Go Back

Mini Chocolate Bundt Cakes

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 12 mini bundt cakes


  • Cake: 
  • 1/4 cup semisweet chocolate chips
  • 1/2 cup strong coffee
  • 1 cup sugar
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/4 cup butter melted
  • 1/2 cup sour cream
  • 1/4 teaspoon vanilla

Vanilla Glaze:

  • 1 1/2 cups powdered sugar
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons milk
  • garnish: raspberries


  • Heat oven to 300°F. Spray mini bundt pan with non-stick baking spray; set aside.
  • Place chocolate chips and coffee in bowl and heat in microwave for 30 seconds; stir until smooth. Set aside.
  • In medium bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder and salt.
  • Using a stand mixer, beat egg on medium speed until pale yellow, about 1 minute. Add butter and beat for 30 seconds. Add sour cream and vanilla, mixing well.
  • Gradually pour in melted chocolate mixture and mix until well combined. With your stand mixer on a low setting, add in your dry ingredients. Mix until just combined.
  • Divide the batter evenly among bundt tins, about 1/3 cup.
  • Bake for 20 to 25 minutes, or until toothpick comes out clean.
  • Cool on wire rack for 10 minutes before removing from tin, and cool completely before glazing.
  • To make the glaze, just add all the ingredients to a small bowl and throughly mix. Sprinkle over cooled bundt cakes.
  • Garish and enjoy!