Butterscotch Mini Bundts
Prep
20 mins
Cook
25 mins
Servings
12
Difficulty
Easy
Butterscotch Mini Bundts are individual chocolate cakes infused with rich butterscotch sauce. These delightful treats combine all purpose flour, granulated and brown sugars, eggs, butter, cocoa powder and milk, bound together with baking powder. Ready in just 45 minutes total, with only 20 minutes of preparation and 25 minutes of baking, they suit anyone craving an elegant yet straightforward dessert that delivers impressive results.
Ella x
Ingredients
- 250 gall-purpose flour
- 250 ggranulated sugar
- 100 gbrown sugar
- 2eggs
- 200 gbutterscotch sauce
- 100 gunsalted butter
- 10 gbaking powder
- 5 gsalt
- 50 gcocoa powder
- 150 mlmilk
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease a 12-cup mini bundt pan and set aside.
- 2
In a medium bowl, whisk together the flour, sugar, brown sugar, baking powder, and salt.
- 3
In a large bowl, whisk together the eggs, butterscotch sauce, and unsalted butter.
- 4
Add the dry ingredients to the wet ingredients and mix until just combined.
- 5
Pour the batter into the prepared mini bundt pan and smooth the tops.
- 6
Bake for 18-20 minutes, or until a toothpick inserted into the center of a bundt comes out clean.
- 7
While the bundts are baking, prepare the streusel topping by mixing together the brown sugar, flour, and cocoa powder in a small bowl.
- 8
Remove the bundts from the oven and let cool in the pan for 5 minutes. Then, transfer to a wire rack to cool completely.
- 9
Just before serving, sprinkle the streusel topping evenly over the cooled bundts.
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