Snowflake Chocolate Bundtlettes are just a little more special than a cupcake and small enough that each person can enjoy one all to themselves.
We recently got together with several of our good friends for a great evening. Everyone brings something to eat so when I received the invitation, I immediately started to think about what I would contribute. That’s when Snowflake Chocolate Bundtlettes entered my mind.
Not long ago, I just fell in love with this little Bundtlette pan. I knew that these little individual cakes would be perfect for our get together. Something just a bit more special than a cupcake, and small enough that each person could enjoy a serving to themselves.[Tweet “Snowflake Chocolate Bundtlettes are perfect for holiday parties! #holiday #cake”]
I recently tried a chocolate cake that is dotted with mini chocolate chips that was delicious so wanted to try the recipe in my bundtlette pan. These little cakes were going to get a dark bittersweet chocolate glaze that would cling to the sides of each little cake. The coup de grace would be a festive snowflake. Just like all snowflakes, no two are alike. Chocolate with a side of chocolate.
A couple of days before the party, I prepared my little snowflakes. The snowflake pattern was printed from the internet. Some of these will not be perfect, and others end up breaking, so you will want to make plenty of them to choose from.
The bundtlettes were baked the day before our party. They are best if allowed to sit covered in the refrigerator overnight and then I glazed them the day of the party.
Don’t have time to make them now? Pin it for later!
Snowflake Chocolate Bundtlettes
- Vanilla candy melts
- Sanding sugar or decoration of your choice.
- 1 pkg chocolate cake mix - devils food German chocolate or whatever you prefer
- 1 pkg
instant chocolate pudding
- 1 cup sour cream
- 4 large eggs room temperature
- 1/2 cup water
- 1/2 cup oil
- 1-1/2 cup mini chocolate chips
Dark Chocolate Ganache
- 16 ounces bittersweet chocolate finely chopped
- 2 cups heavy cream
- Place a piece of wax paper over snowflake template. Melt vanilla candy melts in a piping bag placed in a microwave proof cup. Microwave for 30 second intervals at half power. Squish bag to blend between cooking intervals. Repeat until completely melted. Snip a small opening at the end of the bag. Pipe candy melts following the snowflake pattern. Sprinkle with sanding sugar or decoration of your choice.
- Preheat the oven to 350 degrees F, and spray bundtlette pan with cooking spray.
- Mix all of the ingredients together, except for the chocolate chips, until blended. Add chocolate chips, and mix until combined. Fill each cavity 3/4 full. Don't overfill.
- Bake for 30 to 35 minutes turning half way through baking for bundtlettes.
- Let cool in pan for 10 minutes and then remove cake from the pan. Allow the pan to cool between batches. If using a full sized bundt pan, bake for 45-50 minutes.
- In a one quart container, heat cream to just a simmer in the microwave (3 to 4 minutes on high). Be careful not to allow it to boil over.
- Put chocolate in a food processor and pour in cream. Allow to sit for 2 minutes and then pulse several times until smooth. Spoon Ganache over cake.
- Trim the bottom of each cake if it will not sit flat. Spoon glaze over each cake. Top with snowflake.
Ganache recipe adapted from Alton Brown of Food Network.