I’m a self-confessed treat seeker.
Not long ago I attended a cocktail and food bloggers event for #FreshBloggers hosted by Stemilt and California Giant Berry Farms. They served fresh pureed strawberry daiquiris and laid out a tempting spread of food and cupcakes.
Cupcakes were provided by Cupcake Royale.
Flavors like Roasted Bosc Pear Crisp Babycakes, Salted Caramel Granny Smith Apple Babycakes and Blackberry Crème Brûlée Cupcakes (the best of the night) left me wanting more. I walked away with four cupcakes in hand — and a few cute stickers — claiming they were for my kids.
It’s their new phase — stickers and cupcakes are a hit in our house.
The cupcakes made a lasting impression, so I decided to celebrate that inspiration by baking mini bundts for Bundt-a-Month — with a playful twist and a surprise center.
October’s Bundt-A-Month theme is Candilicious, and I loved the idea of baking with candy. After debating which candy to use, I chose fall-colored M&M’s I spotted at the store — seasonal colors made them irresistible.
Here’s the approach I used.
I opted not to bake the candy into the batter — that can change texture and appearance — and with mini bundts it’s especially important to keep the cakes intact. Instead I filled the hollow center after baking.
After filling the centers with M&M’s, I frosted each mini bundt like a cupcake. It’s a simple idea that yields a fun presentation — I plan to do this technique again.
When you bite into one, you get a cheerful burst of color and candy — surprise!
Candy-coated chocolate with chocolate cake isn’t quite molten lava, but it delivers a playful contrast and a sweet surprise — exactly the effect I was aiming for.
These mini bundts were a hit with my kids, and I hope you and yours will enjoy them too.
Chocolate Mini Bundts with Candy Coated Chocolates
20 mins
20 mins
40 mins
Ingredients
For the Cake:
- 1 cup brewed coffee
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup natural cocoa powder + extra for dusting pan if desired
- 1 cup white granulated sugar
- 1 cup all-purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1/2 teaspoon vanilla extract
- Non-stick cooking spray for the bundt pan
For the chocolate frosting + candy filling:
- 2⅓ cups confectioners’ sugar, sifted
- 6½ tablespoons unsalted butter, at room temperature
- 1/3 cup unsweetened cocoa powder, sifted
- 2 tablespoons whole milk
- M&M’s or other chocolate-covered candies
- Chocolate sprinkles (optional)
Instructions
For the Mini Bundt Cakes:
- Preheat oven to 375°F. Brew the coffee. Spray the mini bundt pan with non-stick spray and lightly dust with cocoa powder to prevent sticking.
- In a microwave-safe bowl, melt the butter for about 20 seconds. Mix with the hot coffee and cocoa powder until smooth. Add the sugar and whisk until dissolved. Transfer to a large bowl and let cool about 5 minutes.
- In another bowl, whisk together flour, baking soda, and salt. Add the egg and vanilla to the cooled chocolate mixture, then slowly fold in the dry ingredients until combined.
- Portion batter into the mini bundt wells and bake 20–25 minutes, or until a toothpick inserted comes out clean.
- Cool the pan for 15–20 minutes. Loosen the cake edges with a butter knife or fork, set a wire rack or plate over the pan, and invert to release the mini bundts.
For the Frosting:
- Beat confectioners’ sugar, butter, and cocoa powder on medium-low until combined. Slowly add milk a little at a time until the frosting reaches the desired consistency.
- Increase mixer speed and beat for another minute. Adjust with more milk or sugar if needed. Chill about 30 minutes to firm up slightly.
To assemble and frost:
- Fill each mini bundt center with M&M’s (or your chosen filling), pipe or spread frosting on top, and finish with chocolate sprinkles if desired. Serve and enjoy.
Bundt-A-Month for October!
Here are other Candilicious bundt cakes contributed this month — sweet ideas pairing candy and cake.