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Step 1: Cream butter and sugar. Preheat the oven to 350°F. Then, in a large bowl, cream the butter and sugar until light and fluffy, about 5 to 7 minutes.
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How to make Mini Chocolate Bundt Cakes with a Cake Mix. 1. Combine the cake batter ingredients in a large bowl and mix together using an electric mixer {or by hand}. Fill the cavity of each mini bundt cake pan {that have been liberally sprayed with bakers spray} with chocolate mixture until 2/3 full. 2. Bake in a 350 degree oven for 12-15.
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Make the cakes: Preheat oven to 350 degrees. Prepare cake mix according to package directions, or use your favorite yellow cake recipe. Pour batter into 6 cavity mini bundt cake pan, filling just over half way. You may have a little batter left. Bake for 21 minutes. Remove from oven and cool 10 minutes in the pans.
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Step 4: Then, beat in egg, egg yolk, and vanilla extract on medium until combined with butter and sugar (about 30 seconds). Scrape the sides of the bowl. After that, with the mixer on low speed, add the dry ingredients in two parts alternating with the oat milk mixture - mix until just incorporated, and do not overmix.
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In a large bowl, mix together the chocolate cake mix and pudding. Add eggs and sour cream. Stir in melted butter and water. Stir until completely mixed. Add in chocolate chips. Pour into mini bundt cakes. Bake at 350 degrees for 18-20 minutes, or until top springs back lightly when touched.
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How Many Mini Bundt Cakes does a Cake Mix Make? I've used this mini bundt pan a few times and it's proven to work really well. It washes well in the dishwasher as long as you first rinse it with warm water. Using a bundt pan like this with a cake mix should give you 24 cakes. I like to use cooking spray with flour when I bake with a fancy pan.
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Fold dry ingredients into the mixture with a rubber spatula just until fully combined, do not over mix. Pipe cake batter into the Mini Bundt pan. Do not fully fill the mold as the Bundt cakes will rise. Bake for 25 minutes at 175 C / 347 F (no fan) or until a toothpick inserted into the cake comes out clean.
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Editor: Amy, most bundt cake recipes scaled for traditional 10-inch bundt pans make 10 to 12 cups of batter, since a 10-inch bundt ban holds 12 cups. If you are scaling a recipe down for the smaller pans, check to see how many cups the pan holds and scale accordingly. Our experience has been that those mini-bundt pans often hold half a regular.
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Preheat oven to 325 F. Grease the wells of a mini Bundt pan and dust with cocoa powder )or do the same with one 10 inch Bundt pan). In a small bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside. In a medium-sized mixing bowl, mix butter, sugar, and brown sugar until light and fluffy.
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Transfer the cake batter to a piping bag or spoon the cake batter into 12 mini bundt cavities. Bake until a toothpick inserted comes out clean. Let cool for 10 minutes before flipping out onto a cooling rack. Heat the heavy cream and chocolate chips together until melted and smooth. Transfer the ganache to a piping bag.
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Preheat the oven to 350 F. Spray at least one mini bundt pan with plenty of baking spray. Add the sugar, butter and vegetable oil to a large mixing bowl. Whisk together until smooth and creamy and slightly lightened in color. Add in the eggs and sour cream and whisk to combine.
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1 For the cake: Preheat the oven to 350°. Beat the butter on medium-high in the bowl of an electric mixer fitted with a paddle attachment until pale and creamy, about 4 minutes. Add the sugar and salt. Beat on medium-high until light and fluffy, about 3 minutes.
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Generously spray 12 nonstick mini fluted tube cake pan cups (4x1 3/4-inch) with baking spray with flour. In large bowl, beat cake mix, water, oil and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. 2. In small bowl, place 1/2 cup of the batter; stir in 1 teaspoon of the pink food color until blended.
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Add cocoa powder and milk to second batter and mix until incorporated. Add the first layer of vanilla batter to mini bundt pan; Add a layer of cocoa batter. Add the last layer of vanilla. Mix together to create a marbled look. Bake mini bundts for 20-25 minutes until tester inserted near center comes out clean.
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Make the mini cakes: Whisk the flour, baking powder, and salt together in a large bowl. Set aside. With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl as needed.
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Divide batter equally between the cake pans using a ice cream scoop or piping bag. Bake at 160ºC or 325ºF for 15 minutes, or until your finger leaves a light imprint when you poke a cake and the cake rises back up slowly. Leave mini bundt cakes to cool in the pans for 5 minutes before turning onto a wire cooling rack.