Mini Bundt Cakes

Ingredients

Cakes

• 1 cup flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 stick unsalted butter at room temperature
• 1/3 cup sugar
• 1 egg
• 1/2 teaspoon vanilla
• 1/2 cup milk
• 7 oz. chocolate melted and cooled (Use semi-sweet squares or chocolate chips)

Glaze

• 2 oz. chocolate finely chopped or chocolate chips
• 2 teapsoons light corn syrup
• 1 tablespoons butter

Directions

The Cake

1. Using a stand up mixer, beat together butter and sugar on medium speed until smooth.
2. Add egg and beat one minute longer. Add vanilla and continue beating.
3. Add 1/2 of the flour mix just until incorporated, then add the milk and the rest of the flour and continue beating in. Add the chocolate and beat until well blended.
4. Fill each mini bundt mold with batter.
5. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
6. Let cool for 5 minutes in the pan then flip onto a cooling rack and let cool to room temperature before putting the glaze on.

The Glaze

1. Melt the chocolate chips, corn sryup and butter in a microwave safe bowl. Or you can melt in an ovenproof bowl over a pot of boiling water on the stovetop, but do not splash any water into it.
2. Pour the drizzle over the mini bundt cakes. You can srinkle on chocolate bits if you like.