Mini Malt Chocolate Chip Bundt Cakes
The problem with bundt cakes, as much as I love them, is that they take forever and a day to bake and you always have that anxiety if the cake will come out cleanly from the pan or not. You cross your fingers and say a little prayer when you go to invert it. It’s a 50/50 chance that it’ll all go downhill. Just because I live with that constant struggle of baking a bundt cake doesn’t mean I can’t enjoy them. I solved this by buying a mini bundt pan because they take no time at all to bake and they always come out perfectly. These Mini Malt Chocolate Chip Bundt Cakes are a great baking project to tackle this coming weekend. They’re fun to make and super tasty. They taste like chocolate chip cookies and chocolate malted milkshakes but in cake form, and I can’t recommend them enough.
I like recipes like this because they verge on the line between breakfast and dessert. They’re great first thing in the morning as a sweet treat, but also great enough for dessert after dinner when you want to impress your guests. They’re also amazing as a mid-day snack.
Mini Malt Chocolate Chip Bundt Cakes
Equipment
- Mixing bowls
- Measuring cups and spoons
- Mini bundt pan
- Wire rack
Ingredients
Cake:
- 1/2 cup unsalted butter softened
- 1 1/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup malted milk powder
- 2 cups all-purpose flour plus 2 tablespoons divided
- 1 teaspoon salt
- 2 1/2 teaspoons baking powder
- 1 cup buttermilk
- 1 cup chocolate chips
Streusel Topping:
- 6 tablespoons butter
- 1/4 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1/4 cup mini chocolate chips
Glaze:
- 2 cups powdered sugar
- pinch of salt
- 1/2 teaspoon vanilla extract
- 2 to 4 tablespoons milk
Instructions
- Preheat oven to 350°F. Grease and flour a mini bundt pan, set aside.
- In the bowl of a stand mixer, beat together the butter and sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and malted milk powdered until well combined.
- In a medium bowl, whisk or sift together the 2 cups flour, salt, and baking powder. Add the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients. Make sure to mix until just combined after each addition.
- Toss the chocolate chips with the remaining 2 tablespoons flour and fold into the batter. Fill the prepared mini bundt pan a little more than half way up. Bake until golden brown and a toothpick inserted in the middle comes out clean, about 15 to 18 minutes. Let cool in the pan for about 15 minutes, then run a knife along the edges and invert onto a wire rack to release the bundt cakes. Let cool completely before proceeding. Clean out the pan, grease and flour once more and repeat with the remaining batter.
- To make the streusel, melt the butter over low heat in a medium saucepan until browned and it no longer crackles. Once the butter has browned, reserve about 2 tablespoons of it for the glaze and set aside. To the saucepan, add the brown sugar, cinnamon, salt and flour. Stir with a spoon and cook over low for about 3 to 5 minutes. The mixture should resemble coarse sand. Transfer to a bowl and let cool completely. Once cooled, stir in the mini chocolate chips.
- To make the glaze, in a shallow dish, whisk together the powdered sugar, reserved browned butter, salt, vanilla and enough milk to create smooth somewhat thick glaze. Dip the cooled bundt cakes into the glaze and then top with the streusel. Return to the wire rack and allow the glaze to set before eating. Leftovers can be covered with plastic wrap and kept at room temperature for up to 2 days. Enjoy!
