Valentine’s Day Mini Chocolate Brownie Bundt Cakes
Valentine’s Day Mini Chocolate Brownie Bundt Cakes
These mini bundt cakes are packed and bursting with chocolate flavor, loaded with chocolate chips (for an extra dose of chocolate!) and fully covered with a delicious naturally flavored Rich Chocolate icing drizzle and cute heart sprinkles from Wilton, these mini cakes are truly delectable and a crowd pleaser, indeed!
Sponsored Post: This post is sponsored by Wilton, but the content and opinions expressed are all based on my genuine love for this brand and are my own. Thanks so much for supporting the brands I love.
WHY MINI BUNDT CAKES?
OK, so if you’ve been an avid follower of Orchids + Sweet Tea, then you’ll know that I’ve rarely made bundt cakes.
Honestly, bundt cakes are a bit challenging in my opinion, because they aren’t automatically moist like regular cakes. I’m guessing it’s due to their “thick batter”.
However, I have since attempted making bundt cakes with a lot of trial + error and I’ve come up with a great result—moist and fluffy! Yum.
These Mini Chocolate Brownie Bunt Cakes are no exception. Working with chocolate, I’ve come to realize that it definitely doesn’t produce the most “moist” sweet treat either.
In fact, I believe that unless done right, chocolate can be pretty “drying”. Anyway, back to this recipe—so, I chose to add moisture by adding water to my batter.
Some people use brewed coffee, however, I chose to keep things simple. However, if brewed coffee works, be my guest!
When it comes to Valentine’s Day or the “Day of Love” as we call it—there are so many ideas for awesome recipes that come to mind besides this one. Here are a few:
Chocolate Oreo Skillet Brownie
Fluffy Vegan Oatmeal Whole Wheat Pancakes
Vegan Chewy, Fudge Avocado Walnut Brownies
Mini Vegan Strawberry Peach Galettes
Of course, your food + dessert ideas don’t have to be traditional. Personally, I’m a big believer in creating a great food experience for the one you love, therefore, if they enjoy BBQ wings or a burger—I say give it to them WITH LOVE! Haha.
Now, let’s talk about these awesome sweet toppings! These delicious Mini Chocolate Brownie Bundt Cakes are topped with Wilton’s NEW naturally flavored Rich Chocolate icing and a few sprinkles of their naturally flavored Chocolate Jimmies and Heart Confetti sprinkles.
Usually, I try to make my frostings from scratch because I like to keep things healthy and what not. However, Wilton’s NEW naturally flavored icing makes things comforting when enjoying a shortcut to any sweet recipe, instead of making everything yourself! What’s so great about this line anyway?
They’re absolutely free from:
- Artificial colors
- High-fructose corn syrup
- Artificial flavors
While this list seems short, believe me—it gives this icing it’s sinful richness and I can admit that I’ve over-indulged in a few spoonfuls of this goodness while adding it to these mini bundt cakes. Haha.
To ensure that you get a nice drizzle, simply take the chocolate frosting out of the container and place it in a bowl, microwaving it for 10 seconds, until it becomes thinner in texture. Whisk it a few times and WALLAH! A nice drizzle!
Natural Rich Chocolate Icing: http://bit.ly/2WaqdhO
Natural Chocolate Jimmies: http://bit.ly/2RFZ1ZJ
Natural Vanilla Jimmies: http://bit.ly/2WaKJi4
Natural Heart Confetti: http://bit.ly/2WcrSTJ
HOW TO MAKE THESE MINI CHOCOLATE BROWNIE BUNDT CAKES
MAKE THE MINI BUNDT CAKES:
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Preheat your oven to 350 degrees Fahrenheit and generously grease your mini bundt cake pan with butter to make things easier when removing these little cakes.
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In a bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, and sea salt.
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In a separate bowl, add together the hot water and cocoa powder—-whisking until smooth.
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In the bowl of an electric stand mixer, beat together on low speed—the eggs, milk, melted butter, and vanilla, scraping down the sides if needed. Add in the cocoa-water mixture and mix until combined.
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Turn the speed to medium-low and add in dry ingredients, mixing until batter becomes smooth. Fold in the chocolate chips.
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Pour the batter into each bundt cake cavity, about 2 Tbsps and using a butter knife, spread around evenly. NOTE: It makes things easier when I use a piping bag or ziplock bag.
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Bake for 15-20 minutes, just until the center of each cake is cooked through. NOTE: You can use a toothpick or baking skewer to test this out; either should come out clean once inserted and removed.
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Remove from the oven and let cool for about 15 minutes before removing them from cake pan to continue to cool completely.
ADD TOPPING:
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Once fully cooled, top with Wilton’s Natural Rich Chocolate Icing and sprinkle their Natural Chocolate Jimmies and/or Natural Heart Confetti. Enjoy!
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Bon Appetit!
Ingredients
MINI BUNDT CAKES:
- 2 cups organic all-purpose baking flour
- 1/2 cup organic cocoa powder
- 1 1/4 cup organic cane sugar
- 1 1/2 tsps baking soda
- 1 tsp baking powder
- 1/2 tsp sea salt
- Pinch of ground cinnamon
- 1 tsp vanilla extract
- 2 large organic eggs, at room temp.
- 3/4 cup Very hot water (Let boiling water cool slightly!)
