Chilli Chocolate Mini Bundts
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
These adorable little chilli chocolate bundts are my go to when I need something impressive but don't have much time. The whole thing comes together in under an hour, and honestly, they're so simple you'll wonder why you haven't made them before. Dark chocolate is packed with antioxidants that make you feel a bit less guilty about indulging, and that unexpected kick of chilli just elevates everything to something special. The recipe is incredibly forgiving too, perfect for bakers of any level. Trust me, once you bite into one of these warm from the oven, you'll be making them constantly.
Ella x
Ingredients
- 250all-purpose flour
- 150 gunsalted butter
- 200 ggranulated sugar
- 100 gdark chocolate
- 125 gplain flour
- 50 gunsweetened cocoa powder
- 10 gbaking powder
- 5 gsalt
- 20 gground chilli
- 2eggs
- 50 mlmilk
- 1 mlvanilla extract
Detail level
Instructions
- 1
Preheat the oven to 180°C. Line a mini bundt tin with parchment paper.
Tip: Use a mini bundt tin for the best results.
- 2
In a medium bowl, whisk together the all-purpose flour, plain flour, unsweetened cocoa powder, baking powder, and salt.
Tip: Sift the dry ingredients to ensure they are well combined.
- 3
In a large bowl, use an electric mixer to beat the butter and sugar until light and fluffy.
Tip: Use a stand mixer for the best results.
- 4
Melt the dark chocolate in a double boiler or in the microwave in 10-second increments, stirring between each interval.
Tip: Stir the melted chocolate until smooth.
- 5
Add the melted chocolate to the butter mixture and beat until well combined.
Tip: Use a spatula to scrape down the sides of the bowl.
- 6
Beat in the eggs one at a time, followed by the milk and vanilla extract.
Tip: Use a spatula to scrape down the sides of the bowl.
- 7
Gradually add the dry ingredients to the wet ingredients, beating until just combined.
Tip: Do not overmix.
- 8
Stir in the ground chilli.
Tip: Use a spatula to scrape down the sides of the bowl.
- 9
Divide the batter evenly between the mini bundt tin.
Tip: Use a spoon to fill the tin.
- 10
Bake for 20-25 minutes, or until a toothpick inserted into the centre of a bundt comes out clean.
Tip: Let the bundts cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- 11
Serve warm, dust with powdered sugar if desired.
Tip: Enjoy your delicious chilli chocolate mini bundts!
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