Best 2 Milk Chocolate Mini Bundt Cakes Recipes

Indulge in a delightful culinary adventure with these delectable Milk Chocolate Mini Bundt Cakes, a symphony of flavors that will tantalize your taste buds. These bite-sized treats, adorned with a rich milk chocolate glaze, are the perfect accompaniment to any occasion, whether it be an intimate gathering or a grand celebration. Embark on a sweet journey with our collection of recipes, offering a diverse selection of bundt cake variations that cater to every palate. From classic chocolate to indulgent caramel swirl, these recipes promise an explosion of flavors and textures that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

MILK CHOCOLATE BUNDT CAKE

Milk Chocolate Bundt Cake image

Try this recipe for a moist mild chocolate cake that cuts cleanly and doesn't need frosting. This scrumptious snack cake travels very well, so it's a snap to share anywhere.

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 12-14 servings.

Number Of Ingredients 12

Ingredients

1 milk chocolate candy bar (7 ounces), broken into pieces
1/2 cup chocolate syrup
1 cup butter, softened
1-1/2 cups sugar
4 eggs
1 teaspoon vanilla extract
2-3/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
Confectioners' sugar, optional

Steps:

In a microwave, melt candy bar with chocolate syrup; stir until smooth. Set aside to cool. , In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in chocolate mixture and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 15 minutes. Remove from pan and cool completely. Dust with confectioners' sugar if desired.

Nutrition Facts : Calories 423 calories, Fat 20g fat (12g saturated fat), Cholesterol 100mg cholesterol, Sodium 338mg sodium, Carbohydrate 57g carbohydrate (36g sugars, Fiber 1g fiber), Protein 6g protein.

MILK CHOCOLATE MINI BUNDT CAKES

Milk Chocolate Mini Bundt Cakes image

Make and share this Milk Chocolate Mini Bundt Cakes recipe from Food.com.

Provided by ratherbeswimmin

Categories Dessert

Time 1h7m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

3/4 cup chopped walnuts or 3/4 cup chopped pecans
2 teaspoons unsweetened cocoa powder
2 teaspoons sugar
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
8 tablespoons unsalted butter, at room temperature
1/3 cup sugar
1 large egg
1/2 teaspoon pure vanilla extract
1/2 cup whole milk
7 ounces premium-quality milk chocolate, melted and cooled
2 ounces bittersweet chocolate, finely chopped
2 teaspoons light corn syrup
1 tablespoon chopped toasted pecans (optional)

Steps:

Center a rack in the oven; preheat oven to 350°; generously butter a 6-mold mini Bundt pan.
Make the swirl: toss the nuts, cocoa, and sugar together in a bowl; set aside.
Make the cake: in a bowl, whisk the flour, baking powder, and salt together; set aside.
Working with a stand mixer fitted with paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar together on medium speed until smooth, about 3 minutes (always scrape down sides of bowl as needed when mixing).
Add in the egg; beat 1 minute; then beat in the vanilla (don't be concerned if the mixture looks curdled-it will smooth out soon).
Decrease mixer speed to low; add in half the flour mixture, mixing only until incorporated.
Add in the milk, and when it is blended into the batter, add the remaining flour mixture, again mixing just to incorporate.
Add in the melted chocolate; mix to blend.
Fill each of the mini Bundt molds with a little batter, then divide the swirl mixture evenly among the molds; top off the Bundts with the remaining batter.
Bake 20-22 minutes or until test done (pick comes out clean).
Transfer the pan to a rack; let rest for 5 minutes; then invert them onto the rack and let them cool to room temperature.
Make the glaze: melt the chocolate in a heatproof bowl over a saucepan of simmering water OR in a microwave oven (my preferred method).
Stir in the corn syrup; using a small offset metal spatula or a table knife, spread the shiny glaze over the tops of the cooled Bundts, then scatter the nuts, if using, over the glaze.
Let the glaze set at room temperature; it will take about 15 minutes.

Tips:

Make sure your oven is preheated to the correct temperature before baking the mini bundt cakes. This will help them rise properly and bake evenly.
Use room temperature ingredients. This will help the batter mix together more easily and will result in a more tender cake.
Do not overmix the batter. Overmixing can make the cake tough.
Fill the mini bundt cake molds only about 2/3 full. This will allow the cakes to rise without overflowing.
Bake the mini bundt cakes until a toothpick inserted into the center comes out clean. Overbaking can make the cakes dry.
Let the mini bundt cakes cool in the molds for a few minutes before turning them out onto a wire rack to cool completely.
For a richer flavor, use dark chocolate instead of milk chocolate.
If you don't have mini bundt cake molds, you can use a regular muffin tin. Just fill the muffin cups about 2/3 full and bake for the same amount of time.

Conclusion:

These milk chocolate mini bundt cakes are a delicious and easy-to-make treat that is perfect for any occasion. They are moist and fluffy, with a rich chocolate flavor. The cakes are also very versatile and can be decorated with a variety of toppings, such as powdered sugar, chocolate ganache, or fresh berries. The next time you are looking for a sweet treat, give these milk chocolate mini bundt cakes a try. You won't be disappointed!