Eating mini's of anything makes the world seem right.
This week's TWD was chosen by Kristin of I'm Right About Everything. She chose the Milk Chocolate Mini Bundt Cakes which is listed on pages 188 and 189 of Dorie's fabulous book.
I switched it up a bit by using 70% dark chocolate bars in place of the milk chocolate. If I'm going to have chocolate...I'd better be able to taste it! I'd read that these were subtle with the milk chocolate and I just couldn't have subtle. I also used buttermilk in place of regular milk as suggested in the "playing around" section of the recipe.
I didn't have a mini bundt pan but I did have a Cupcake Bundt Pan from Nordic Ware. This had 12 wells and the amount of batter in this recipe was perfect.
I also switched up my swirl....half had mini chocolate chips and the other half had toasted coconut in the middle.
After reading about all of the problems with the glaze...I was clenching my teeth as I was stirring the corn syrup into the melted chocolate. I only used half the amount of corn syrup and the glaze turned out perfectly smooth.
Dusted with powdered sugar...these are the perfect nighttime snack. Not super chocolatey...just enough to get your fix.
And they're minis....so go ahead and have two.
Don't forget to stop by here to check out the other bakers.
Thanks for stopping by.
The Sweet & Saucy Shop Team
3 hours ago