Caramel Mini Bundts

Instructions

1. 1

   Preheat your oven to 180°C. Line a mini bundt pan with parchment paper.

   Tip: For easy removal, grease the pan with a small amount of butter.

2. 2

   In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

   Tip: Sift the dry ingredients to ensure even distribution.

3. 3

   In a large bowl, using an electric mixer, beat the butter until creamy. Add eggs one at a time, beating well after each addition.

   Tip: Don’t overmix, as this can lead to dense bundts.

4. 4

   With the mixer on low speed, gradually add the dry ingredients to the butter mixture in three parts, alternating with the milk, beginning and ending with the dry ingredients.

   Tip: Scrape down the sides of the bowl as needed to ensure all ingredients are well incorporated.

5. 5

   Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Allow the chocolate to cool slightly before folding it into the batter.

6. 6

   Fold the chocolate into the batter until well combined. Stir in the caramel sauce and vanilla extract.

   Tip: Be gentle to avoid developing the gluten in the flour.

7. 7

   Divide the batter evenly among the mini bundt cups.

   Tip: Fill the cups about 2/3 full, as they will rise during baking.

8. 8

   Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.

   Tip: Don’t overbake, as the bundts will continue to cook after removal from the oven.

9. 9

   Allow the bundts to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

   Tip: Serve warm or at room temperature, dust with powdered sugar if desired.

10. 10

    To make the caramel glaze, heat the caramel sauce in a small saucepan over low heat, stirring constantly, until smooth and bubbly.

    Tip: Drizzle the glaze over the cooled bundts and sprinkle with flaky sea salt, if desired.