Easy Chocolate Chip Bundt Cake | Chocolate Chip Cupcakes
This mini chocolate chip bundt cake is a classic, easy-to-make, super moist recipe; loaded with chocolate chips and topped with rich chocolate glaze is the best individual-sized treat for all chocolate lovers. I have also baked mini chocolate chip cupcakes with the same batter.
Servings: 16
Calories: 292kcal
Equipment
- Bundt pan or Fluted pan
- Cupcake liners
Ingredients
- ¼ cup Butter, softened
- ¼ cup Oil (vegetable, canola or coconut)
- ½ cup Brown sugar
- ¼ cup Sugar
- 2 Eggs
- 1 teaspoon Vanilla extract
- ⅔ cup Sour cream
- 1 ½ cups All-purpose flour
- ½ teaspoon Salt
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- 1 cup Chocolate chips
For the chocolate ganache (glaze)
- ⅓ cup Chocolate chips
- ¼ cup Heavy cream
Instructions
For the cake batter
- Preheat the oven to 350 degrees F. Grease the bundt pan very well. Arrange the cupcake liners and keep them ready.
- Add softened butter, oil, brown sugar, sugar, and cream in a large mixing bowl using a handheld mixer or a whisk.¼ cup Butter, softened, ¼ cup Oil, ½ cup Brown sugar, ¼ cup Sugar
- Next, add eggs, vanilla extract, and sour cream and continue whisking until light.2 Eggs, 1 teaspoon Vanilla extract, ⅔ cup Sour cream
- Now add all the dry ingredients, i.e., four, salt, baking powder, baking soda, and mix until just combined. Do not over-mix.1 ½ cups All-purpose flour, ½ teaspoon Salt, 1 teaspoon Baking powder, ½ teaspoon Baking soda
- Fold in chocolate chips until evenly distributed in the batter.1 cup Chocolate chips
Bake the cake in a bundt pan or mini cupcakes
- Fill mini fluted pans or mini bundt pans with the batter and bake in an oven for 20 -24 mins, or until a toothpick inserted into the center comes out clean. I have filled two mini fluted pans and 16 mini cups. The cupcakes took about 13-15 mins to bake.
- Remove the mini cakes from a mold after 5 to 10 minutes and let it cool before you pour the glaze.
For chocolate ganache (glaze)
- In a double boiler, melt chocolate chips and cream together, occasionally stirring until it becomes smooth and silky. Keep this aside. (More the chocolate thicker the ganache, so vary as desired).⅓ cup Chocolate chips, ¼ cup Heavy cream
- Next, pour the chocolate ganache over the mini cakes, and give the finish you desire.
- For the cupcakes, I have simply decorated them using melted chocolate in a piping bag. You can garnish it with some more chocolate chips if desired!
Notes
- You can either prepare six mini cakes or even bake them in a 9 x 9 baking pan or make a full batch of mini cupcakes. The time to bake may vary accordingly. I have baked two mini cakes and 16 cupcakes.
- Properly cream together sugar, butter, and oil, as this is going to make your cake light and fluffy.
- Do not overmix the batter, as this will make your cake dense.
- Depending on the size of the baking pan, the time to bake will vary.
Nutrition
Calories: 292kcal | Carbohydrates: 30g | Protein: 3g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 39mg | Sodium: 172mg | Potassium: 158mg | Fiber: 2g | Sugar: 18g | Vitamin A: 243IU | Vitamin C: 0.1mg | Calcium: 51mg | Iron: 2mg