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:
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.
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:
High-fructose corn syrup
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!
¾cupVery hot water(Let boiling water cool slightly!)
½cupunsalted butter, melted
½cupchocolate chips, premium
Wilton's Natural Rich Chocolate Icing
Wilton's Natural Chocolate Jimmies
Wilton's Natural Heart Confetti
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.
Once fully cooled, top with Wilton's Natural Rich Chocolate Icing and sprinkle their Natural Chocolate Jimmies and/or Natural Heart Confetti. Enjoy!
Tips & Tricks
STORAGE: Keep leftover bundt cakes stored for up to 4 days in the fridge.