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4.67 from 3 votes

Chocolate Chip Mini Bundt Cakes

These Chocolate Chip Mini Bundt Cakes make the coolest looking chocolate chip desserts for any festivity!  
Cook Time20 mins
Servings: 6 Individual Bundts
Author: Kim Lange

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2/3 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 1/2-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.