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Chocolate-Stout Mini Bundt Cakes
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Prep Time:
35 minutes
Total Time:
1 hour 10 minutes
Boozy mini bundt cakes with stout-infused batter and creamy cheese topping.
Ingredients:
  • 2 cups granulated sugar
  • 1 3/4 cups Gold Medal™ all-purpose flour
  • 3/4 cup unsweetened baking cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla
  • 1/2 cup stout beer
  • 1/2 cup freshly brewed hot coffee
  • 4 oz (half of 8-oz package) cream cheese, softened
  • 1/4 cup milk
  • 1 cup powdered sugar
Instructions:
  • Preheat oven to 350°F and generously grease 3 (12-cup) mini fluted tube cake pans with shortening.
  • Combine granulated sugar, flour, cocoa, baking soda, baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until well combined.
  • In a medium bowl, whisk together egg, buttermilk, oil, and vanilla until combined. Gently mix this buttermilk mixture into the dry ingredients until just incorporated. Slowly add beer and hot coffee, mixing until well combined. Divide the batter evenly into fluted muffin cups, filling each halfway. If using only one pan, refrigerate the remaining batter between bakes to yield 30 cakes.
  • Bake for 12 to 14 minutes until a toothpick inserted in the center comes out clean. Let the cakes cool in the pan for 10 minutes, then invert a cooling rack over the muffin pan and gently tap to release the cakes. Remove the pan and let the cakes cool for at least 15 minutes.
  • In a large bowl, use an electric mixer on medium speed to beat together cream cheese and milk until smooth. Gradually add powdered sugar, continuing to beat until the mixture is smooth. Pour the glaze over the cooled cakes, letting it cascade down the sides gracefully.

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