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!
Reasons to Make Chocolate Chip Mini Bundt Cakes
1. First of all, isn't it obvious?? 🙂 They are super adorable!!
2. 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.
3. Those mini chips get us every time. They tempt us so.
4. 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!
5. 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.
Ingredients You Need for Mini Chocolate Chip Bundt Cakes
- 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 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.
Happy 2019!! 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 Home-Made Chocolate Peanut Butter Eggs, these Easy Melted Snowman Cookies and these No Bake Cookie Dough Cups too!
Chocolate Chip Mini Bundt Cakes
These Chocolate Chip Mini Bundt Cakes make the coolest looking chocolate chip desserts for any festivity!
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
Tip: If you don't have mini Bundt molds, coat fifteen 2 ½-inch muffin cups with nonstick cooking spray. Fill each cup two-thirds full. Bake 13 to 15 minutes or until a toothpick inserted near the centers comes out clean. Cool 2 minutes in cups; remove and cool completely. Glaze as above.
Tried this recipe?Let us know how it was!
Recipe from Ghirardelli
Christina says
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!
Kim Lange says
No, sorry Christina! I wish I could!
Krista says
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!
Kim Lange says
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!
Kim Lange says
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?
Naomi B. says
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)
Kim Lange says
Awesome Naomi! I'm so happy to hear you love this recipe. Thank you so much!! xo
Anonymous says
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
Patti says
If I double the recipe is there anything I need to do?
Kim Lange says
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.
Darla McWilliam says
Can you substitute anything else for the sour cream?
Kim Lange says
Yes you can use Greek yogurt or buttermilk if you wish Darla.
Sue perkins says
Merry Christmas. Just made these. They are wonderful
Kim Lange says
Merry Christmas to you Sue! Thank you so much for making them and so happy they were a hit! xo
Vicki says
Can theses be frozen ?
Woujd you frost them before freezing ?
Kim Lange says
Yes you could freeze them. Probably better frosted afterwards. Hope you enjoy!
Amy says
Followed the recipe and they came out very dry
Any advice!!
Kim Lange says
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?
Maria says
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
Kim Lange says
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
nicole (thespicetrain.com) says
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! 🙂
[email protected] says
This is an awesome recipe!! Pinning for later! Hope I can share! 😉
Kim Lange says
Thank you so much Annie! As long as you get one! *fingers crossed* 🙂 Happy New Year Dear!
Katherine | Love In My Oven says
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!
Kim Lange says
These would be perfect for the boys Katherine! They would love them! 🙂 Thank you!!
Riz | Chocolates & Chai says
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).
Laura says
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!
David @ Spiced says
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!
Kelsie | the itsy-bitsy kitchen says
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!
peter k says
Looks soo yummy and cute. Gonna make them on my son's birthday . A must to serve thing in birthdays.
Catherine says
These mini bundts are perfection, Kim! So moist, buttery + delicious, I want to reach through the screen and grab them all for myself! 😀
2pots2cook says
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 !