Mini Chocolate Bundt Cakes

4.39 from 13 votes

Mini Chocolate Bundt Cakes with Caramel Frosting are the perfect quick dessert for a special occasion or just because. These beauties combine a moist chocolate cake with a decadent caramel frosting that will have you making them again and again!

Course Dessert

Cuisine American

Keyword caramel frosting, mini cakes, mini chocolate bundt cakes

Prep Time 20

Cook Time 15

Total Time 40

Servings mini cakes

Calories 432kcal

Author Sue Ringsdorf

Ingredients

Cake - dry ingredients:

1/3 cup granulated sugar (66 grams)
1/3 cup light brown sugar (73 grams)
2/3 cup all-purpose flour (79 grams)
1/3 cup unsweetened cocoa powder (33 grams)
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda

Cake - wet ingredients:

1 large egg
1 large egg yolk
1/3 cup canola oil
1 teaspoon vanilla extract
1/3 cup HOT coffee - or hot water

For the frosting:

2 Tablespoons unsalted butter
1/4 cup brown sugar (55 grams)
2 Tablespoons milk
1/2 cup powdered sugar (60 grams)

Instructions

For the mini cakes:

Preheat oven to 350 degrees. Generously spray a 6-cup bundtlette pan with baking spray.
In a medium bowl, combine the eggs, canola oil, and vanilla. Use a wire whisk to combine well.
1 large egg, 1 large egg yolk, 1/3 cup canola oil, 1 teaspoon vanilla extract
Add the dry ingredients – both sugars, the cocoa powder, flour, baking soda, baking powder, and kosher salt – into the wet ingredients. Stir together until just combined. Add the hot coffee, and stir gently again.
1/3 cup granulated sugar (66 grams), 1/3 cup light brown sugar (73 grams), 1/3 cup unsweetened cocoa powder (33 grams), 2/3 cup all-purpose flour (79 grams), 1/4 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon kosher salt, 1/3 cup HOT coffee
Use a liquid measuring cup to pour the cake batter into the prepared bundtlette pan. Try to get an even amount into each cup.
Bake these little cakes for approximately 15 minutes, or until a toothpick, when inserted, comes out clean. Let the cakes sit for about five minutes and then carefully remove to a wire rack.

For the frosting:

Melt butter in a small saucepan over medium heat. Add the brown sugar, and stir until well combined. Add milk and turn heat up slightly to bring to a boil. Boil for 30 seconds, and remove from heat. Stir in powdered sugar.
2 Tablespoons unsalted butter, 1/4 cup brown sugar (55 grams), 2 Tablespoons milk, 1/2 cup powdered sugar (60 grams)
When cakes are cool, drizzle some frosting on top of each bundt cake, allowing some to spill down the sides.

Notes

Store bundt cakes on the counter, covered, for up to three days. Best served the same day as baking!

Frosting Pro-Tip: After mixing in the powdered sugar, and the frosting sits, you may need to adjust it to get a nice drizzling consistency. If the frosting is too stiff, add a few drops of milk at a time to get it smooth. If it gets too runny, add a bit more powdered sugar.

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