about 3/4 full.
8. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Notes
Let the cakes cool in the pan for 10 minutes before inverting onto a wire rack.
Dust with powdered sugar or drizzle with chocolate glaze for extra flair.
These mini bundts freeze well—wrap individually and store for up to 1 month.
Find it online: https://cookingwithramsay.com/chocolate-chip-mini-bundt-cakes/