Valentine’s Day Mini Chocolate Brownie Bundt Cakes

These Mini Chocolate Brownie Bundt Cakes are the perfect sweet treat for Valentine’s Day!  They are incredibly moist, fluffy, and most certainly for the absolute chocolate lover. 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 SunButter Vegan Mini Cakes

Fluffy Vegan Oatmeal Whole Wheat Pancakes

Vegan Chewy, Fudge Avocado Walnut Brownies

Mini Vegan Strawberry Peach Galettes

 Lemon Tart with Strawberries + Mint

Peach Mini Bundt Cakes with Strawberry Drizzle

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!

Preheat your oven to 350 degrees Fahrenheit and grease your mini bundt cake pan with butter or cooking spray to make things easier when removing these little cakes.

Combine the water and cocoa powder in a small saucepan on medium-high heat. Bring it to a boil, whisking it frequently. Remove from heat and set aside until cooled, about 25-30 minutes.

In a small bowl, add Almond milk and lemon juice, stirring them together and set aside for 5 minutes or so, to create a dairy-free ‘buttermilk’.

In the bowl of an electric stand mixer, beat together on low speed—the sugar, eggs (one at a time), and vanilla, for 1-2 minutes, scraping the sides if needed. Next, add the cooled chocolate mixture and mix until well incorporated.

In a large bowl, whisk together the flour, baking soda, and sea salt.

Turn the speed to medium and add in half the amount of flour, until well incorporated. Now, add the ‘buttermilk’ (1/2 of it first) and continue mixing until well combined.

Add the other half of flour and the other half of the ‘buttermilk’ and continue mixing until well combined again. Lastly, fold in chocolate chips to create a bursting chocolatey flavor and a more ‘brownie’ feel!

Pour the batter into each bundt cake cavity, about 2 Tbsps and using a butter knife, spread around evenly.

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 on a cooling rack.

Once fully cooled, drizzle with Wilton’s naturally flavored Rich Chocolate icing and sprinkle their naturally flavored Chocolate Jimmies and/or naturally flavored Heart Confetti. Enjoy!

Bon Appetite!

5 from 11 votes

Print

Valentine’s Day Mini Chocolate Brownie Bundt Cakes

These Mini Chocolate Brownie Bundt Cakes are the perfect sweet treat for Valentine’s Day! They are incredibly moist, fluffy, and most certainly for the absolute Chocolate lover. Packed and bursting with chocolate flavor, loaded with chocolate chips (for an extra dose of chocolate!) and fully covered with a delicious Natural Chocolate Frosting drizzle and cute heart sprinkles from Wilton, these mini cakes are truly delectable and a crowd pleaser, indeed!

Course: Dessert

Keyword brownie, cakes, chocolate, dairy-free, dessert, homemade, sweet, sweets

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 12 Mini Bundt Cakes

Creator Shanika | Orchids + Sweet Tea

Must-Haves:

• 2 cups organic all-purpose baking flour (I used Bob’s Red Mill)
• 1 cup organic pure cane sugar
• 1 tsp baking powder
• 1/2 tsp baking soda (I used Bob’s Red Mill)
• 1/2 tsp sea salt
• 1/2 cup Cocoa powder, unsweetened
• 1 tsp vanilla extract
• 1/2 cup fresh water
• 2 large eggs, room temp.
• 1/2 cup Almond milk + 1 tsp lemon juice
• 1/3 cup Ghirardelli Semi-sweet Chocolate Premium Chips
• Wilton’s Natural Rich Chocolate Icing
• Wilton’s Natural Chocolate Jimmies
• Wilton’s Natural Heart Confetti

Instructions:

1. Preheat your oven to 350 degrees Fahrenheit and grease your mini bundt cake pan with butter or cooking spray to make things easier when removing these little cakes.

2. Combine the water and cocoa powder in a small saucepan on medium-high heat. Bring it to a boil, whisking it frequently. Remove from heat and set aside until cooled, about 25-30 minutes.

3. In a small bowl, add Almond milk and lemon juice, stirring them together and set aside for 5 minutes or so, to create a dairy-free ‘buttermilk’.

4. In the bowl of an electric stand mixer, beat together on low speed—the sugar, eggs (one at a time), and vanilla, for 1-2 minutes, scraping the sides if needed. Next, add the cooled chocolate mixture and mix until well incorporated.

5. In a large bowl, whisk together the flour, baking soda, baking powder, and sea salt.

6. Turn the speed to medium and add in half the amount of flour, until well incorporated. Now, add the ‘buttermilk’ (1/2 of it first) and continue mixing until well combined.

7. Add the other half of flour and the other half of the ‘buttermilk’ and continue mixing until well combined again. Lastly, fold in chocolate chips to create a bursting chocolatey flavor and a more ‘brownie’ feel!

8. Pour the batter into each bundt cake cavity, about 2 Tbsps and using a butter knife, spread around evenly.

9. 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.**

10. Remove from the oven and let cool for about 15 minutes before removing them from cake pan to continue to cool on a cooling rack.

11. Once fully cooled, drizzle with Wilton’s Natural Rich Chocolate Icing and sprinkle their Natural Chocolate Jimmies and/or Natural Heart Confetti. Enjoy!

12. Bon Appetite!

FYI:

STORAGE: Place leftover Mini Bundt Cakes in the refrigerator for up to 3-4 days, wrapped in plastic wrap.

Valentine’s Day Mini Chocolate Brownie Bundt Cakes.

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