Mini Chocolate Chip Coffee Cakes |
Cuisine: Dessert, Snack
Author: Betsy Cohen
Prep time: 25 mins
Cook time: 25 mins
Total time: 50 mins
I used the Nordic Ware Heritage Bundtlette Cake Pan and two ½ ramekins for this recipe. The bundtlette pan holds four cups of batter. If you do not love the taste of cinnamon, either reduce the amount used to ¼ teaspoon or eliminate the cinnamon completely.
- 2-3 tablespoons unsalted butter, melted
- Turbinado sugar
- 1½ cups (7.05 ounces) all purpose flour
- 1 teaspoon (.10 ounces) baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon (.10 ounces) salt
- 12 tablespoons unsalted butter, softened
- 1 cup (7.55 ounces) sugar
- 2 eggs
- ½ cup (4.30 ounces) sour cream
- 1 teaspoons (.10 ounces) vanilla extract
- ¾ cup (5.5.0 ounces) miniature chocolate chips
- Preheat the oven to 325°. Butter six miniature bundlettes and two ½ cup ramekins and sprinkle with turbinado sugar. Set aside.
- Whisk together the flour, baking powder, cinnamon and salt. Set aside.
- Beat the butter and sugar together until creamy, scraping down the bowl as needed. Add the eggs, one at a time. Blend in half of the dry ingredients. Add the sour cream and vanilla. Blend in the remaining dry ingredients.
- Remove from the mixer and fold in the chocolate chips.
- Transfer the batter to a gallon size plastic freezer bag. Cut off a bottom corner and fill the prepared bundlettes and ramekins ¾ full with the batter. Place the ramekins on a small baking sheet.
- Bake at 325° for 25 minutes rotating the pans front to back and side to side.
- Remove from the oven and place on a cooling rack for 15 minutes.
- Invert the bundtlette pan onto a cooling rack. Remove the pan. Use a small spatula to go around the edge of the ramekins. Invert onto a cooling rack.
- Enjoy warm or cold.
Recipe by Desserts Required at https://www.dessertsrequired.com/mini-chocolate-chip-coffee-cakes
3.5.3208