Double Chocolate Mini Bundt Cakes with Chocolate Butter Cream Frosting<\/p><\/div>\n

There’s nothing low calorie about these darling bundles of chocolaty\u00a0goodness, so I made them using my mini bundt pan to create a semblance of self control. \u00a0It’s proven that single serve size portions help control calories consumed. \u00a0But who am I kidding? \u00a0Any attempt to stop at consuming\u00a0just one is thwarted\u00a0by the magical pull of the rich moist chocolate cake, speckled with chocolate chips topped with a luscious\u00a0chocolate butter cream frosting. \u00a0 Oh such chocolate magnificence!<\/p>\n

<\/p>\n

Everyone needs a chocolate fix and I’ve got the perfect occasion to indulge. \u00a0These luscious morsels will\u00a0make an appearance at my son’s wedding open house which we’re hosting in July this summer. \u00a0I’ll raise the ante by serving them along with the Mini Lemon Bundt Cakes with Citrus Cream Cheese\u00a0Frosting<\/a>. \u00a0What a duo! \u00a0Much like Tanner and Alexa! \u00a0We adore Alexa and her family. \u00a0What an awesome addition she is to the Mangum Mob, plus she elevates our family volleyball to a whole new level.\u00a0\u00a0(She’s 6’2″ and a professional volleyball player.)<\/em><\/p>\n

Alexa and Tanner<\/p><\/div>\n

I adapted\u00a0this recipe from a Martha Stewart recipe<\/a> by switching to whole wheat pastry flour, unrefined coconut oil in the cake and reduced-fat cream cheese in the frosting. \u00a0These are little things that improve nutritional value, but I’m certainly not out to take away all the deliciousness of this simple dessert.<\/p>\n

<\/p>\n

If you’re planning ahead, the unfrosted cakes store nicely in the freezer in an airtight container for up to 2 to 3 months. \u00a0Pull out and bring to room temperature, then make a fresh batch of the frosting and you’re ready to serve.<\/p>\n

<\/p>\n

Chocolate cake served in any form is such an all-American delight. \u00a0Everyone loves a rich, moist cake smothered in creamy frosting. \u00a0It’s got to be one of my favorite desserts. \u00a0I guess that makes me an all-American gal. \u00a0Enjoy!<\/p>\n

One Year Ago: Lemony Lemon Cake<\/a>\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Two Years Ago: Fiesta Black Bean Salad with Avocado and Lime<\/a><\/strong><\/p>\n

\n

\n

\n

\n

Print<\/a><\/div>

<\/div>

Double Chocolate Mini Bundt Cakes with Chocolate Butter Cream Frosting<\/div>\n <\/div>

