With the current freezing temperatures, a cup of hot chocolate topped with marshmallows sounds oh so dreamy. But a hot chocolate bundt cake, that’s just heavenly!

This recipe will not only give you delightful looking bundt cakes, but very delicious and unforgettable treats too!

Mini Hot Chocolate Bundt Cakes

Mini Hot Chocolate Bundt Cakes

Ingredients:

  • 2 cups semi-sweet chocolate chips
  • 1 box JELL-O Instant Chocolate Pudding
  • ½ cup water
  • 3 eggs
  • ⅓ cup vegetable oil
  • 1½ teaspoons kosher salt
  • 16 ounces sour cream
  • 2¼ cups powdered sugar
  • 1 box chocolate cake mix
  • 6 tablespoons cocoa powder
  • 4–5 tablespoons milk
  • 2 teaspoons vanilla extract
  • Mini marshmallows and crushed candy canes for garnish
Mini Hot Chocolate Bundt Cakes

Mini Hot Chocolate Bundt Cakes

Preparation:

  1. In a large bowl, combine chocolate cake mix, JELL-O Instant Chocolate Pudding, sour cream, eggs, vegetable oil, water, and kosher salt and mix until smooth.
  2. Then fold in the chocolate chips.
  3. Lightly grease mini bundt pan molds and fill them halfway full with batter.
  4. Place in a preheated oven and bake at 350ºF for 15–18 minutes or until a toothpick inserted into the center comes out clean.
  5. Allow to cool for about 15 minutes, then remove from molds.
  6. In a small bowl, sift in powdered sugar and cocoa powder then whisk in milk and vanilla extract to form a smooth, pourable glaze.
  7. Add a little milk gradually until glaze is easily pourable.
  8. Pour the glaze over the bundt cakes and top them with mini marshmallows and crushed candy canes.
  9. Serve and enjoy.