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Ghirardelli Chocolate Chip Mini Bundt Cakes

Rated as 3.7 out of 5 Stars
115

"These Mini Bundt Cakes make the perfect centerpiece for your brunch table! For best results use Ghirardelli Semi-Sweet Chocolate Chips and top with Ghirardelli Chocolate Bunnies filled with luscious caramel."
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Ingredients

1 h servings 829
Original recipe yields 6 servings

Directions

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  1. Preheat oven to 350 degrees F. Coat six 1-cup mini fluted tube cake molds with nonstick cooking spray for baking.
  2. In a medium bowl, combine flour, baking powder, baking soda, and salt; set aside.
  3. In a large bowl, beat 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and beat until fluffy. Beat in eggs, one at a time. Beat in vanilla. Beat in flour mixture alternately with sour cream, beating on low after each addition just until moistened. Fold in 1 cup chocolate chips. Divide into prepared molds.
  4. Bake for 20 minutes or until a wooden pick inserted near the centers comes out clean. Remove and cool in a pan on a wire rack for 5 minutes. Remove from molds. Cool completely.
  5. In a small saucepan over low heat, melt the remaining baking chips with 3 tablespoons butter until smooth and glossy. Cool slightly and spoon over cooled cakes. Sprinkle with mini baking chips.
  6. Top cakes with your favorite Ghirardelli Bunnies or Eggs.

Footnotes

  • Test Kitchen Tips:
  • If you don't have mini Bundt molds, coat fifteen 2 1/2-inch muffin cups with nonstick cooking spray. Fill each cup two-thirds full. Bake 13 to 15 minutes or until a toothpick inserted near the centers comes out clean. Cool 2 minutes in cups; remove and cool completely. Glaze as above.
  • For easy glazing, transfer cooled glaze mixture to a zip-top bag. Seal and snip one corner of the bag. Glaze as above.

Nutrition Facts


Per Serving: 829 calories; 49.9 100.4 11.1 131 443 Full nutrition

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Reviews

Read all reviews 9
  1. 10 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I followed the recipe exactly except for the topping. I didn’t have mini chocolate chips but since it was Halloween, I crushed two Butterfinger minis and sprinkled them on top. My husband loved...

Most helpful critical review

Very disappointed. Made the recipe for a dinner party and it was dry and kind of flavorless. A cross between a cake and a cookie but not as good as either. I would not recommend this one.

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I followed the recipe exactly except for the topping. I didn’t have mini chocolate chips but since it was Halloween, I crushed two Butterfinger minis and sprinkled them on top. My husband loved...

I picked this recipe because Gheradelli is the chocolate I usually use for baking or for a treat.. I made 18 little bundt cakes with this recipe, for my daughter's community service group, an...

It turned out great. Only could find Hershey’s semi sweet chocolate chips It was moist and yummy. The grandkids gobbled them up. Just the right size

Very disappointed. Made the recipe for a dinner party and it was dry and kind of flavorless. A cross between a cake and a cookie but not as good as either. I would not recommend this one.

Tasty, but dry

Very easy and cute little cakes to make for Easter. I know the grands will love them. Personally, I prefer the taste of “real” icing drizzle as opposed to melted chocolate chips.

Made exactly as the recipe was written. Got rave reviews from everyone. Will definitely make them again.

This didn't work at all. I don't know what I did wrong, but I ended up with cookie dough! I followed the recipe exactly. I realized that there was only vanilla and eggs as the liquids, nothing e...

Made with milk choc chips since I had a bunch already. I’m sure semi-sweet would have been delicious. Easy to pull together, and I’d recommend microwaving for 30 seconds just before serving as...