Easter Surprise Mini Bundt Cakes - The Not So Creative Cook

Chocolate mini bundt cakes frosted with a delicious chocolate frosting then filled the holes with mini Easter eggs – kids and kids-alike would absolutely love these. Plus, they are already in individual sizes. 

As I’ve told you, I love anything cute related to Easter that’s why I’ve made these little cakes. And just because I’d also want to use the mini Easter eggs I got, I decided to make another batch of the little cakes with a little surprise. Not only kids will love them, but kids-alike, too. 😉

I was planning to make something like bird’s nests. I imagined these little cakes to have that chocolate frosting that looks like a nest and topped with mini Easter eggs… but I was so lazy to take out the piping tip and decided to do the old school type of frosting which is just to pour the chocolate frosting over the cake. I’ve thought of placing chocolate sprinkles all over the frosting, but it is not as easy as I thought. Well, maybe just because I am not that patient to carefully cover them with sprinkles. I did sprinkle the sprinkles. For what reason not to sprinkle them if they are called sprinkles? So I sprinkled the sprinkles all over the floor, too. Ooopppsss!

These cakes are simply chocolate cakes baked in mini bundt pans (well, because they are cuter) then frosted with chocolate (of course!) and lastly, I placed mini Easter eggs inside the hole up to the top. When you slice the cake…. Tada! You’ll find cute little eggs inside. I gave out some to the daughters of my new colleague, to my cousin and her colleague, too. They all loved them.

I am bringing these cakes at Fiesta Friday #167 and I hope Angie and the rest of the gang will love these. Happy Fiesta Friday!

Easter Surprise Mini Bundt Cakes

• Servings: 10-12
• Difficulty: easy
• Print

Ingredients: 

For the cake:

• 1 1/4 cups all-purpose flour
• 1/4 cup cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup whole milk, room temperature
• 1/4 cup sour cream
• 113g butter, unsalted, softened, room temperature
• 3/4 cups white sugar
• 2 large eggs, room temperature
• 1/2 tsp pure vanilla extract

For the chocolate frosting & topping: 

• 150g semisweet chocolate chips or baking
• 2 teaspoons cocoa powder
• 3-5 tbsp butter, softened
• Chocolate and colored sprinkles
• About 8 mini Easter colored eggs for each cake

Instructions:

For the cake:

1. Preheat oven to 325 F. Grease a 12-hole mini bundt pan.
2. In a bowl, mix flour, cocoa, baking soda, and salt in a large bowl.
3. Mix milk and sour cream in a small bowl.
4. In another bowl, add butter and sugar. Beat until light and fluffy (about 3 minutes). Add in eggs one at a time, beating after each addition. Then add vanilla.
5. Reduce the mixer to low, add flour and mix mixture alternately, ending with flour.
6. Transfer the batter into the greased bundlette pans.
7. Bake for 18-20 minutes or until toothpick inserted in the middle comes out clean.
8. Remove from the pan and cool completely before inverting and frosting.

For the chocolate frosting & topping: 

1. In a heatproof bowl, add semisweet chocolate. Melt in a microwave, stirring and mixing every after 15 seconds interval.
2. When melted, add cocoa powder and mix.
3. Add in softened butter 1 tbsp at a time, mixing after each addition. Add more butter until you get your desired consistency.
4. Frost the cooled and inverted mini bundt cakes. Add sprinkles all over the frosting.
5. Fill the hole of the cake with mini Easter eggs until you get to the top.

Now, enjoy the cakes!

  

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