If I could jump into my computer screen and eat one of these Double Chocolate and Kahlúa Mini Bundt Cakes I would do it in a heartbeat. Okay, I’d eat two…since they’re mini and all. Unfortunately, Kara took these little guys to work with her and even more unfortunately I can’t jump into my computer screen.
Kara and I made these last weekend when we were in the mood to bake with Kahlúa. And since we were in the mood for Kahlúa, we made sure to infuse both the cake and the glaze. Go big or go home, right? They turned out fantastic. In all honesty, Kara was smart to get them out of the house!
Even though it’s completely adorable, we don’t use our mini bundt pan all that often. But it just so happens we’ve now used it two times in one week. I also made these one weeknight for a co-workers birthday. Of course if you don’t have a mini bundt pan you can use a cupcake pan or a mini cupcake pan or a regular sized bundt pan too. 😉
How to Make Double Chocolate and Kahlúa Mini Bundt Cakes
- Once the butter and sugar is fluffy, add eggs one at a time.
- Now add the good stuff.
- Whisk together the dry ingredients in a large bowl.
- Add the dry and the wet alternately, scraping down the bowl as needed.
- Fold in the chocolate chunks last.
- Once baked and cooled, dip in the caramel sauce!
So delicious!!
Double Chocolate Kahlúa Mini Bundt Cakes
Ingredients
- 1 1/2 cup flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 3/4 tsp salt
- 1/2 cup half & half
- 1/2 cup plain Greek yogurt (we used nonfat)
- 2 sticks unsalted butter, softened
- 1 1/2 cup sugar
- 4 tsp Kahlúa, divided
- 4 large eggs
- 1/2 cup semisweet chocolate chunks
- caramel syrup
Instructions
- Preheat the oven to 325 degrees F. Spray a mini bundt pan with non-stick cooking spray and dust it with flour, set aside. You can use a regular sized bundt pan or cupcake pan as an alternative.
- Whisk together flour, cocoa powder, baking soda, and salt in a large bowl.
- Combine half & half and Greek yogurt in a small bowl. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, scraping down the sides of the bowl after each addition. Pour in 2 teaspoons of Kahlúa.
- Reduce the mixer to low and add the flour mixture, alternating with the half & half mixture, until combined. Fold in the chocolate chunks last.
- Spoon the batter into the prepared pan. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pan for 10 minutes then carefully invert pan, removing each bundt. Let cool completely on a wire rack.
- To make the glaze, add caramel sauce and remaining 2 teaspoons of Kahlúa to a small saucepan and cook over low heat, until smooth. Dip the tops of each bundt into the caramel mixture and let set.
- Store leftovers in an airtight container.