I made these adorable Mini Chocolate Chip bundt cakes on Sunday for Mother’s Day. Yep, I baked on Mother’s Day. If you really know me however, you understand the kitchen is my happy place. I don’t need a day off because creating in the kitchen is what I love to do. And lets face it, there is a better chance of hitting the Lottery than actually getting a day off.
These aren’t hard to make, but other than the ingredients, you will need a mini bundt pan. I purchased this wilton mini bundt pan last year and have used it several times. You can probably find one in your local kitchen store or you can also find them here on Amazon.
If you want to give these a try here’s what to do……….
- Start off by generously spraying your mini bundt pan. Then pre-heat your oven to 350 degrees F.
- Sift together flour, salt, baking powder and baking soda. In a mixing bowl beat the brown and granulated sugars with butter on medium heat until light and fluffy. Add the eggs and blend well. Alternate adding the flour and milk. Mix well in between each addition. When mixed well fold in the mini chocolate chips.
- Spoon the batter into the mini bundt pan wells and fill about 3/4 full (even a little less is better).
TIP: For a little less mess you can place the batter into a self sealing plastic bag like I do. I prefer this method. My husband helped me hold the bag while I filled it with batter, but if you don’t have a sioux chef like me, then you can place the ziplock into a tall cup and fold it over the rim of a glass…..
- When ready to bake place the pan on the middle rack in a 350 degree F oven. Bake for 15 minutes or until done. *I bake on convection so it took me more like 10-12minutes.*
- Remove pan from the oven and allow to cool for about 5 minutes before inverting bundt pan onto a board or cooking rack.
- Once the cakes have cooled drizzle them with melted chocolate mixture. To make the chocolate mixture just take the remaining chocolate chips and the remming milk and melt in a microwave safe bowl for 30 seconds. Stir and repeat in 15 second intervals until melted. Remember to stir after each interval. I placed the melted chocolate into a squeeze bottle but you can use a fork, spoon, or other method. Allow them to dry before transporting.
Happy Cooking – well in this case Baking … enjoy!Click Here to Subscribe and receive a free download of the 5 Top Blog Recipes
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