Mini Chocolate Chip Bundt Cakes

[songbird]

MINI CHOCOLATE CHIP BUNDT CAKES

yield 12 CAKES
prep time 15 MINUTES
cook time 20 MINUTES
total time 35 MINUTES





INGREDIENTS

1 & 1/2 cups (180g) all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (113g) unsalted butter, softened

1/2 cup (100g) granulated sugar

1/4 cup (50g) firmly packed light brown sugar

2 large eggs

1/2 teaspoon vanilla extract

1/4 cup (56g) sour cream

1 cup (177g) mini chocolate chips

confectioners' sugar, for garnishing


INSTRUCTIONS

Preheat oven to 350°F. Generously grease and flour 12 mini Bundt pan cups. (I recommend a cooking spray with flour like Baker's Joy or Pam Baking.)


Whisk together the flour, baking powder, baking soda, and salt. Set aside.


Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla.


Reduce mixer speed to low. Add about half of the flour mixture, followed by the sour cream, and then the remaining flour mixture. Mix just until combined or a few streaks of flour remain.


Stir in the chocolate chips.


Divide the batter evenly among the prepared cups. Gently tap the pan on the counter to remove any bubbles in the batter.


Bake 16 to 20 minutes, or until the cakes are golden brown and a pick inserted into the center comes out clean.


Cool in the pan on a wire rack for 10 minutes. Then transfer the cakes from the pan directly onto a wire rack to cool completely.


If desired, dust the cakes with confectioners' sugar when serving.

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