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Easy Mini Chocolate Bundt Cakes with a Cake Mix

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Chocolate cake is always a crowd pleaser! These Mini Chocolate Bundt Cakes are so much fun because they are individual servings. They are a bit like a cupcake but the difference is that they are a gorgeous mini bundt cake recipe! Smaller versions of larger desserts can always take a sweet experience to the next level and this mini chocolate cake recipe is no exception.

Mini Chocolate Bundt Cakes on a wood cake plate.
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Why these are the BEST Mini Chocolate Bundt Cakes!

There are so many reasons to fall in love with these Mini Chocolate Bundt Cakes but the most important one is how easy they are to bake. The recipe starts with a cake mix but with extra ingredients like coffee and sour cream they are super special.

These mini cakes are also drizzled with an amazing chocolate ganache which is the perfect finishing touch. Every single bite will have you wanting to come back for more {especially if you are a chocolate lover}! If you love mini desserts you have to make also make these Mini Chocolate Chip Cookies.

What goes into this recipe

The ingredients needed to make mini chocolate bundt cakes.

Chocolate Cakes:

  • Chocolate Cake Mix- The perfect starting point for these moist and amazing mini bundt cakes.
  • Eggs- Added to help bind the cake batter together and create a lighter texture.
  • Vegetable Oil- Used in the cake recipe for moisture. Melted butter also works great.
  • Water- Milk can also be used if desired.
  • Coffee- A small amount of strong coffee added to a chocolate cake is like magic!  You can also use espresso powder.
  • Sour Cream- Helps to balance the sweetness and gives you a moist chocolate cake. Greek yogurt is a great substitute.

Chocolate Ganache:

  • Milk Chocolate Chips- Semi-sweet chocolate chips can also be used but milk chocolate has my heart.
  • Heavy Cream- Added to the chocolate chips and heated to create a smooth and silky mixture and pours easily over the cakes.

See recipe card for full information on ingredients and quantities.

Mini Chocolate Cake Topping Ideas

There are so many options when it comes to adding more flavor and texture to the top of these mini bundts. I went with mini chocolate chips but the possibilities are endless and you can really get creative around the holidays.

  • Nuts- Chop up your favorite nuts and add them to the top of the Mini Chocolate Bundt Cakes. Pecans, walnuts, hazelnuts, pistachios and peanuts would all be wonderful.
  • Sprinkles- Add your favorite sprinkle to the top of the mini cakes. You can add your favorite color, get festive for a holiday or even just add a chocolate sprinkle.
  • Candy- Mini M&M’s would be so adorable on top of these mini cakes but you can chop up any candy you love.
  • Chopped Pretzels- Not only would the pretzels give the cake a great crunch but it would also be a perfect sweet and salty flavor.
  • Powdered Sugar- Top the small bundt cakes and rich chocolate glaze with a sprinkle of powdered sugar.

How to make Mini Chocolate Bundt Cakes with a Cake Mix

1. Combine the cake batter ingredients in a large bowl and mix together using an electric mixer {or by hand}. Fill the cavity of each mini bundt cake pan {that have been liberally sprayed with bakers spray} with chocolate mixture until 2/3 full.

2. Bake in a 350 degree oven for 12-15 minutes or until a toothpick inserted in the center comes out with only a few crumbs. Allow the cakes to cool in the pan for 10 minutes before inverting them onto a wire rack to cool completely.

Steps 1 and 2 of making mini chocolate bundt cakes. 1, make filling and fill pan. 2, bake cakes.

3. One the cakes are cool, combine the milk chocolate chips and heavy cream in a heat proof bowl. Microwave for 30 seconds and then whisk until smooth. Add 15 second increments if needed.

4. Spoon the silky chocolate ganache over the top of the individual cakes. Top with mini chocolate chips or your favorite topping {see ideas above}.

Steps 3 and 4 of making mini chocolate bundt cakes. 3, make ganache. 4, spoon ganache on cakes.

Expert Tips

  • Start with a good nonstick pan. If you are in doubt that your pan is a good one that probably means you need another one.
  • Liberally spray your pan with nonstick cooking spray. Even when the pan is nonstick, it is important to give it an extra layer of nonstick spray. Baker’s Joy is a brand that also has a bit of flour in the spray.
  • Allow the cake to cool in the pan for the amount of time the recipe requires. Some recipes will have you cool them for 10 minutes and others for an hour, so be sure you follow that direction.
  • Don’t use anything super abrasive when you wash your bundt pan. The nonstick coating is strong but some abrasive cleaning solutions and scrubbers can be hard on them. I love this bundt pan brush for cleaning.

