There is a tasty little bakery called Nothing Bundt Cakes that makes the most amazing bundt cakes. The thing that makes their cakes so divine is they are amazingly moist! Also, they make smaller versions of their bundt cakes called bundtlets and bundtinis. I decided to make an at home version of their cake for Valentine’s and make them the bundetlet size. These Chocolate Chocolate Chip Bundlets are just the right size to give away.
I made them using this Wilton mini bundt pan. The recipe makes 2 dozen. It is best to use 2 pans to make these. You can get by with using one, but the second batch of cakes with be puffer and won’t be as uniform as the first batch.
This recipe turns out nice and moist like Nothing Bundt Cakes bundlets, but the crumb is not exactly the same. Still, it is a pretty close version that can be made at home for less money.
Also, you can give them in cupcake boxes. You just want to get one with a removable insert, since you won’t need it. I found these cute polka dot ones on amazon that cost less than 50 cents each. I found them in both red and pink. Also, I flattened out some Valentine print cupcake liners to place the cakes on. I used 2 per cake. I put 2 together with the printed sides facing out. This way you see the cute print from the side and top when looking at the cakes.
This recipe can be used to make a full bundt cake too. As a result, I have included instructions on how to do that in the notes of the recipe. You can even change the cake mix and pudding mix in the recipe to make the other versions of their bundt cakes like lemon or red velvet. Obviously, just leave the chocolate chips out for the lemon version.
- 1 (18.25 oz) pkg chocolate cake mix (I used devils food)
- 1 1/2 cups mini chocolate chips
- 1 (3.4 oz) pkg chocolate pudding (I used the chocolate fudge)
- 1 cup sour cream (I used light)
- 4 eggs
- 1/2 cup water
- 1/2 cup oil
- 6 oz cream cheese, softened (I used light)
- 3 Tbsp. butter, softened
- 3 cups powdered sugar
- 1 1/2 tsp vanilla
- Preheat oven to 350 degrees.
- Place cake mix into a large mixing bowl. Place chocolate chips in a small bowl. Add 2 Tbsp of the cake mix to the chocolate chips and stir to coat. (coating the chips with some of the cake mix will prevent them from sinking to the top of the bundtlets.) Set chips aside.
- Now add the pudding mix, sour cream, eggs, water, and oil to cake mix. Beat together with a hand mixer for 2 minutes. The batter will be really thick.
- Fold the mini chocolate chips into the batter.
- Spray your mini bundt pans with vegetable oil or canola oil. (If you use regular non-stick cooking spray it can eat off some of the non-stick coating on your pan. If you don’t have the oil in spray form, you can also brush it on the tins.I use a 100% canola spray I get from Sam’s Club)
- Divide batter between the 24 mini bundts. I like to put the batter in a gallon sized freezer bag. Then I snip off the corner and pipe the batter into the pans. You want the pans filled just enough to cover the fluted part of each mini bundt, so each cavity is almost full of batter.
- Bake at 350 degrees for 10-14 minutes until cake spring back after lightly pressing.
- Remove from the oven and allow to cool for 2 minutes and then invert to remove from pan. Allow to cool completely.
- In a large bowl, beat cream cheese and butter together until combined. Then slowly add in powdered sugar and vanilla. Beat until well blended. Place in a piping bag and pipe into strips on each mini bundt cake. Work from the out side to the center and you will end up filling the center of each mini bundt with frosting. Then you can top with a raspberry if desired. Makes 24 mini bundtlets.
If making a full sized bundt – grease and flour you bundt pan or use the Baking for of non-stick spray. This spray has flour in it. Bake for 45-50 minutes and allow to cool in pan for 10 minutes before inverting.
Recipe adapted from Favorite Family Recipes.