Go Back
+ servings
Valentine's Day Mini Chocolate Brownie Bundt Cakes
Print Pin
4.75 from 12 votes

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.
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 Bundt cakes
Author Shanika | Orchids + Sweet Tea

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!

Notes

  • 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.