Milk Chocolate Mini Bundts
Prep
15 mins
Cook
25 mins
Servings
6
Difficulty
Easy
These adorable milk chocolate mini bundts are my go to when I want something fancy without all the fuss. They come together in just 40 minutes from start to finish, making them perfect for a weeknight treat or last minute dessert. The best part is how budget friendly they are since you probably have most of these ingredients on hand already. I love using real milk chocolate here because it adds such a rich flavor, and the cocoa powder brings some wonderful antioxidants to the table too. The mini bundt pans make them look impressively elegant, but honestly, they're nearly impossible to mess up.
Ella x
Ingredients
- 250all-purpose flour
- 150 ggranulated sugar
- 100 gunsalted butter
- 3large eggs
- 120 mlmilk
- 150 gmilk chocolate
- 20 gunsweetened cocoa powder
- 6 gbaking powder
- 3 gsalt
- 50 gmini sprinkles
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F) and line a 12-cup mini bundt pan with paper liners.
- 2
In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
- 3
In a large bowl, whisk together butter, eggs, milk, and vanilla extract (if using).
- 4
Add the dry ingredients to the wet ingredients and mix until just combined.
- 5
Melt the milk chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Add a teaspoon of vanilla extract for a richer flavor.
- 6
Pour the melted chocolate into the batter and fold until just combined.
- 7
Divide the batter evenly among the mini bundt cups.
- 8
Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
- 9
Allow the bundts to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- 10
Once the bundts are cool, dust with powdered sugar and decorate with mini sprinkles if desired.
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