Mexican Hot Chocolate Mini-Bundt Cakes Recipe

Name: Mexican Hot Chocolate Mini-Bundt Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups flour; 2 cups sugar, divided; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/4 teaspoon cayenne pepper; 1 -2 tablespoon cinnamon; 3 small eggs; 1/2 cup buttermilk; 1 cup butter; 6 ounces bittersweet chocolate; 1/2 cup cocoa powder; 2/3 cup espresso or 2/3 cup strongly brewed coffee; 2 tablespoons vanilla extract; 1/4 teaspoon almond extract

Servings: persons

2 cups flour
2 cups sugar, divided
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 -2 tablespoon cinnamon
3 small eggs
1/2 cup buttermilk
1 cup butter
6 ounces bittersweet chocolate
1/2 cup cocoa powder
2/3 cup espresso or 2/3 cup strongly brewed coffee
2 tablespoons vanilla extract
1/4 teaspoon almond extract

1
Preheat oven to 350u00b0; grease and flour 12 mini-bundt forms and set aside (if you only have a Mini-Bundt pan with six cavities, bake this recipe in two batches).
2
In a bowl, whisk the flour, 1 cup sugar, baking soda, salt, cayenne, and cinnamon together; set aside.
3
Beat eggs and buttermilk together and set aside.
4
Melt butter and chocolate together in the top of a double boiler or in a metal bowl suspended over simmering water; make sure that the bottom of the bowl does not touch the water.
5
Add in cocoa powder and espresso; stir until thoroughly combined.
6
Add the egg mixture to the chocolate mixture.
7
Stir in the remaining 1 cup sugar, vanilla, and almond extract.
8
Stir the wet ingredients into the dry ingredients; mix until thoroughly combined and any lumps are dissolved.
9
Pour the batter into the prepared Mini-Bundt pans.
10
Bake for 20 minutes exactly; let the bundts cool for 10 minutes before inverting them onto a wire rack to finish cooling.
11
Delicious served plan or with a dollop of whipped cream or chocolate whipped cream.

1622

kcal

Calories

Fat

200

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups flour, 2 cups sugar, divided, 1 teaspoon baking soda, 1/2 teaspoon salt, and more.

Yes, Mexican Hot Chocolate Mini-Bundt Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mexican Hot Chocolate Mini-Bundt Cakes

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