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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chocolate Mini-Bundts Recipe

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This recipe for Chocolate Mini-Bundts, by , is from Momma Bear's Cookbook II, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Becky Gilstrap


1 cup flour
3/4 tsp baking soda
1/4 tsp baking powder
1/4 cup mini chocolate chips
1/4 tsp salt
1/3 cup cocoa powder
1/4 cup boiling water
2 tbsp unsalted butter, cut into small pieces
3/4 tsp instant coffee granules
3/4 cup sugar
1 large egg
1 tsp vanilla
1/2 cup low-fat buttermilk


1/2 cup powdered sugar
1 tbsp. cocoa powder
1 tbsp. chocolate milk
1 tsp water
2 tbsp. white chocolate shavings

Preheat oven to 350.
Spray six (1cup) mini-bundt pans with nonstick spray.
To prepare the cake, whisk the flour, baking soda, baking powder, chocolate chips, and salt in a bowl. Combine the cocoa, boiling water, butter, and coffee granules in a large heatproof bowl. Let stand 5 mintues and stir well until blended.
Add the sugar, egg and vanilla, whisking until smooth. Alternately stir in the buttermilk and the flour mixture, one half at a time, just until combined.
Spoon the batter evenly into the pans. Bake about 18 minutes or until done. Cool on rack 5 minutes. Turn the cakes onto the rack and cool completely.

To prepare the glaze, stir the powdered sugar, cocoa, milk, and water in a bowl until smooth. Place in a sturdy plastic bag. Place the cakes on a sheet of wax paper. Make a small cut at one corner of the bag, and drizzle the glaze over the cakes. Top with white-chocolate shavings if desired and let stand until the glaze hardens, at least 30 minutes.

Store the cakes in an airtight container up to 2 days in a cool, dry place.

Number Of Servings:
Number Of Servings:




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