Soft, moist and spicy Mexican Chocolate bundt cakes ~ always a treat ~ quick, easy and you start with a Cake Mix!

I get these sudden cravings and last week it was for some Mexican Chocolate Cake. My new mini bundt pans were still sitting on the shelf since I bought them several weeks ago and I decided to bake mini Mexican Chocolate Bundts.

What an absolute treat ! I am totally in love with these little darlings – quick and easy to make, using a Cake Mix and a simple, light chocolate glaze drizzled over.

I added the two tone Chocolate Chips and dusting with Icing Sugar purely just for the looks of it. The cake is soft, moist and spicy as it should be, and besides the glaze nothing else is really needed on these magnificent treats.

This is also a travelers dream dessert to take with to a family gathering or to spoil your colleagues at work with. Not as complicated as carrying 24 nicely decorated cupcakes and besides with one box of Cake Mix, I only get 12 cupcakes at most, whereas with these mini bundts there are 24 treats in total.

Whether you make it as dessert for your family or for special guests, these mini Mexican chocolate bundts are sure to steal the show each and every time !

Especially if someone either does not know what a Mexican Chocolate cake is, or they think it is plain chocolate cakes.

With only three extra ingredients to a mixed Cake Mix, this has to be on your short list to make whenever a dessert is needed in a hurry.

I would love to travel to Mexico one day when I am all grown up and have a taste of the real thing, not only the cake, but all Mexican food in general … right, when I’m all grown up !

Mini Mexican Chocolate Bundts

Mini Mexican Chocolate Bundts

Linda Nortje

Soft, moist and spicy Chocolate mini bundt cakes are always a treat !

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Course Dessert

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Cook ModePrevent your screen from going dark

Servings 24 Servings

Ingredients

  

1x2x3x

• 1 Box Chocolate Cake Mix prepared as per the instructions
• 2 t Ground Cinnamon
• ¼ t Cayenne Pepper
• 1 TB Balsamic Vinegar

GLAZE:

• 1 cup Icing Sugar
• ½ cup Cocoa Powder
• ¼ cup Water

OPTIONAL:

• 2 Tone Chocolate Chips
• Extra Icing Sugar to dust

Instructions

 

• Pre-heat the oven to 180 deg C (350 deg F) – spray two x 12 mini bundt pans with cooking oil
• Once the Chocolate Cake Mix is mixed – add the Cinnamon, Pepper and Vinegar – stir through – fill each bundt hole three quarters full – bake 12 – 15 minutes or until a tester comes out clean
• Remove from the oven – cool in pan 15 minutes then turn out onto a cooling rack to cool completely

GLAZE:

• Mix together the Icing Sugar, Cocoa and Water – drizzle over the cooled mini bundt cakes and add a few Chocolate Chips to the center and dust with Icing Sugar (if using) – let stand to firm

Nutrition value, where given, is not always accurate. Please also check your ingredient labels.

Serve and enjoy ! Leftovers can be kept in a sealed container.

LINDA