Hi! I’m Donna! I’m so excited to share with you all! Stefanie is a wonderful online friend and I’m thankful that we’ve been able to meet in person now too! I blog over at donnahup.com.
I don’t know about you, but I love to bake for my friends. I just find it’s so fun to eat good food and hang out.
I have a recipe that I recently tried and it was a complete hit. I made 3 dozen of these Chocolate Mini Bundts with Homemade Chocolate Ganache and Buttercream Frosting. Not. one. was. left. None. My friend’s 3 year old even licked the frosting off the serving plate that was left behind. I will definitely be making these more often.
I started with gluten free chocolate cake mix. You can use your favorite chocolate cake mix or maybe an amazing home recipe for chocolate cake. I use the King Arthur Flour GF Chocolate Cake Mix. I baked them in a Mini Bundt Cupcake Pan.
Once the mini bundts were cooled I filled the inside with caramel. Then I made the chocolate ganache.
Ingredients for Chocolate Ganache
- 8 oz of semisweet or bittersweet chocolate
- 3/4 cup heavy whipping cream
- 2 tablespoons unsalted butter
Heat the cream and butter in a small saucepan over medium heat. You can also do this in a microwave. Bring just to a boil. Immediately pour the boiling cream over the chocolate. Allow it to stand for a few minutes with out stirring.
Stir gently with a spoon or whisk. It’s important not to get air in the ganache while stirring. Stir until smooth.
I then covered each of the mini bundts with the ganache and sprinkled them with chocolate sprinkles.
After that comes the caramel buttercream frosting.
I mixed caramel syrup (it’s exactly what I used to fill in the mini bundts in step 2) into Betty Crocker Whipped Butter Cream Frosting.
Then I dolloped the frosting on each mini bundt and topped them with mini chocolate chips.
Hope you enjoy these as much as we did!