Mini chocolate bundtlets are drizzled with a silky chocolate ganache are rich, decadent and delightful. They are heaven on a plate.
Mini chocolate bundt cakes are made with a boxed cake and brownie mix but will easily delight even the most serious chocolate lovers.
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I come by my love of chocolate honestly. It was passed down to me by my mother who loves all things chocolate.
A while back, I made a decadent Triple Chocolate Bundt Cake to celebrate her birthday. She loved the chocolate, on chocolate, on chocolate and couldn’t believe the incredible cake was made with a doctored up boxed mix!
That cake was perfect for feeding a crowd, but when I was searching for something to satisfy my sweet tooth for a smaller gathering, I decided to use what I had learned and perfect a mini bundt cake recipe.
This recipe uses both a cake mix and a brownie mix to keep the mini bundts moist and tender, but with the perfect crumb. Plus, what’s more fun than personal mini chocolate cakes? Any chocolate lover will adore these.
Mini chocolate bundtlets are moist and decadent. They might just be the best little chocolate cakes ever!
More Easy Chocolate Cake Recipes
- Chocolate Sour Cream Pound Cake
- One Bowl Chocolate Cake
- Chocolate Sour Cream Bundt Cake
- Chocolate Cream Cheese Pound Cake
- Easy Chocolate Mug Cake without a Microwave
Why You’ll Love Making This Mini Bundt Cake Recipe Using Cake Mixes
Boxed cake and brownie mixes are designed to yield the same results over and over and over again. Because the flour, sugar and leavening agents are expertly weighed and measured, they are intended to be foolproof.
Baking is a science of precise measurements and when you bake from scratch, being even slightly off in your measurements can alter the outcome of the final products.
That is why I love using boxed cake and brownie mixes in my baking. The tough work of measuring the ingredients is already done for me. You don’t have to measure cocoa powder and create a flour mixture or anything like that!
All I have to do is add a few ingredients and I am on my way to a moist and delicious cake that goes beyond the box.
Plus, making little bundt cakes with boxed mixes means I can whip up these delicious desserts in practically no time at all–whether for special occasions or a regular Tuesday!
How to Make Mini Chocolate Cakes
It’s really easy to make these mini chocolate bundtlets.
Ingredients You’ll Need:
For the Cakes:
- Devil’s food cake mix (I used Duncan Hines)
- Brownie mix with chocolate chunks or chips (I used Ghirardelli)
- Vegetable oil
For the Ganache:
- Semi-sweet chocolate chips
- Heavy cream
How to Make It:
(Full printable recipe is available below)
Prepare the equipment. First, you’ll preheat the oven to 350F. Spray a mini bundt pan with Baker’s Joy or another baking spray.
Make the batter. Next, you’ll fit a stand mixer with the paddle attachment and combine the cake mix, brownie mix, water, oil, and eggs at low speed (you can also just use a large bowl and a hand mixer on medium speed). Scrape down the sides of the bowl as needed and increase the speed to medium-high for one minute.
Fill and bake the bundtlettes. Then, you’ll scoop the cake batter into the wells of the mini bundt cake pan, filling about halfway. Bake for 18-20 minutes, or until a toothpick or cake tester inserted in the center of a cake comes out clean. Remove from oven and let cool in pan for 5 minutes, then remove the cakes to a wire rack to cool completely.
Make the ganache. Then, you’ll pour chocolate chips into a small bowl (make sure it’s a heatproof bowl). Heat cream in a small saucepan over medium-high heat, stirring often, until it is steaming but not boiling. Pour the hot cream over the chocolate chips and allow to sit for 5 minutes without stirring. After 5 minutes, use a spatula to mix the chocolate until smooth.
Drizzle and serve. Last, you’ll allow the ganache to cool and thicken for about 15 minutes before spooning the rich chocolate glaze over the mini cakes.
Notes and Adaptations:
- If you don’t want to make a ganache topping, you can simply dust the mini chocolate cakes with powdered sugar before serving. Or, you can make beautiful bundt cakes with cream cheese frosting.
- The number of mini bundt cakes this recipe yields will vary based on the size of the wells in your mini bundt pan. My mini bundt pan yields 12 cupcake-sized bundtlettes, and I get about 40 cakes per batch. The baking time may vary slightly based on different pan materials and sizes, too. Just keep an eye on them!
- Electric stand mixer or hand mixer
- Bundtlette pan
- For the Cakes:
- 15.25-oz Devil's food cake mix
- 20-oz brownie mix with chocolate chunks or chips
- 1 1/4 cup water
- 1 cup vegetable oil
- 4 eggs
- For the Ganache:
- 1 1/3 cup semi-sweet chocolate chips
- 1 cup heavy cream
- Preheat oven to 350F. Spray a mini bundt pan with Baker's Joy or other baking spray.
- In the bowl of a stand mixer fitted with the paddle attachment, combine cake mix, brownie mix, water, oil, and eggs.
- Mix on low speed to combine, scraping down the sides of the bowl as needed. Once combined, increase speed to medium-high for one minute.
- Scoop batter into the wells of the prepared pan, filling the wells about half-full. Bake for 18-20 minutes, or until a toothpick inserted in the center of a cake comes out clean.
- Remove from oven and let cool in pan for 5 minutes, then remove the cakes to a cooling rack to cool completely.
- While the mini bundt cakes are cooling, prepare ganache. Add chocolate chips to a mixing bowl. Heat cream in a small saucepan over medium-high heat, stirring often, until it is steaming and small bubbles
are just beginning to form along the edges of the pan. Do NOT boil the cream.
- Pour the hot cream over the chocolate chips and allow to sit for 5 minutes without stirring. Once
the time has elapsed, use a spatula to mix until smooth.
- Let the ganache sit for about 15 minutes, which will allow it to thicken slightly. Spoon over cooled bundtlets.
If you don't want to make a ganache topping, you can simply dust the mini chocolate cakes with powdered sugar before serving.
The number of mini bundt cakes this recipe yields will vary based on the size of the wells in your mini bundt pan. My pan yields 12 cupcake-sized mini bundts, and I get about 40 cakes per batch.
Amount Per Serving: Calories: 233Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 28mgSodium: 150mgCarbohydrates: 27gFiber: 1gSugar: 9gProtein: 2g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
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