Mexican Hot Chocolate Mini-bundt Cakes

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

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

Recipe

• 1 preheat oven to 350°; grease and flour 12 mini-bundt forms and set aside (if you only have a mini-bundt pan with six cavities, bake this recipe in two batches).
• 2 in a bowl, whisk the flour, 1 cup sugar, baking soda, salt, cayenne, and cinnamon together; set aside.
• 3 beat eggs and buttermilk together and set aside.
• 4 melt butter and chocolate together in the top of a double boiler or in a metal bowl suspended over simmering water; make sure that the bottom of the bowl does not touch the water.
• 5 add in cocoa powder and espresso; stir until thoroughly combined.
• 6 add the egg mixture to the chocolate mixture.
• 7 stir in the remaining 1 cup sugar, vanilla, and almond extract.
• 8 stir the wet ingredients into the dry ingredients; mix until thoroughly combined and any lumps are dissolved.
• 9 pour the batter into the prepared mini-bundt pans.
• 10 bake for 20 minutes exactly; let the bundts cool for 10 minutes before inverting them onto a wire rack to finish cooling.
• 11 delicious served plan or with a dollop of whipped cream or chocolate whipped cream.