Chocolate Chip Mini Bundt Cakes #desserts #sweets

Chocolate Chip Mini Bundt Cakes #desserts #sweets

We're commending the New Year and every single celebratory event with these Chocolate Chip Mini Bundt Cakes! In the event that you're a Chocolate Chip fan, such as myself, at that point you have to make these for a few reasons.

These joys have loads of scaled down chocolate chips suspended in delectable spread cake. They are topped with chocolate, in light of the fact that, obviously, we will always want more chocolate love. Be that as it may, you can sub a stunning tidying of powdered sugar or sprinkle a straightforward beautiful cream coat also.

These are the ideal pastry while engaging for an evening gathering, parties by and large and when you're searching for smaller than expected pastries with chocolate chips included. 🙂 Chocolate chips stands out enough to be noticed!

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Chocolate Chip Mini Bundt Cakes #desserts #sweets


  • 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


  1. Preheat oven to 350 degrees F. Spray six 1-cup mini fluted tube cake molds with nonstick cooking spray for baking.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt and set aside.
  3. In a large bowl, using a mixer, beat softened butter on medium to high speed for 30 seconds. Add sugar and beat until fluffy.
  4. Add in eggs, one at a time, beating after each addition. Add in vanilla.
  5. Beat in flour mixture alternately with sour cream, beating on low after each addition just until moistened. Fold in 1 cup chocolate chips.
  6. 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.
  7. 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.
  8. Melt the remaining baking chips with 3 tablespoons butter until smooth and glossy in a small saucepan over low heat.
  9. 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.

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