These super soft and moist mini chocolate bundt cakes are drizzled with an espresso glaze! These mini bundt cakes are made with sour cream, oil, and buttermilk, which keeps them soft for days. This recipe makes 6 perfect mini bundt cakes, and you don't even need a mixer. Imagine one of these cute little bundt cakes with a cup of coffee! An actual dream.
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When I was testing my double chocolate bundt cake recipe, I knew I had to make a mini version. I wanted to give these cute little bundt cakes a different glaze (although I'm sure ganache would be amazing on them too! I'm just giving you options, people), and chocolate + coffee? Match made in heaven.
I drizzled these bundt cakes with my espresso glaze (hold the maple syrup! Or add it, it would probably go great with the chocolate too), but they would look amazing with a dusting of powdered sugar.
Grab Your Ingredients!
- Oil: Make sure to use a neutral oil like sunflower oil, canola oil, vegetable oil - you get the picture. We want something neutral tasting and smelling! Swapping out butter for oil will make this cake super soft.
- Sour Cream: Adding sour cream to these bundt cakes will help give them a bit more structure (compared to just buttermilk, like my regular chocolate cake) and increase the fat content. More fat = more flavor!
- Cocoa Powder: I'm using Dutch-processed cocoa powder.
- Espresso Powder: This won't make the cakes taste like coffee, it just enhances the chocolate flavor!
Let's Make This Recipe!
Step 1: Preheat your oven and prep your mini bundt pan. In a large bowl, whisk all of the dry ingredients together. In a separate, smaller bowl, whisk all of the wet ingredients (minus the hot water and espresso powder!) together.
Step 2: Pour the wet ingredients into the dry and whisk. In a cup, whisk the hot water and espresso powder (ta-da, you have coffee!). Pour this into the cupcake batter and whisk until smooth.
Step 3: Pour the chocolate cake batter into your prepared bundt pans. I filled them up ⅔ full. I used a large cookie scoop to fill them up and each bundtlette used 2.5 scoops of batter! Bake in the oven for 20-25 minutes.
Step 4: Once the mini bundt cakes have cooled completely, make the glaze. Whisk all of the coffee glaze ingredients until smooth, then drizzle over the cakes. If the glaze is too thick, add more heavy cream, a tablespoon at a time. If it's too thin, add powdered sugar, a tablespoon at a time.
Prepping Your Bundt Pan
It's super important to prep your bundt pan properly so each cake comes out perfectly formed! Here are a few tips I recommend to help you:
How to Grease a Mini Bundt Pan Properly
Grease your pan with softened butter or baking spray. Note, we don't have baking spray where I live (sad, I know!), so I have only tested this with butter. Make sure every nook and cranny gets buttered, even the central core of the mini bundts.
Once it's all buttered, dust the pan with cocoa powder. I like to use a sieve for this, then I knock out any extra cocoa powder over the sink (this is messy, and I'm sorry). This will help the cakes not stick, and since we're using cocoa powder instead of flour, it isn't as noticeable.
How To Remove Mini Bundt Cakes from the Pan (Without Breaking Them)
The cakes are out of the oven! Now what? Let the cakes cool in the pan for 10 minutes (put a timer on!). I like to use a mini rubber spatula to run along the edges of each cake and the central core, just to let things move around. I then use oven gloves and gently shake the pan (yes, I'm serious) to see if the cakes are stuck to the edges or not.
Time to get these cakes out! Place a wire cooling rack on top of the cake pan and quickly (and carefully) invert the pan. You should be able to gently lift the pan off and have 6 perfect chocolate mini bundt cakes!
Made This Recipe?
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Thank you!
Ella
Recipe
Mini Chocolate Bundt Cakes
Equipment
- Bundtlette Pan
Ingredients
Mini Chocolate Bundt Cakes
- 6 tablespoons (32 grams) Dutch cocoa powder
- ¾ cup + 2 tablespoons (175 grams) granulated sugar
- ¼ teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 1 large egg room temperature
- 1 cup (120 grams) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 2 tablespoons (30 ml) buttermilk room temperature
- ½ cup (113 grams) sour cream room temperature
- ¼ cup (60 ml) vegetable oil
- ½ cup (120 ml) very hot water
- ½ teaspoon espresso powder
Espresso Glaze
- 1 tablespoon freshly brewed coffee
- ½ cup (56 grams) confectioner's sugar sifted
- pinch kosher salt
- 2-3 tablespoons heavy cream
Instructions
- Preheat your oven to 350°F/175°C. Butter a bundtlette pan (I'm using the Nordicware one) and then sprinkle over cocoa powder. Make sure every nook and cranny is greased and has a thin layer of cocoa powder! This will stop the cake from sticking.
- Combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl with a whisk.6 tablespoons (32 grams) Dutch cocoa powder, ¾ cup + 2 tablespoons (175 grams) granulated sugar, ¼ teaspoon kosher salt, 1 cup (120 grams) all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder
- In a medium bowl, whisk together the buttermilk, sour cream, oil, egg, and vanilla extract.¼ teaspoon vanilla extract, 1 large egg, 2 tablespoons (30 ml) buttermilk, ½ cup (113 grams) sour cream, ¼ cup (60 ml) vegetable oil
- Slowly pour the wet ingredients into the dry and mix until just combined.
- In a mug or bowl, whisk the espresso powder with the hot water. Pour this hot coffee into the cake batter and whisk until smooth.½ cup (120 ml) very hot water, ½ teaspoon espresso powder
- Pour the batter into the prepared pan, filling each bundtlette so it's ⅔ full. I used a large cookie scoop for this and each bundtlette got 2.5 scoops of batter!
- Bake in the preheated oven for 20-25 minutes, a toothpick inserted into one of the cakes should come out clean.
- Let the bundt cakes cool in the pan for 10 minutes (set a timer!). I like to use a small rubber spatula to gently edge the cakes away from the sides, to make sure it isn't sticking. I then use oven gloves to give the pan a shake to make sure nothing is stuck to the sides!
- Place a wire cooling rack on top of the pan and quickly invert the pan. Gently lift the bundt cake pan off and let the cakes cool completely on a wire cooling rack.
- To make the glaze, whisk all of the ingredients together until smooth. Drizzle over the cooled bundt cakes. If you find your glaze is too thick, you can add heavy cream a tablespoon at a time. If the espresso glaze is too thin, add powdered sugar a tablespoon at a time.1 tablespoon freshly brewed coffee, ½ cup (56 grams) confectioner's sugar, pinch kosher salt, 2-3 tablespoons heavy cream
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