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
  1. Preheat the oven to 325°. Butter six miniature bundlettes and two ½ cup ramekins and sprinkle with turbinado sugar. Set aside.
  2. Whisk together the flour, baking powder, cinnamon and salt. Set aside.
  3. 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.
  4. Remove from the mixer and fold in the chocolate chips.
  5. 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.
  6. Bake at 325° for 25 minutes rotating the pans front to back and side to side.
  7. Remove from the oven and place on a cooling rack for 15 minutes.
  8. 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.
  9. Enjoy warm or cold.
Recipe by Desserts Required at