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Mini Chocolate Chip Cakes

Mini Chocolate Chip Cakes

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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.

Mini Chocolate Chip Cookie Bundt Cakes

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. 

Mini Chocolate Chip Cookie Bundt Cake

  • 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!

Mini Chocolate Chip Cookie Bundt Cakes

Mini Chocolate Chip Bundt Cakes

Mini bundt cakes made with mini chocolate chips and drizzled with chocolate.


  • 1 1/2 cups of flour
  • 3/4 teaspoon baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup of softened butter
  • 1 tsp vanilla
  • 2 eggs
  • 1/2 cup + 3 tbslp. of milk divided
  • 1 cup of mini chocolate chips
  • 1/2 cup of semi sweet chocolate chips
  • Baking Spray or other spray for greasing your pan
  • Ziplock or other disposable bag


  • Pre heat oven to 350 degrees F. Grease the mini bundt pan with plenty of spray.
  • In a mixing bowl combine the brown sugar, granulated sugar, softened butter and vanilla. Mix until light and fluffy. Beat in the eggs and blend well.
  • Sift the flour, salt, baking powder and baking soda together in a separate bowl. Gradually add the flour mixture and 1/2 cup of milk by alternating a little of each at a time; incorporate each batch well before adding the next. Start with the flour and end with the flour. Add 1 cup of the mini chocolate chips to the batter and mix well.
  • Fill each well with batter - no more that 3/4's full. Tap the pan slightly to help the batter settle.
  • Place the bundt pan into the oven on the middle rack. Bake for 15 minutes - or until done.
  • Cool at least 5 minutes prior to flipping out onto a board or wire rack.

Chocolate Drizzle

  • Melt 1/2 cup chocolate chips ad 3 tablespoons of milk in the microwave. Start with 30 seconds and then mix. Continue to heat 15 minutes at a time until melted. Stir after each interval. When melted with a fork or other method drizzle over the cooled cakes.


* I find just less than 3/4's works well.
Tried this recipe?Let us know how it was!
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