Cake #8: Mexican Chocolate Mini-Bundt Cakes

I put one of these in each of my "favorite things" gift bags at the blogger party I mentioned yesterday. And honestly? They really might be by my favorite cake I've made so far. Granted, whatever cake I'm eating right now is usually my favorite, but still. These are lighter than I thought they'd be, but they're still rich and moist, have great flavor, and are super cute. I'm not a big fan of cupcakes, but tiny bundts? Yes please.

Mexican Chocolate Mini-Bundt Cakes
cake and glaze recipes adapted slightly from Sweetapolita

Just a note: I halved this recipe because I only wanted a couple little cakes. Making the full amount would have given me 8 mini bundts. If you want to make cupcakes (because you prefer them or don't have mini bundt pans), I'm guessing you'll get about 2 dozen (using the full recipe), and should only bake them for 12-15 minutes or so. The original recipe is for a full-sized bundt cake. If you go that route, bake it for 40-45 minutes, but beware the dreaded giant poop donut. (I'm scarred for life. Really, I may never make a full-sized bundt cake again.)

1 cup (2 sticks) unsalted butter
1/2 cup cocoa powder
3/4 cup water
2 cups sugar
1 cup sour cream
1 tablespoon Mexican vanilla
2 large eggs, at room temperature
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon

Preheat oven to 350. Butter and flour (I used cocoa powder) mini bundt pans.

Melt butter (either on the stove or, if you're lazy like me, in the microwave); add cocoa and water and whisk until smooth. Add sugar, sour cream, vanilla, and eggs, and whisk until smooth.

In a medium bowl, combine the dry ingredients. Add all at once to the cocoa mixture and whisk until well-blended.

Pour batter into prepared pans. Bake for 24 minutes, or until cakes feel firm to the touch and have slightly pulled away from the sides of their pans. Cool in pans on a rack for 10 minutes. Carefully invert onto a plate, loosening gently with a knife if necessary.

Dark Chocolate Cinnamon Glaze

4 oz bittersweet chocolate
1/3 cup unsalted butter, softened and cut into 1/2" pieces
1-1/2 teaspoons light corn syrup
1/2 teaspoon ground cinnamon

Place the chocolate, butter, corn syrup and cinnamon in a medium heatproof bowl over a pot of simmering water. Stir the mixture using a rubber spatula until melted and smooth. Drizzle glaze over the top of each cake.

Try not to eat a whole tiny cake right then and there. I dare you.