My sister, Laurie, and I share a love of desserts – but even more specifically a love for chocolate, coffee and Kahlua. So when she sent me a message with a link to this recipe, I knew I had to try it. Plus – these mini bundt cakes are just so cute!
To start, preheat your oven and spray your bundt pan. Sift together the sugar, flour, cocoa, baking powder, baking soda and salt.
In a large bowl, beat the eggs, milk, vanilla and oil for 1 minute.
Gradually add dry ingredients to the wet, mixing on low speed.
Heat coffee to almost boiling, mix with Kahlua and add slowly to the chocolate batter. The mixture will be thin.
Use a glass measuring cup to fill the molds about 3/4 full. Bake about 20 minutes. (Recipe says 25, but mine were ready in 20 minutes.)
Invert cake onto cooling rack.
To make the glaze, mix a cup of powdered sugar with 1-2 tablespoons of Kahlua, depending on how thin you want your glaze to be.
Drizzle glaze along the top and sides of the bundt cakes.
Delicious coffee chocolate mini cakes! Great taste!
For the recipe and complete instructions, click on the link below: Enjoy!
https://vintagekitchennotes.com/chocolate-kahlua-mini-bundt-cakes/
For more ideas, check our Pinterest board:
