Mini Chocolate Bundts

Ingredients:

For the bundt cakes:

115g all purpose flour

1/4 tsp baking soda

Pinch of salt

190g sugar

135 ml milk

90g unsalted butter

40g firmly packed cocoa powder

1 medium-size egg, at room temperature

1 tsp vanilla extract

For the vanilla glaze:

1 cup confectioner's sugar

1-2 tbsp milk

1/2 tsp vanilla extract

1 1/2 tbs melted butter

Food dye, color of choice

Sprinkles

Directions:

1) Preheat oven to 350 degrees. Grease a mini bundt cake pan and set to the side.

2) Melt butter with milk and cocoa powder over medium-high heat, whisking constantly until evenly combined. Let cool to room temperature and set to the side.

3) In a small bowl, sift together the four, baking soda, and salt.

4) Using an electric beater, whisk the egg and sugar until it turns almost white in color and volume triples. Beat in the cocoa mixture and vanilla extract and mix until evenly combined. Fold in the flour quickly.

5) Divide batter equally among mini bundt cakes. Bake for 7 minutes, then rotate the pan and bake for 8 more, until a toothpick comes out clean. Let cool on a wire cooling rack.

6) To make the glaze, whisk all of the ingredients together. You may need to alter the amounts slightly in order to get the desired consistency. Pour over the bundt cakes and throw on some sprinkles quickly, because the glaze does harden fast.

Recipe taken from Bakerzin, altered slightly.