Storing and Freezing

Store: The best way to store this small bundt cake recipe is in an airtight container {or covered in plastic wrap} in a single layer. They will last longer if stored in the refrigerator but can also be stored at room temperature.

Freeze: These little bundt cakes can be frozen for up to 3 months. They will freeze better without the chocolate ganache.

Recipe FAQs:

Can I bake this recipe in a regular sized Bundt pan?

Yes, this chocolate cake recipe can be baked in a regular sized Bundt pan or a 9×13 baking pan. The bake time would change to 35-40 minutes for the Bundt Cake and 25-30 minutes for the 9×13 pan.

Can I make Chocolate Bundt Cake ahead of time?

Chocolate Bundt Cake can be made a day ahead of time but anything more than that would be too much. These cakes are actually perfect the second day but you may lose some of the quality of the cake if you make it ahead any longer.

You can of course freeze the cake for up to 3 months if you need to make it ahead. I suggest adding the ganache and topping after the cake has defrosted.

Why are we adding coffee this recipe?

Both cocoa and coffee flavors can be bitter on their own but something magical happens when they get mixed together…they improve each other! So adding a bit of coffee flavor to these little cakes intensifies the chocolate flavor and makes them even more wonderful.

What size mini bundt pan should I use?

There are a few different options when you go to purchase a mini-bundt pan. There are the pans that bake 6 cakes at a time and are larger cakes {sometimes called a Bundtlette pan}. This is what I used.

There are also the pans that have smaller mini bundt cakes and have 12 cakes in a pan. If you use these please note that the bake time will only be 9-11 minutes.

Do you love Chocolate Cake? Try these amazing recipes…

Did you try this recipe?Leave a ⭐️ review below and tag @practicallyhomemade on Pinterest!

Mini Chocolate Bundt Cakes on a wood cake plate.

Easy Mini Chocolate Bundt Cakes with a Cake Mix

Chocolate cake just got even more wonderful when baked in a mini bundt pan and drizzled with quick homemade chocolate ganache.
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: 12 mini cakes
Calories: 375kcal
5 from 27 votes
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Ingredients

Chocolate Cakes

  • 1 box chocolate cake mix {13.25 ounces}
  • 3 large eggs
  • ½ cup vegetable oil
  • 1 cup water
  • ¼ cup brewed coffee
  • ¼ cup sour cream

Chocolate Ganache

  • 1 cup milk chocolate chips
  • ¼ cup heavy cream

Instructions

  • Preheat the oven to 350°.

Chocolate Cakes

  • Combine chocolate cake mix, eggs, vegetable oil, water, brewed coffee and sour cream in a large bowl. Use a hand held mixer {or mix by hand} to mix the ingredients together until you have a nice and smooth batter.
  • Spray each of the mini bundt pans liberally with nonstick cooking spray. Fill the pans ⅔ full. Bake for 12-15 minutes or until a toothpick inserted in the center of the cakes comes out with only a few crumbs.
  • Allow the cakes to cool in the pans for 10 minutes. Run a knife around the edge of each cake to loosen them {if needed}, then turn them out onto a cooling rack to cool completely.

Chocolate Ganache

  • Combine the milk chocolate chips and heavy cream in a small bowl. Microwave for 30 seconds. Whisk the ingredients until smooth. If it is still chunky, add 15 seconds and whisk again. To get the ganache a smooth spoonable consistency, add enough heavy cream to get it there.

Assembly

  • Pour about a tablespoon of chocolate ganache over the top of each cooled cake. Top with your favorite topping. Allow the ganache to set up and serve. Store cakes in an airtight container at room temperature for 2-3 days or in the refrigerator for up to 4 days.

Notes

  • If you are using a mini bundt pan with 12 bundt cakes {instead of 6} they will only need to bake for 9-11 minutes.
  • TOPPING IDEAS:  Mini chocolate chips, chopped nuts, sprinkles, candy.
  • To keep your pan nonstick, do not use anything abrasive on the surface when cleaning them.

Nutrition

Serving: 1mini cake | Calories: 375kcal | Carbohydrates: 39g | Protein: 4g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 49mg | Sodium: 317mg | Potassium: 203mg | Fiber: 1g | Sugar: 25g | Vitamin A: 163IU | Vitamin C: 0.1mg | Calcium: 83mg | Iron: 2mg
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