\n

Prep Time: 20 minutes<\/span><\/p>

Cook Time: 20 minutes<\/span><\/p>

Total Time: 40 minutes<\/span><\/p><\/div>\n

Yield: 18 mini bundt cakes<\/span><\/p><\/div>\n

\n <\/div>\n <\/div>

• Double Chocolate Mini Bundt Cakes with Chocolate Butter Cream Frosting<\/span>\r<\/li>
• Cooking Spray\r<\/li>
• 2 ounces bittersweet chocolate \r<\/li>
• 3\/4 cup unrefined coconut oil, melted\r<\/li>
• 1 cup sugar\r<\/li>
• 1 egg\r<\/li>
• 1 cup water\r<\/li>
• 1 cup buttermilk\r<\/li>
• 2 cups whole wheat pastry flour\r<\/li>
• 1 Tbsp baking soda\r<\/li>
• 1\/2 cup cocoa powder (I use Hershey's Special Dark Cocoa)\r<\/li>
• 3\/4 tsp salt\r<\/li>
• 3\/4 cup mini semisweet chocolate chips\r<\/li>
  Chocolate Butter Cream Frosting\r<\/div>
• 2 ounces bittersweet chocolate\r<\/li>
• 4 ounces reduced-fat cream cheese\r<\/li>
• 4 Tbsp butter\r<\/li>
• 2 cups powdered sugar\r<\/li>
• 2 Tbsp unsweetened cocoa powder\r<\/li>
• 1 tsp vanilla<\/li><\/ul>
  1. Preheat oven to 350 degrees F. Coat mini bundt pans with cooking spray.\r<\/li>
  2. Melt chocolate in microwave (see frosting instructions below) and put in a bowl. Whisk in the oil, egg and sugar until smooth. Whisk in the water and buttermilk to chocolate mixture. \r<\/li>
  3. Mix flour, cocoa powder, baking soda and salt in a medium bowl. Add half the dry ingredients to the wet ingredients. Add remaining dry ingredients and stir until smooth. Stir in mini chocolate chips. Pour the batter into pans and bake for 20-25 minutes, or until a toothpick inserted in center of cakes comes out clean. Remove from oven and let cool in pan 5 minutes then remove to wire rack and let cool completely. Pipe frosting into center of each mini cake. Store in an airtight container for up to a week (or if freezing see note below.)\r<\/li>
  4. For the Frosting:<\/span> Melt bittersweet chocolate in microwave on HIGH for 30 seconds, then stir. Heat another 30 seconds, then stir. If needed heat for 10 seconds, then stir. Set aside.\r<\/li>
  5. Combine cream cheese and butter in a large bowl. Using an electric hand mixer or stand mixer beat on medium speed for 3 minutes. Slowly add sugar, cocoa powder and vanilla, mixing until well combined. Add melted chocolate and mix until well combined on medium-high speed for one more minute. Store frosting in refrigerator until ready to use.<\/li><\/ol>

     Notes<\/p>

     May freeze unfrosted cakes in an airtight container for up to 2 to 3 months. When ready to serve, remove cakes from freezer and bring to room temperature. Prepare frosting and pipe into center of each cake. <\/p><\/div>

     3.1<\/div>https:\/\/karenmangum.com\/double-chocolate-mini-bundt-cakes-with-chocolate-butter-cream-frosting\/<\/a><\/div>

     insidekarenskitchen.com<\/div><\/div><\/div><\/p>\n

      <\/p>\n

     You might also enjoy:<\/p>\n

     Brownie Cups with Vanilla Bean Ice Cream<\/a><\/p>\n

     <\/p>\n

      <\/p>\n

      <\/p>\n

      <\/p>\n

      <\/p>\n

      <\/p>\n

     Black Bean Brownies<\/a><\/p>\n

     <\/p>\n

      <\/p>\n

      <\/p>\n

      <\/p>\n

      <\/p>\n

      <\/p>\n

     Chocolate Cheesecake Cups with Oreo Cookie Crust<\/a><\/p>\n

     <\/p>\n

      <\/p>\n

      <\/p>\n

      <\/p>\n

      <\/p>\n

      <\/p>\n

     Double Dark Chocolate No Bake Cheesecake<\/a><\/p>\n

     <\/p>\n","protected":false},"excerpt":{"rendered":"

     There’s nothing low calorie about these darling bundles of chocolaty\u00a0goodness, so I made them using my mini bundt pan to […]<\/p>\n","protected":false},"author":1,"featured_media":3045,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16],"tags":[80],"class_list":["post-3041","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts","tag-desserts"],"_links":{"self":[{"href":"https:\/\/karenmangum.com\/wp-json\/wp\/v2\/posts\/3041","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/karenmangum.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/karenmangum.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/karenmangum.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/karenmangum.com\/wp-json\/wp\/v2\/comments?post=3041"}],"version-history":[{"count":4,"href":"https:\/\/karenmangum.com\/wp-json\/wp\/v2\/posts\/3041\/revisions"}],"predecessor-version":[{"id":3050,"href":"https:\/\/karenmangum.com\/wp-json\/wp\/v2\/posts\/3041\/revisions\/3050"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/karenmangum.com\/wp-json\/wp\/v2\/media\/3045"}],"wp:attachment":[{"href":"https:\/\/karenmangum.com\/wp-json\/wp\/v2\/media?parent=3041"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/karenmangum.com\/wp-json\/wp\/v2\/categories?post=3041"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/karenmangum.com\/wp-json\/wp\/v2\/tags?post=3041"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}