Ghirardelli Chocolate Chip Mini Bundt Cakes recipe

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Ingredients

Nonstick cooking spray for baking
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
¾ cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
⅔ cup sour cream
1 (12 ounce) bag Ghirardelli® Semi-Sweet Chocolate Baking Chips, divided
3 tablespoons unsalted butter
2 tablespoons Ghirardelli® Semi-Sweet Chocolate Mini Baking Chips
Ghirardelli Milk Chocolate Bunnies

Nutrition Info

828.7 calories
carbohydrate: 100.4 g
cholesterol: 131.3 mg
fat: 49.9 g
fiber: 4.2 g
protein: 11.1 g
saturatedFat: 29.3 g
servingSize: -
sodium: 443.3 mg
sugar: 58.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F. Coat six 1-cup mini fluted tube cake molds with nonstick cooking spray for baking.

  2. In a medium bowl, combine flour, baking powder, baking soda, and salt, set aside.

  3. In a large bowl, beat 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and beat until fluffy. Beat in eggs, one at a time. Beat in vanilla. Beat in flour mixture alternately with sour cream, beating on low after each addition just until moistened. Fold in 1 cup chocolate chips. Divide into prepared molds.

  4. Bake for 20 minutes or until a wooden pick inserted near the centers comes out clean. Remove and cool in a pan on a wire rack for 5 minutes. Remove from molds. Cool completely.

  5. In a small saucepan over low heat, melt the remaining baking chips with 3 tablespoons butter until smooth and glossy. Cool slightly and spoon over cooled cakes. Sprinkle with mini baking chips.

  6. Top cakes with your favorite Ghirardelli Bunnies or Eggs.

Recipe Yield

6 servings

Recipe Note

These Mini Bundt Cakes make the perfect centerpiece for your brunch table! For best results use Ghirardelli Semi-Sweet Chocolate Chips and top with Ghirardelli Chocolate Bunnies filled with luscious caramel.

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