CHOCOLATE-STOUT MINI BUNDT CAKES
Bundt cake gets a boozy makeover in these mini stout-spiked treats topped with a decadent cream cheese glaze.
Provided by Yvette Marquez
Categories Dessert
Time 1h10m
Yield 30
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Grease 3 (12-cup) mini fluted tube cake pans with shortening.
- In bowl of electric mixer fitted with paddle, mix granulated sugar, flour, cocoa, baking soda, baking powder and salt on low speed.
- In medium bowl, beat egg, buttermilk, oil and vanilla with whisk until well blended. Slowly beat buttermilk mixture into dry ingredients just until incorporated. Gradually beat in beer and hot coffee until thoroughly incorporated. Pour batter evenly into fluted muffin cups, filling each about half to two-thirds full. (If you only have 1 pan, refrigerate batter during first baking; repeat twice with remaining batter to make 30 cakes.)
- Bake 12 to 14 minutes or until toothpick inserted in center of each cake comes out clean. Cool in pan 10 minutes. Place cooling rack upside down over muffin cups; tap pan against work surface to make sure cakes have loosened. Remove pan; cool cakes at least 15 minutes.
- In large bowl, beat cream cheese and milk with electric mixer on medium speed until smooth. Gradually add powdered sugar, beating until smooth. Pour glaze over cooled cakes, allowing some to flow over sides.
Nutrition Facts : ServingSize 1 Serving
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Rukshan Nimode
[email protected]I wish I could give this recipe zero stars.
Tanya Stambaugh
[email protected]These cakes are the worst thing I have ever tasted.
Vince Buenafe
[email protected]Avoid this recipe at all costs!
Peter Juate
[email protected]These cakes were a waste of time and ingredients.
Shamoya Mcclymont
[email protected]I would not recommend this recipe.
Chuck Woodby
[email protected]These cakes were a bit of a disappointment. The chocolate flavor was weak and the stout flavor was overpowering.
Lisa Sledge
[email protected]Overall, these cakes were good, but not great.
Daniel Chibyke
[email protected]I had some trouble getting the cakes to rise properly. They were still tasty, but they were a bit dense.
Ashley and daniel Frank
[email protected]These cakes were a bit too sweet for my taste, but they were still good.
Sil Sil
[email protected]I would definitely recommend this recipe.
Abegbe Nancy
[email protected]These cakes were easy to make and very tasty.
Oman Galaxy
[email protected]I made these cakes for a potluck and they were a huge success! Everyone loved them.
Chika melody
[email protected]These cakes were a bit denser than I expected, but they were still very good. The chocolate flavor was rich and? the stout added a nice complexity.
Jerry Hullinger
[email protected]I followed the recipe exactly and the cakes turned out perfectly. They were moist and fluffy, with a delicious chocolate flavor. The stout added a nice depth of flavor.
Tat Tata
[email protected]These cakes were easy to make and turned out beautifully. I used a chocolate stout that I had on hand, and it gave the cakes a lovely dark color. The flavor was amazing - chocolatey, malty, and slightly boozy.
benedict abel
[email protected]I'm not a big fan of stout, but I loved these cakes! The chocolate flavor was rich and decadent, and the stout added a subtle bitterness that really complemented it.
mazen Maher
[email protected]These chocolate stout mini bundt cakes were a hit at my party! They were moist and flavorful, with a perfect balance of chocolate and stout. I will definitely be making these again.