Indulge your senses with the rich, decadent flavor of Chocolate Kahlua Mini Bundt Cakes! These delightful treats are not just a feast for the eyes but also a heavenly experience for your taste buds. Imagine biting into a moist chocolate cake infused with the smooth, coffee-kissed essence of Kahlua—it's pure bliss! Perfect for parties, gatherings, or a cozy night in, these mini bundt cakes are sure to impress your guests and leave them craving more. Ready to elevate your baking game? Let’s dive into this scrumptious recipe that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 mini bundt cakes
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 1/2 cup Kahlua
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Ensure that your oven rack is positioned in the center for even baking.
- Prepare your mini bundt cake pan by greasing it with non-stick cooking spray or butter. Make sure to coat all the nooks and crannies to prevent sticking.
- In a large mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. This ensures that all dry ingredients are well combined and helps to aerate the flour.
- In another bowl, whisk together the melted unsalted butter, granulated sugar, Kahlua, eggs, and vanilla extract until the mixture is smooth and well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- Using a spoon or a piping bag, carefully fill each mini bundt cake cavity about 2/3 full with the batter. This allows room for the cakes to rise without overflowing.
- Place the filled mini bundt pan in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a cake comes out clean.
- Once baked, remove the mini bundt cakes from the oven and allow them to cool in the pan for about 10 minutes. This helps them set and makes them easier to remove.
- After 10 minutes, carefully invert the pan onto a wire rack to release the cakes. Gently tap the pan if necessary to help the cakes come out.
- Allow the mini bundt cakes to cool completely on the wire rack before serving or decorating. You can dust them with powdered sugar or drizzle with chocolate ganache for an extra touch.
- Enjoy your delicious Chocolate Kahlua Mini Bundt Cakes with a cup of coffee or as a delightful dessert!
Tips
- Prep Your Pan: Make sure to thoroughly grease your mini bundt cake pan to ensure easy release. A light dusting of cocoa powder after greasing can add an extra layer of non-stick protection.
- Sift the Dry Ingredients: Sifting the flour and cocoa powder not only combines them well but also aerates the mixture, resulting in a lighter cake texture.
- Don’t Overmix: When combining wet and dry ingredients, mix just until you see no dry flour. Overmixing can lead to dense cakes, so embrace a few lumps!
- Fill with Care: Fill each bundt cavity about 2/3 full to allow for rising without overflow. If you have extra batter, consider baking a few mini cupcakes!
- Check for Doneness: Use a toothpick to test for doneness. Insert it into the center of a cake; if it comes out clean or with a few moist crumbs, they’re ready!
- Cooling Time: Allow the cakes to cool in the pan for 10 minutes before inverting onto a wire rack. This helps them set and prevents breakage.
- Decorate Delightfully: Once cooled, consider dusting with powdered sugar or drizzling with chocolate ganache for an elegant finish that enhances the chocolate flavor.
- Pair Perfectly: Serve these mini bundt cakes with a cup of coffee or a scoop of vanilla ice cream for a delightful dessert experience that balances the rich chocolate and coffee flavors.
Nutrition Facts
Calories: 167kcal
Carbohydrates: 31g
Protein: 3g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 48mg
