Mini Chocolate Bundt Cakes with Mint Frosting {Gluten-free}

Gluten-free mini Chocolate Bundt Cakes with Mint Frosting - Enjoyable any time of year, but especially festive at St. Patrick's Day and Christmas!

One flavor combo that I really enjoy is chocolate and mint together. These gluten-free mini chocolate bundt cakes combine deep, dark chocolate cakes with a perfectly minty frosting for a delicious after-dinner treat. While they can be enjoyed year-round, I especially like serving them around Christmas and St. Patrick’s Day for a festive dessert.

A while back, I bought this Nordic Ware Pro Cast Bundt Brownie Pan from Amazon. I’ve always loved bundt cakes and thought making mini bundt cakes would be fun. The mini bundt cakes that you make with this pan are cute individual servings and help with portion control too! I feel like the presentation of these individual cakes is so much prettier than slices of a big cake.

For the chocolate cake, I used the same cake recipe as I did in my chocolate cupcakes with raspberry frosting. I used just slightly less batter for each bundt than I do for a cupcake, so the yield was about 26 of these mini bundt cakes. The mint frosting came about from adapting the Mint Chocolate Chip Frosting from Sally’s Baking Addiction. I adapted her frosting to be more glaze-like so it would be smooth and drip down the sides of the cakes.

I finished these off with some dark chocolate curls that I bought on a trip, but you could also make your own chocolate curls using your favorite chocolate bar and a peeler.

Gluten-free mini Chocolate Bundt Cakes with Mint Frosting

If you like the combination of chocolate and mint together, make sure you check out my Mint Chocolate Brownie Decadence and Triple Mint Chocolate Cookies!

5.0 from 2 reviews
Mini Chocolate Bundt Cakes with Mint Frosting {Gluten-free}
 
Recipe from:
Recipe type: Cakes & Cupcakes
Ingredients
Chocolate mini-cakes:
  • 4 oz. unsweetened chocolate, chopped (I used Baker’s)
  • 1 cup boiling water
  • 2 cups sugar
  • 1½ cups good gluten-free all-purpose flour blend*
  • ¾ tsp. xanthan gum (omit if using a blend like gfJules that has xanthan gum in it)
  • ¾ tsp. baking soda
  • ½ tsp. salt
  • 1 Tbsp. Hershey’s extra dark cocoa powder (or regular cocoa powder)
  • 8 Tbsp. (1 stick) unsalted butter, melted
  • 2 large eggs
  • 2 tsp. vanilla extract
  • ½ cup sour cream (recommend using Daisy or other natural sour cream)
Mint Frosting Glaze:
  • 1 stick salted butter, melted
  • 3 cups powdered sugar
  • 3 Tbsp. milk
  • ¼ tsp. peppermint extract
  • green food coloring (use drops as needed to tint to desired color)
Instructions
Cupcakes:
  1. Preheat oven to 350°. Spray the cavities of the mini-bundt pan well with non-stick cooking spray.
  2. Place the chopped unsweetened chocolate in a large mixing bowl and pour the boiling water over it. Let stand for 2 minutes while you prepare the dry ingredients.
  3. Meanwhile, in a medium bowl, whisk together the sugar, flour, xanthan gum, baking soda, salt, and cocoa powder. Set aside.
  4. The chocolate in the large mixing bowl should be melted by now. Whisk until chocolate is smooth. Whisk in the butter, then the eggs, until smooth. Whisk in the vanilla and sour cream until well mixed.
  5. Whisk in the dry ingredients mixture in 3 separate additions, whisking until smooth after each addition.
  6. Using a cookie scoop, fill each well-greased mini-bundt cavity about ¾ full.
  7. Bake at 350° for 15 minutes until well risen and feel firm when pressed in the center. You can also test with a toothpick, which should come out with moist crumbs attached but no wet batter, when inserted into the center of baked cupcake.
  8. When cupcakes test done, remove pan to a wire rack to cool for about 5 minutes. Gently remove from pan. If you only have one mini-bundt pan, before reusing pan, make sure to coat well again with non-stick cooking spray. Repeat baking and cooling steps until you've used up all of your batter.
  9. Allow to cool completely before frosting.
Frosting:
  1. Use your stand mixer or a small bowl with a hand mixer. Add melted butter to mixing bowl. Add 1 cup powdered sugar and 1 Tbsp. milk and beat together. Repeat with next cup of powdered sugar and milk. Once well mixed, repeat with final cup of powdered sugar and milk. Add the peppermint extract and food coloring and beat until well mixed. Check your consistency now and if it doesn't seem just right to pour on the cakes and have it drip down gently, add additional powdered sugar or milk as needed to get it to a glaze consistency.
  2. Using a spoon, gently pour about 2 tablespoons of frosting on each cake, spreading it gently as needed to cover the top. If your frosting starts to stiffen up as you are working from cake to cake, just put the (microwave-safe) bowl in the microwave for a few seconds and it will get to the right consistency again.
  3. When you are finished spreading on the glaze, sprinkle with chocolate curls.
  4. I recommended putting the finished cakes in the refrigerator until about 30-60 minutes before serving, so that the glaze frosting stays.
Notes
*This recipe has been tested successfully with each of these flours: Gluten-free Mama's Almond Blend All-purpose flour and gfJules gluten-free flour.

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