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
