Chocolate Chip Mini Bundt Cakes
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These adorable and luscious Chocolate Chip Mini Bundt Cakes make the coolest looking chocolate chip desserts for any festivity! We love celebrating the New Year and all celebratory occasions with these tempting mini bundt cakes!
We’re loving bundts! Especially these Vanilla White Bundt Cakes, these Mini Decadent Chocolate Bundt Cakes, these Orange Cream Glazed Pound Cakes and this seasonal Pumpkin Bundt Cake! Lemon Blueberry Bundt Cake too! And our newest obsession? This Caramel Apple Bundt Cake AND Mini Lemon Bundt Cakes!
Reasons to Make Chocolate Chip Mini Bundt Cakes
- First of all, isn’t it obvious?? They are super adorable!!
- You get your own mini bundt cake or 6 mini bundt cakes in total.
- Pssst…Make sure you should at least get one mini cake to yourself. 🙂 That’s just the rule.
- Those mini chips get us every time. They tempt us so.
- These delights have lots of mini chocolate chips suspended in delicious butter cake.
- They are topped with chocolate glaze, because, of course, we could always use more chocolate love. But, you can sub a lovely dusting of powdered sugar or drizzle a simple lovely cream glaze as well.
- (Or, nothing at all works too.) Your call, but we LOVE the sprinkles!
- The perfect dessert when entertaining for a dinner party, parties in general and when you’re looking for mini desserts. 🙂 These will get everyone’s attention!
- For my cake bundt molds, I used this Nordic Ware Platinum Collection Anniversary Bundtlette Pan. The mini chocolate chip bundt cakes came out easily out of the molds and looked beautiful.
Ah, chocolate chip mini bundt cakes! Is there anything better? Moist, fluffy, and packed with flavor, these little treats make the perfect afternoon pick-me-up, a delightful dessert for any celebration, or an irresistible snack for kids and adults alike.
Now you can make your own gourmet Chocolate Chip Mini Bundt Cakes with Ghirardelli Chocolate. Making chocolate chip mini bundt cakes from scratch is an easy and enjoyable baking endeavor, and one you’ll be glad you tried.
This recipe is simple yet will make an unforgettable dessert your family and friends will adore! So grab your cake batter ingredients, preheat your oven, and let’s get baking!
Ingredients You Need for Mini Chocolate Chip Bundt Cakes
Chocolate Chip Bundt Cake Recipe
- all-purpose flour
- baking powder
- baking soda
- salt
- butter
- brown sugar
- eggs
- vanilla extract
- sour cream
- Ghirardelli Semi-Sweet Chocolate Baking Mini Chocolate Chips
How to Make Mini Chocolate Chip Cakes
- Preheat oven to 350 degrees F. Spray six 1-cup mini fluted tube cake bundt pan molds with nonstick cooking spray for baking.
- Whisk together the flour, baking powder, baking soda, and salt in a bowl and set aside.
- In a large bowl, using an electric mixer, beat softened butter on medium to high speed for 30 seconds. Add sugar and beat until fluffy.
- Add in eggs, one at a time, beating after each addition. Add 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.
- Add the cake mixture to each mold. To make this easy, you can scoop the batter into a large ziplock bag and snip a hole on the end and pipe it into the molds equally.
- 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.
- Melt the remaining baking chips with 3 tablespoons butter until smooth and glossy in a small saucepan over low heat.
- Spoon over cooled cakes or transfer cooled glaze mixture to a zip-top bag. Seal and snip one corner of the bag. Sprinkle tops with mini baking chips or sprinkles.
Tips: It’s always best to use room temperature ingredients to get the best results when baking! This includes eggs, sour cream and butter.
These homemade mini bundt cakes recipe lives up to its hype. They are easy to make and offer a delicious combination of flavors and textures with a hint of chocolate or as much chocolate as you want!
These bite-sized treats are full of flavor and texture, plus they’re the perfect size for those with a sweet tooth. Whether you’re baking them for a special occasion or just as a treat for yourself or loved ones, these cakes will never disappoint. Plus, there are endless ways to customize them with various ingredients, mix-ins, and toppings.
Happy New Year or Whatever holiday you’re celebrating!! Let’s devour some yummy mini chocolate chip bundt cakes!
More Chocolate Chip Dessert Recipe Ideas!
- 20 Chocolate Chip Heaven Desserts That Rock!
- Sheet Pan Perfect Chocolate Chip Cookie Bars
- Dark Chocolate Chip Oatmeal Cookies
- 25 Rockin’ Chocolate Chip Cookie Recipes (that are Freaking Awesome).
- Home-made Chocolate Chip Pudding Cookies
- Perfect Chocolate Chip Cookies
You may love these Homemade Chocolate Peanut Butter Eggs, these Easy Melted Snowman Cookies and these No Bake Cookie Dough Cups too!
Chocolate Chip Mini Bundt Cakes
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup packed brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ⅔ cup sour cream
- 1 12 ounce bag Ghirardelli (R) Semi-Sweet Chocolate Baking Chips, divided
- 3 tablespoons unsalted butter
- 2 tablespoons Ghirardelli R Semi-Sweet Chocolate Mini Baking Chips and/or sprinkles
Instructions
- Preheat oven to 350 degrees F. Spray six 1-cup mini fluted tube cake molds with nonstick cooking spray for baking.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt and set aside.
- In a large bowl, using a mixer, beat softened butter on medium to high speed for 30 seconds. Add sugar and beat until fluffy.
- Add in eggs, one at a time, beating after each addition. Add 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.
