Mexican Hot Chocolate Mini-Bundt Cakes

Jun 05, 2023June 5, 20230 1
Rich and spicy Mexican Hot Chocolate Mini-Bundt Cakes
in Dessert

Prep

20 min

Cook

30 min

Ready In

50 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

Ingredients

2 cups flour
2 cups sugar , divided
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 -2 tablespoon cinnamon
3 small eggs
1/2 cup buttermilk
1 cup butter
6 ounces bittersweet chocolate
1/2 cup cocoa powder
2/3 cup espresso or 2/3 cup strongly brewed coffee
2 tablespoons vanilla extract
1/4 teaspoon almond extract

Nutrision Information

Servings Per Recipe
6
Calories
646
Sugar
64g
Fat
28g
These Mexican Hot Chocolate Mini-Bundt Cakes are a dessert with a twist on traditional chocolate cake. The combination of chocolate, cinnamon, and cayenne pepper gives these mini-cakes a unique and spicy flavor that is sure to impress. These cakes are perfect for sharing with friends and family at a dinner party or as a special treat for any occasion. The mini-bundt shape adds a touch of elegance to the presentation and makes them an excellent dessert for a special occasion. While these mini-cakes may look complicated, they are surprisingly easy to make and are sure to be a hit with anyone who loves a little heat in their desserts.

Instructions

1.Preheat the oven to 325 F.
2.Grease 6 mini-bundt pans with non-stick cooking spray.
3.In a large mixing bowl, whisk together flour, 1 and 1/2 cups of sugar, baking soda, salt, cayenne pepper, and 1 tablespoon cinnamon.
4.In a small saucepan, melt the butter, bittersweet chocolate, and cocoa powder, stirring until smooth.
5.Remove from heat and whisk in the espresso or coffee, buttermilk, eggs, vanilla and almond extracts.
6.Gradually add the wet mixture to the dry mixture, whisking until well combined and smooth.
7.Divide the batter equally among the prepared bundt pans.
8.Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
9.Let cool in the pans for 10 minutes, then remove from pans and let cool completely on a wire rack.
10.In a small bowl, mix together the remaining 1/2 cup of sugar and 1 tablespoon of cinnamon.
11.Roll the cooled bundt cakes in the cinnamon-sugar mixture until coated. Serve and enjoy!

PROS

These mini-bundt cakes are a unique and delicious dessert, with a rich and spicy chocolate flavor and a tender, moist crumb.

They are perfect for chocolate lovers and anyone who enjoys a little heat in their desserts.

CONS

These cakes are quite high in sugar and fat, so they should be enjoyed in moderation as part of a balanced diet.

Additionally, the cayenne pepper may be too spicy for some palates.

HEALTH & BENEFITS

While these cakes are not particularly healthy, dark chocolate has been linked to a variety of health benefits, including improved heart health and reduced inflammation.
The cinnamon in this recipe has also been shown to help regulate blood sugar and improve brain function.

Print

Leave a Reply

Your email address will not be published.