Chocolate Cinnamon Mini Mummy Bundt Cakes!!!! A super cute and fun way to decorate your mini bundt cakes for Halloween!
I can’t believe it but Halloween is just around the corner. Now sure where the first half of October went but we’re in full swing now and getting ready for one of our kids’ favorite holidays. I mean come on, the kids get dressed up and get a boat load of candy. . what’s not to like right?
There’s always a big deal about the costumes but surprisingly my kids want to wear costumes that they already have at home. Insert happy dance here. I’m all about saving money when we can and this also means no trips to Target or Costco with the kids until AFTER Halloween. If they don’t see it, they won’t ask for it.
My kids are still young so we’re not into the really scary stuff or haunted houses. . and actually I was never into that stuff really. So, scary to us is like cute witches, cats with witches’ hats or friendly ghosts.
No scary goblins welcome.
So each year when it’s time for me to make some 
I was this close to baking cupcakes but then whipped out my mini bundt cake pan and the rest is history. I found this 
TruMoo Chocolate Milk has been formulated to contain nutritional benefits for your family and children. In fact, one 8-ounce serving of TruMoo provides as much calcium as 5 cups of broccoli and as much potassium as a small banana. TruMoo also provides 8 essential nutrients that kids need for critical development stages—making it a nutritious and delicious win-win for everyone. TruMoo is fresh from your trusted dairy and does not contain any artificial growth hormones or high fructose corn syrup.
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Cinnamon Chocolate Mini Mummy Bundt Cakes for #TruMooHalloween
Ingredients
- non-stick cooking spray for the bundt pan + cocoa powder
- 1 cup TruMoo Chocolate milk
- 1/2 cup/1 stick unsalted butter
- 1/2 cup natural cocoa powder
- 1 cup white granulated sugar
- 1 cup all-purpose flour
- 3/4 teaspoon baking soda
- 1 to 1 1/2 teaspoons ground cinnamon your preference
- 1/4 teaspoon salt
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 cup white vanilla frosting
- Special equipment: pastry bag with a ribbon decorating tip
- plastic or candy eyes if using plastic, remove before eating
Instructions
- Preheat your oven to 375 degrees. 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.
- Using a small saucepan over medium high heat, heat the chocolate milk and butter just until butter is melted. Remove from the heat and after a minute or so, add in the cocoa powder, stirring with a wire whisk. Once everything is combined, add the sugar and whisk until it has dissolved. Transfer the mixture to the bowl of your stand mixer and let cool for a couple minutes.
- In a separate mixing bowl, combine the flour, baking soda, cinnamon and salt. To the wet ingredients, beat in the egg and vanilla extract. Slowly add in the flour mixture and continue to mix until incorporated.
- 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.
- To decorate: Using a pastry bag (or ziploc bag) with a ribbon decorating tip, fill the bag with the vanilla frosting. Starting from the top and working your way down, pipe a line across the front of each mini bundt cake, making sure to slightly overlap your lines so that you get the mummy effect. Place the eyes on and serve!
I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.
