Name: Chocolate Mini Bundts with Candy Coated Chocolates
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 cup brewed coffee; 1/2 cup/1 stick unsalted butter; 1/2 cup natural cocoa powder + additional for dusting the bundt pan if desired; 1 cup white granulated sugar; 1 cup all-purpose flour; 3/4 teaspoon baking soda; 1/4 teaspoon salt; 1 large egg; 1/2 teaspoon vanilla extract; non-stick cooking spray for the bundt pan; 2⅓ cups confectioners’ sugar (sifted); 6½ tablespoons unsalted butter (at room temperature); ⅓ cup unsweetened cocoa powder (sifted); 2 tablespoons whole milk; M&M's (or other chocolate covered candies); chocolate sprinkles

I’m a Frostitute.

I recently attended a cocktail/food bloggers party for #FreshBloggers, which was hosted by Stemilt and California Giant Berry Farms. They had fresh pureed strawberry daiquiris, a huge table with food and cupcakes.

Cupcakes from Cupcake Royale.

With cupcakes like Roasted Bosc Pear Crisp Babycakes, Salted Caramel Granny Smith Apple Babycakes and Blackberry Creme Brule Cupcakes (these were the best!), I left that night wanting more and literally left holding 4 of these cupcakes . . telling the host they were for my kids. They also had a bunch of cute stickers on the table so I grabbed some of those as well. Again, for my kids. Who love stickers. And who use these stickers to make cards or books.

It’s their new thing.

So, after devouring these absolutely scrumptious cupcakes, I had to have more.

These cupcakes were so delicious. They left a lasting impression with me – as most cupcakes do- so I thought I would celebrate the Cupcake Royale cupcakes I devoured that night and bake my mini bundts for Bundt-a-Month. . with a twist and a surprise. Because . . .

It’s Candilicious October!

I love this month’s theme so much. Baking a bundt using our favorite candy. I actually went back and forth on this because I couldn’t decide which candy to use . . but finally made the call when we were at the grocery store and I saw the Fall colored M&M’s. I’m a big sucker.

So, here’s how it went down.

I didn’t want to actually bake the candy into my cake because I wanted to do something different; plus I wasn’t sure how the cake would turn out. And with mini bundts, you don’t want to mess with the cake.

So, I used the M&M’s to fill in the holes in the middle. After they were already baked.

And I frosted these suckers like cupcakes. Pretty brilliant if you ask me. I might do this all the time now.

And when you bite into these babies, this is what you get. . surprise!!!

Who doesn’t like a little candy coated chocolate with their chocolate cake? Not quite the same effect as chocolate “lava” coming out of a cake but you get what I was going for here, right?

Anyway, these mini bundts were a hit with my kids. I hope you enjoy!

Print Recipe

Chocolate Mini Bundts with Candy Coated Chocolates

This recipe will make 6-7 mini bundt cakes. For additional filling ideas instead of chocolate covered candies: try chopped fruit, like strawberries, or chocolate frosting or ganache or creamy peanut butter.

Prep Time20 mins

Cook Time20 mins

Total Time40 mins

Course: Dessert

Servings: 6

Author: Hip Foodie Mom

Ingredients

For the Cake:

1 cup brewed coffee
1/2 cup/1 stick unsalted butter
1/2 cup natural cocoa powder + additional for dusting the bundt pan if desired
1 cup white granulated sugar
1 cup all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1/2 teaspoon vanilla extract
non-stick cooking spray for the bundt pan

For the chocolate frosting + candy filling:

2⅓ cups confectioners’ sugar sifted
6½ tablespoons unsalted butter at room temperature
⅓ cup unsweetened cocoa powder sifted
2 tablespoons whole milk
M&M's or other chocolate covered candies
chocolate sprinkles

Instructions

For the Mini Bundt Cakes:

Preheat your oven to 375 degrees. Brew the coffee. While the coffee is brewing, spray your bundt pan and then lightly dust with cocoa powder (this will help release the bundt cakes easier and the cocoa powder will not leave any white marks like flour does). Set aside.
In a microwave safe bowl, melt the butter for 20 seconds. Mix with the coffee and cocoa powder. Stir with a wire whisk. Once everything is combined, add the sugar and whisk until it has dissolved. Transfer the mixture to a large bowl and set aside to cool for about 5 minutes.
In another bowl, combine the flour, baking soda, and salt. Whisk in the egg and vanilla into the wet chocolate mixture. Slowly add the flour mixture and continue to whisk by hand until well combined.
Pour the cake batter into the mini wells of the bundt pan and bake for about 20-25 minutes or until a toothpick inserted comes out clean.
Remove the bundt pan from the oven and let cool for at least 15-20 minutes. Once cooled, gently run a butter knife or fork around the sides of each cake to gently loosen from the pan. Using a wire rack or large plate that will cover the entire bundt pan, place the wire rack on top of the mini bundt pan and flip to release the mini bundt cakes. Alternatively, you can remove each mini bundt cake gently with a fork.

For the Frosting:

Beat the confectioners’ sugar, butter, and cocoa powder together in your mixer on medium-slow speed until the mixture comes together. Turn the mixer down to a slower speed, and add in the milk, a couple of teaspoons at a time.
Once all the milk has been incorporated, turn the mixer up to high speed and continue beating for another minute or so. Add in more milk and/or confectioners’ sugar if needed to reach the consistency you want. Chill in the refrigerator for about 30 minutes.