Double Chocolate Chip Mini Bundt (Printable)

Mini bundt cakes are packed with chocolate flavor and chips for a delightful bite-sized treat.

# What you'll need:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 cup semisweet chocolate chips

→ Wet Ingredients

07 - 3/4 cup granulated sugar
08 - 2 large eggs
09 - 1/2 cup unsalted butter, melted
10 - 1 teaspoon vanilla extract
11 - 1 cup whole milk

# Method:

01 - Set the oven to 350°F (175°C). Grease the mini bundt pans thoroughly.
02 - In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt until well incorporated.
03 - In a separate bowl, blend sugar and eggs until pale. Whisk in melted butter and vanilla extract until homogeneous.
04 - Gradually add the wet ingredients to the dry, alternating with milk, stirring gently after each addition. Fold in chocolate chips evenly.
05 - Distribute the batter evenly into the prepared mini bundt pans, filling each cavity about two-thirds full.
06 - Place pans in the oven and bake for 20 to 25 minutes, or until a toothpick inserted comes out clean.
07 - Allow cakes to rest in pans for 10 minutes before unmolding onto a wire rack to cool completely.

# Expert Advice:

01 -
  • Made with two forms of chocolate for extra richness
  • Bakes up moist and tender every time
  • Perfectly portioned for parties or snack time
  • No fancy equipment required just a standard mini bundt pan
02 -
  • Loaded with antioxidants from real cocoa powder
  • Stays moist for days making them great for advance prep
  • Can be frozen and glazed later for fresh taste any time
03 -
  • Never rush greasing your pan patience here saves every cake from sticking
  • Always sift cocoa and powdered sugar for lump free smooth mixing
  • Let cakes cool fully before glazing so the glaze hugs each ridge instead of running off
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