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- Yellow cake mix
- 1 cup unsalted butter – melted
- Milk – 1 cup (or 1 cup almond milk)
- Almond extract – ¼ teaspoon
- Cinnamon – 1 teaspoon
- 4 large eggs
- 1 package chocolate chips – 12 oz
Preheat oven to 325 degrees (convection oven)/350 degrees (standard oven). Lightly butter/grease a large mini bundt pan.
Place all ingredients (except chocolate chips) in large mixer bowl. Blend with electric mixer on low speed until well blended. Add chocolate chips and continue mixing until blended together.
Pour the batter into the mini bundt pan. Place pan in oven and bake for 24-26 minutes. Cakes are done when toothpick comes out clean.
Cool for 5 minutes in pan and then remove to a wire rack.
While cakes are cooling, make this easy chocolate glaze.
Makes enough to drizzle over the mini bundt cakes.
- Chocolate chips – ½ cup (4 oz.)
- Unsalted butter – cut into pieces – ½ stick (4 tablespoons)
- Cinnamon – dash to taste
- Almond extract – 1/8 teaspoon
- Vanilla extract – 1/8 teaspoon
Place chocolate chips into a microwave safe bowl. Microwave for 1 minute and stir. Continue microwaving and stirring every 30 seconds until melted. Add butter to bowl and stir. Add dash of cinnamon, almond extract, vanilla extract and stir. Pour over mini bundt cakes. This will harden as it cools.
Optional – before serving sprinkle powdered sugar over the top (with a sifter).