Ghirardelli Chocolate Chip Mini Bundt Cakes

These Mini Bundt Cakes make the perfect centerpiece for your brunch table! For best results use Ghirardelli Semi-Sweet Chocolate Chips and top with Ghirardelli Chocolate Bunnies filled with luscious caramel.

• Preparation Time: 40 mins
• Cooking Time: 20 mins
• Total Time: 60 mins
• Calories: 829 Calories

Ingredients

• 2 eggs
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 teaspoon baking powder
• 1 ½ cups all-purpose flour
• ½ teaspoon baking soda
• ¾ cup packed brown sugar
• ½ cup unsalted butter, softened
• 3 tablespoons unsalted butter
• ⅔ cup sour cream
• Ghirardelli Milk Chocolate Bunnies
• Nonstick cooking spray for baking
• 1 (12 ounce) bag Ghirardelli® Semi-Sweet Chocolate Baking Chips, divided
• 2 tablespoons Ghirardelli® Semi-Sweet Chocolate Mini Baking Chips

Recipe Instructions

Step 1

Preheat oven to 350 degrees F. Coat six 1-cup mini fluted tube cake molds with nonstick cooking spray for baking.

Step 2

In a medium bowl, combine flour, baking powder, baking soda, and salt; set aside.

Step 3

In a large bowl, beat 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and beat until fluffy. Beat in eggs, one at a time. Beat in vanilla. Beat in flour mixture alternately with sour cream, beating on low after each addition just until moistened. Fold in 1 cup chocolate chips. Divide into prepared molds.

Step 4

Bake for 20 minutes or until a wooden pick inserted near the centers comes out clean. Remove and cool in a pan on a wire rack for 5 minutes. Remove from molds. Cool completely.

Step 5

In a small saucepan over low heat, melt the remaining baking chips with 3 tablespoons butter until smooth and glossy. Cool slightly and spoon over cooled cakes. Sprinkle with mini baking chips.

Step 6

Top cakes with your favorite Ghirardelli Bunnies or Eggs.