Easy Chocolate Mini Bundt Cakes
If there’s anything better than chocolate, it’s double chocolate….and that’s what you’ll get in these double chocolate mini Bundt cakes. Drizzled with chocolate icing, they’re almost too cute to eat…almost. They come together in one bowl making them easy to clean up.
If you’re craving something rich and chocolatey, these one-bowl Double Chocolate Mini Bundt Cakes are the answer. They come together fast and bake up moist and decadent—perfect for an easy chocolate dessert any day of the week.
Whether you’re planning brunch, celebrating with friends, or just want an excuse for an afternoon treat, these little chocolate cakes fit the bill. And if you love one-bowl recipes like me, you’ll love my Easy Blueberry Coffee Cake with Sour Cream or My One Bowl Blueberry Lavender Bread. And we can’t forget my Easy One Bowl Brownies.
Why I think you’ll love this recipe
- Espresso in the mix: Espresso and cocoa powder mean every bite is pure chocolate bliss. Espresso enhances the chocolate flavor in these mini Bundts.
- Easy cleanup: Using just one bowl for this recipe and a whisk makes cleanup a breeze. Who doesn’t want that?
- Perfect for Brunch: These mini cakes are ideal for a brunch spread, a small celebration, or even an indulgent weekday treat.
Ingredients
This recipe uses many of the main staples of baking: flour, sugar, eggs, salt, butter and vanilla-with a few other key ingredients.
- Cocoa powder for that chocolatey flavor. You can use natural or Dutch process in this recipe. I have used natural cocoa powder.
- Yogurt or sour cream adds richness and tanginess, but not over powering. I love using yogurt and sour cream in my baked goods.
- Milk contributes moisture and makes for a soft and tender crumb.
- Espresso helps to enhance the chocolate flavor of these mini Bundts.
Baker’s Notes
Don’t overfill your Bundt pans! Sticking to the 2/3 full rule helps prevent overflow and keeps them looking pretty.
Let the cakes cool before icing so the icing doesn’t melt right off.
Serve with a scoop of vanilla or chocolate ice cream for the ultimate treat.
How to make chocolate mini Bundts
These mini Bundts are super simple to make…did I mention they come together in one bowl using just a whisk? 🙂 Who can resist such an easy dessert??
On to the recipe…
First, we’ll whisk the eggs until frothy, about a minute. Then, we’ll add the sugar in and whisk for another minute until fully incorporated. Add the sour cream, baking powder, vanilla, and salt. Fold in the cocoa powder until mostly mixed in. Once you add the flour, it will help the cocoa powder mix in completely.
Fold in the flour in roughly half-cup increments so you don’t have a mess on your hands.
Add the batter to prepared mini Bundt cake pans, and bake for 25-30 minutes at 350 F.
When finished, a toothpick inserted in a cake should come out mostly clean. Let the cakes rest for 10 minutes before turning them out onto a baking rack to cool completely. They’ll need to be fully cooled before the icing can be added.
Now you have some delicious mini bundt cakes. Just whip up a quick batch of chocolate drizzle and drizzle it over the fully cooled cakes. You can also make a batch of my Vanilla Buttercream Frosting and pipe it right into the middle. Or add both! Either way, they’re delicious.
Final Thoughts
These little Bundts are perfect for sharing (or not!). With their rich chocolate flavor and ease of making, they’re sure to become a favorite. Make them for your next brunch gathering, bring them to work, or just enjoy one with your afternoon coffee. Let me know if you give them a try — I’d love to hear how they turn out!
Frequently Asked Questions
These cakes can be stored on the counter top for 3 days in an airtight container, or in the fridge for up to a week in an airtight container.
Yes, you can freeze these little cakes. Once the cakes have cooled down completely, wrap them individually in plastic wrap and add them to a freezer-safe container or bag. Freeze for up to one month. Thaw at room temperature or overnight in the fridge. Add any toppings or fillings once thawed out.
For best results, you want to fill each well of a mini Bundt pan 2/3 to 3/4 the way full. This leaves enough room for the cakes to expand without forming a dome on the bottom of the cakes.
Other Recipes to Try
Chocolate Mini Bundt Cake
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup butter, unsalted
- 3/4 cups sugar
- 2 eggs
- 1/2 cup yogurt or sour cream, full fat
- 3/4 cup milk
- 1/2 cup cocoa powder, natural or Dutch
- 1/4 cup espresso
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Chocolate Icing
- 1 cup powdered sugar
- 1 tablespoon whole milk
- 2 teaspoons whole milk
- 1 tablespoon cocoa powder
Instructions
- Preheat your oven to 350°F and spray your mini Bundt pan with non-stick spray.
- Using a whisk, mix the 2 eggs for about 1 minute until frothy. Add the 3/4 cup sugar and mix for another minute until fully incorporated.
- Mix in the 1/2 cup sour cream, 3/4 cup milk, 3/4 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 cup espresso, 1/4 teaspoon salt, and 1 teaspoon vanilla extract.
- Gently fold in the 1/2 cup cocoa powder until mostly combined. Once the flour is added, it will help mix all the cocoa powder in.
- Fold in the 1 1/2 cups of flour about ½ cup at a time, avoiding a flour explosion.
- Fill each Bundt pan cup about 2/3 full. Bake for 25-30 minutes, or until a toothpick inserted in the thickest part comes out mostly clean.
- Let the cakes rest for 10 minutes before removing them from the pan to cool completely on a wire rack.
Chocolate Icing
- In a small bowl, mix together the 1 cup powdered sugar, 1 tablespoon plus 2 teaspoons of whole milk, and 1 tablespoon cocoa powder. Mix together until fully incorporated and smooth.
- Drizzle the icing over the bundt cakes. I just use a spoon for this. Let them rest for 10 minutes to let the icing firm up. Serve with ice cream for an even more decadent treat.
Notes
- Store the mini bundt cakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
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