- 1/2 cup unsalted butter, melted
- 1/2 cup Almond milk
- 1/2 cup chocolate chips, premium
TOPPINGS:
- Wilton’s Natural Rich Chocolate Icing
- Wilton’s Natural Chocolate Jimmies
- Wilton’s Natural Heart Confetti
Instructions
MAKE THE MINI BUNDT CAKES:
- Preheat your oven to 350 degrees Fahrenheit and generously grease your mini bundt cake pan with butter to make things easier when removing these little cakes.
- In a bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, and sea salt.
- In a separate bowl, add together the hot water and cocoa powder—-whisking until smooth.
- In the bowl of an electric stand mixer, beat together on low speed—the eggs, milk, melted butter, and vanilla, scraping down the sides if needed. Add in the cocoa-water mixture and mix until combined.
- Turn the speed to medium-low and add in dry ingredients, mixing until batter becomes smooth. Fold in the chocolate chips.
- Pour the batter into each bundt cake cavity, about 2 Tbsps and using a butter knife, spread around evenly. NOTE: It makes things easier when I use a piping bag or ziplock bag.
- Bake for 15-20 minutes, just until the center of each cake is cooked through. NOTE: You can use a toothpick or baking skewer to test this out; either should come out clean once inserted and removed.
- Remove from the oven and let cool for about 15 minutes before removing them from cake pan to continue to cool completely.
ADD TOPPING:
- Once fully cooled, top with Wilton's Natural Rich Chocolate Icing and sprinkle their Natural Chocolate Jimmies and/or Natural Heart Confetti. Enjoy!
- Bon Appetit!
Tips & Tricks
- STORAGE: Keep leftover bundt cakes stored for up to 4 days in the fridge.
- GLUTEN-FREE: You can make these bundt cakes GF by substituting the flour with 1-to-1 baking flour blend by Bob’s Red Mill and reducing the Almond milk to 1/3 cup and the vegan butter to 1/3 cup.
- BUTTER VS. OIL: If preferred, you can always substitute the unsalted butter with canola oil or vegetable oil.
- CHOCOLATE: You can substitute chocolate chips with chopped chocolate, if desired as well. Also, feel free to add a nice chocolate ganache to the tops instead of Wilton icing.
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LOVE THIS RECIPE?
LET US KNOW!
I wish I would have noted that in the comments below, no one has actually made these, but rather, they commented on the looks of the dessert rather than taste. These have absolutely nothing in common with a brownie (and I wondered why there is no oil in the recipe). They bordered on dry, and wherever there was a mini chocolate chip, there was a hole in the cake – especially in the tops since they tend to sink since I did not coat them in flour. I’m also not crazy about the taste – bland. Not really chocolately like a browie. I even put chocolate ganache on them in an attempt to revive them (I am not dairy-free) and that didn’t do much for them. These were more like cupcakes in the shape of my mini Bundts. Bummer.
Hi Ann! Thanks so much for your feedback! I am so sorry to hear about your disappointment with this recipe! I definitely recommend trying my Oreo Brownie Skillet, which is absolutely more decadent, perfect, and recent! 🙂
https://www.orchidsandsweettea.com/chocolate-oreo-skillet-brownie-vegan/
Bundt cakes are my favorite and better when come in chocolate and with chocolate icing too. Very nice option for Valentine’s day celebrations.
These are so cute. My kids will love them!
This is such a neat treat to prepare for Valentine’s Day. And since there are 12 of them, I will get to eat this with the hubby for 6 days straight! 🙂
These little Valentine’s Day cakes are so cute! Perfect for foodie gifts or for desserts on this special day.
They’re so adorable! I love the fact that you used a bundt to bake them
Ok these could not be any cuter, and so perfect for the holiday! Love this so much.
Thanks so much, Nicole! They really are perfect! I hope that you get a chance to try them!
What a gorgeous valentines day treat! I need to get one of those mini bundt cake pans!
Haha! Thanks so much, Emily!
Oh these would be perfect for Valentine’s Day! They are so adorable and I bet really yummy because yes I just can’t get enough of chocolate! Will save this recipe to make these in about a week! 🙂
Thanks so much, Cathy! They really are amazing! I do hope that you enjoy them as much as I did!
I love individual size desserts – so cute! And Valentine’s Day or not, I’m totally in for this chocolate deliciousness!
Haha! I second that!
These look incredible and are perfect for Valentines Day – definitely need to make these this weekend with the kids.
Thanks so much, Bintu! I’m sure the kids will have fun making these!
I don’t know why, but I find mini anything so stinking cute, way cuter than the normal size! These mini bundts look delicious and so perfect to share with a loved one!
Haha! I so agree, Annie! Mini anything is so much cuter! Plus, I find it easier to indulge without feeling guilty!
This recipe is perfect for this Valentine. Definitely giving it to all my loved ones. Great idea.
Thanks so much! I do hope that you enjoy, Veena!
I love the brownie idea for bundt cakes. Thank you for the no artificial flavors or hfcs. You have to have chocolate for Valentine’s Day and these are perfect.
Yes, you definitely have to have Chocolate for Valentine’s Day! It’s always a plus when you can have a healthier version of your favorite sweet treat!
Yasss! High five to that – cooking with love and a dash of curiosity and adventure always leads to the best food memories haha 😀 Incredible pics, can’t wait to try these little bund(tles) of fun!
Thanks so much, Laura! I so agree! Haha!
Yum!!! What a perfct Valentines Day dessert!! I love that they have no artificial colours in them. Cheers for sharing, can’t wait to whip them up!
Yes, I really love that they are natural also! I do hope that you enjoy them as much as I did, Adrianne!