- Add the cake mixture to each mold. To make this easy, you can scoop the batter into a large ziplock bag and snip a hole on the end and pipe it into the molds equally.
- 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.
- Melt the remaining baking chips with 3 tablespoons butter until smooth and glossy in a small saucepan over low heat.
- Spoon over cooled cakes or transfer cooled glaze mixture to a zip-top bag. Seal and snip one corner of the bag. Sprinkle tops with mini baking chips or sprinkles.
Notes
Recipe from Ghirardelli
Oh darn Erin! I love using Baker’s Joy, it works wonders so you get the grease and flour all come out in a spray. I use it for all my cakes, because like you, I’ve had that issue too! I’m so glad you enjoyed the bundt cakes though! Thank you for sharing your experience! 🙂
Unfortunately mine stuck to the pan. I believe it was user error. I used crisco instead of spray and may not have greased the bottom.
However, the taste was wonderful, and the cake was light. I’ll try it again because this recipe is worth it.
No, sorry Christina! I wish I could!
Hi,
I know this is a random question but could you possibly tell me the net weight of your mini chocolate chip Bundt cakes?
I would really appreciate it. Thank you!
Each of the 6 cavities is 3-1/2″ dia. x 2″ deep, which is larger than your average jumbo cupcake, 2 1/4″ x 1 1/2″. Hope this helps?
Hi Krista! Each of the 6 cavities is 3-1/2″ dia. x 2″ deep, which is larger than your average jumbo cupcake, 2 1/4″ x 1 1/2″. There’s more information here about the pan I used.https://www.amazon.com/Nordic-Ware-Collection-Anniversary-Bundtlette/dp/B004RB4SII/ref=as_li_bk_tl/?tag=wwwthebakingc-20&linkId=17556d8ecc1182416a42c5d8011fb558&linkCode=ktl
Hope this helps! Thank you and Happy Baking!
Hi! This recipe looks amazing. I’m about to attempt it, so I hope you get this! My pan has 12 mini Bundt forms so I’m wondering if mine are smaller or if I should double the recipe. Can you tell me the volume of one of your molds? Thank you!
Awesome Naomi! I’m so happy to hear you love this recipe. Thank you so much!! xo
Once my family tried this recipe once, we have done it more than five times.This could be a dessert,breakfast,snack, and more!! Just don’t add the icing if eating it in the morning.(You can if you want)
if you want you can put a little more batter in the pan to make 5 and when they rise after you can cut it off to make donuts
Hi Patti! If you have 2 mini bundt pans that would be ok or 2 muffin pans. Not sure how the batter would fare if you had to wait to bake a second batch.
If I double the recipe is there anything I need to do?
Yes you can use Greek yogurt or buttermilk if you wish Darla.
Can you substitute anything else for the sour cream?
Merry Christmas to you Sue! Thank you so much for making them and so happy they were a hit! xo
Merry Christmas. Just made these. They are wonderful
Yes you could freeze them. Probably better frosted afterwards. Hope you enjoy!
Can theses be frozen ?
Woujd you frost them before freezing ?
Hi Amy! This recipe is directly from Ghirardelli. Did you measure your flour correctly? Using the scoop and level method? How To Measure Flour -Use a spoon to fluff up the flour within the container. Use a spoon to scoop the flour into the measuring cup. Use a knife or other straight edged utensil to level the flour across the measuring cup. Hope that helps?
Followed the recipe and they came out very dry
Any advice!!
Hi Maria! I think you could, this recipe makes 6 mini bundt cakes and a small bundt pan holds 6 cups so it may be close. Just don’t overfill, it should raise up while baking and you will have to bake longer. Bake for 35-40 minutes or until toothpick inserted into center of cake comes out clean. Remove from oven and let cool for 10 minutes before inverting onto a cooling rack. Hope you enjoy! xo
Hi I have a small bundt pan about 6in do you think it would be ok? Or too much batter? And how long should I bake? Thanks
Thank you so much Annie! As long as you get one! *fingers crossed* 🙂 Happy New Year Dear!
These mini bundt cakes look gorgeous, almost too pretty to eat! Love how you photographed them with the mouthwateringly shiny glaze. Thank you for sharing, Kim! 🙂
This is an awesome recipe!! Pinning for later! Hope I can share! 😉
These would be perfect for the boys Katherine! They would love them! 🙂 Thank you!!
Soo cute! Those mini chocolate chips get me every time too. They’re so small and sweet! These are the cutest, Kim! I want to make them for my boys, they’d love their own little cake! Especially with sprinkles!
I don’t have any mini-bundt pans…yet, so thank you for the tip to use 2 and a half inch muffin pans! The plan is to make these this weekend to keep me sane while I also make everything kale (because, New Year, New Me and all that jazz).
Kim – you’re so right – these are adorable! And there’s nothing better than adorable, unless it’s adorable + chocolate! These look so festive and I can almost taste that moist cake. Yum!
I definitely agree that the baker always gets one whole cake to themselves! That should go without saying. 🙂 These bundts look amazing, Kim. I’m kinda wishing I had a batch of these sitting on the kitchen counter right now. So glad to have discovered your site…these photos are amazing!
Just look at those cuties! I’ve never made mini bundts, which is something I need to remedy immediately I think :). Have a great week, Kim!
Looks soo yummy and cute. Gonna make them on my son’s birthday . A must to serve thing in birthdays.
These mini bundts are perfection, Kim! So moist, buttery + delicious, I want to reach through the screen and grab them all for myself! 😀
Truly adorable for birthdays and holidays and week ends….. I am glad you have entered into 2019. with another beauty….this is going to be another year of our chocolate friendship dear Kim !