Name: Easy Mini Chocolate Bundt Cakes
Prep time: 15 min
Cook time: PT-487055H15M10S
Total time: PT-487055H15M10S
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup unsweetened cocoa powder; 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; 1/2 cup whole milk; 1/2 cup boiling water; 1/2 cup mini chocolate chips (optional)

Why You’ll Love This Recipe

If you love chocolate, these mini bundt cakes will become your new go-to dessert! They are wonderfully rich and moist, with a perfectly light crumb that’s enhanced by a deep chocolate flavor. The mini bundt shape gives them an elegant touch, making them great for special occasions or just a cozy treat at home. Plus, they’re super easy to make, requiring minimal effort for maximum satisfaction.

Ingredients

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
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
1/2 cup whole milk
1/2 cup boiling water
1/2 cup mini chocolate chips (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a mini bundt pan or use non-stick spray to prevent sticking.
Prepare the dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Add eggs and vanilla: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Alternate adding the dry ingredients and milk: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry ingredients. Mix until just combined—be careful not to overmix.
Incorporate the boiling water: Stir in the boiling water. The batter will be thin, but this is what gives the cakes their moist texture. If desired, fold in mini chocolate chips for extra chocolate flavor.
Fill the pan: Pour the batter evenly into the prepared mini bundt pan, filling each mold about 3/4 full.
Bake the cakes: Bake for 18-22 minutes, or until a toothpick inserted into the center of a cake comes out clean or with just a few moist crumbs.
Cool the cakes: Allow the cakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Serve: Once cooled, dust the cakes with powdered sugar or drizzle with a simple chocolate glaze for extra flair. Serve and enjoy!

Servings and Timing

This recipe makes 6-8 mini bundt cakes, depending on the size of your pan. The total preparation time is about 15 minutes, with baking time of 18-22 minutes. Cooling time may take an additional 10-15 minutes.

Variations

Chocolate glaze: Drizzle the cakes with a simple chocolate glaze by melting 1/4 cup of chocolate chips with 1 tablespoon of butter and 2 tablespoons of heavy cream. Stir until smooth, then drizzle over the cooled cakes.
Filling: Add a teaspoon of peanut butter or caramel to the center of each cake before baking for a delicious surprise inside.
Flavored variations: Add a pinch of cinnamon, coffee powder, or orange zest to the batter for an extra depth of flavor.

Storage/Reheating

Store the mini chocolate bundt cakes in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to 5 days. You can also freeze them for up to 2 months. To enjoy after freezing, let the cakes thaw at room temperature, or warm them in the microwave for 10-15 seconds.

FAQs

1. Can I use a regular bundt pan instead of a mini bundt pan?

Yes, you can use a standard-sized bundt pan, but the baking time will be longer. Check the cakes by inserting a toothpick into the center, and bake until it comes out clean.

2. Can I make these cakes without eggs?

Yes, you can substitute eggs with flax eggs or other egg replacements, though the texture may differ slightly.

3. Can I use dairy-free milk?

Absolutely! Almond milk, oat milk, or coconut milk would work as great dairy-free substitutes in this recipe.

4. How can I make these cakes extra moist?

The key to moist cakes is the thin batter, which comes from the addition of boiling water. This helps the cakes stay soft and tender. Make sure to follow the recipe and use the exact amount of water for best results.

5. Can I add frosting to these cakes?

You can certainly add frosting! A chocolate buttercream or whipped cream would complement these mini bundt cakes beautifully.

6. Can I freeze these mini bundt cakes?

Yes, these cakes freeze well. Simply allow them to cool completely, then wrap them individually in plastic wrap and store in a freezer bag for up to 2 months.

7. How do I know when the cakes are done?

Check for doneness by inserting a toothpick into the center of the cakes. If it comes out clean or with just a few moist crumbs, the cakes are done.

8. Can I make the batter ahead of time?

While it’s best to bake the cakes immediately after making the batter, you can prepare the batter in advance and refrigerate it for up to 24 hours before baking.

9. Can I use cake flour instead of all-purpose flour?

Yes, cake flour will give the cakes a slightly lighter texture. If using cake flour, make sure to sift it before incorporating it into the batter.

10. What other toppings can I use for these cakes?

You can top these mini bundt cakes with a variety of toppings like whipped cream, fresh berries, chopped nuts, or a dusting of powdered sugar.

Conclusion

These Easy Mini Chocolate Bundt Cakes are the perfect treat when you want something indulgent but not too complicated. With their rich chocolate flavor and moist crumb, they are perfect for any occasion—whether you’re hosting a party or just treating yourself. Quick to make and easy to customize, these mini cakes are sure to become a favorite in your baking repertoire!