Easy Chocolate Mini Bundt Cakes

Chocolate mini bundt cakes are moist, fudgy and delicious! These individual cakes start with a box cake mix so they’re easy to make, and they’re drizzled with caramel and a sugar glaze. Cook them in mini bundt pans for the perfect portion size for parties, luncheons and showers.

mini chocolate bundt cakes garnished with fresh flowers, on wood plates.

I know there are die-hard bakers out there who only bake from scratch but as a busy woman, the convenience of starting with a boxed cake mix can’t be beat. Especially when you’re hosting a party and have other menu items to prepare.

Why You’ll Love These

Are you looking for a yummy dessert for a lovely gathering? These little chocolate cakes are the ideal solution!

  • You can add these mini desserts to a birthday celebration, a baby shower or bridal shower, or a ladies luncheon.
  • This recipe starts with a boxed cake mix and gets more depth from flavored coffee creamer.
  • You can make them in mini bundt pans like I did here, or use regular size muffin tins.
  • They’re drizzled with a simple sugar glaze and caramel sauce that adds even more delicious flavor, plus a crunchy topping for texture.
  • Make them a day ahead for easy entertaining. They will keep at room temperature (tightly covered) as long as you don’t add the toppings. Add the glaze and drizzle when it’s party time so they’re nice and fresh.
  • The individual serving size makes it great for dessert tables, tea parties, or plated at a dinner party.
rows of mini chocolate cakes with flowers garnish, on marble table, overhead view.


  • Chocolate Cake Mix. Use Chocolate-Fudge or Devils Food Chocolate Cake Mix
  • Flavored Coffee Creamer. I used International Delight Caramel Macchiato flavored creamer, but you can use your favorite brand and experiment with flavors.
  • Vegetable oil & Eggs.

Glaze & Topping

  • Powdered Sugar. Also called confectioner’s sugar.
  • Coffee Creamer. The same flavor you used in the cake recipe.
  • Caramel Sauce. You can pick up caramel ice cream topping for this, and use either salted caramel or traditional.
  • Toffee bits. Don’t skip these for the topping. They add great crunch and flavor to the cakes. However you may want to try mini chocolate chips, peanut butter chips, chopped peanuts, or butterscotch chips instead.

How to Make Them

  1. Mix the ingredients together using a hand mixer.
  2. Pour batter into 24 mini bundt pans or regular size muffin tins, that have been sprayed well with non stick cooking spray and lightly coated with cocoa powder or some of the cake mix. Bake as directed.
  3. Mix the sugar and creamer together until smooth and pour over cakes that have been COMPLETELY COOLED.
  4. Top with a light drizzle of caramel sauce and sprinkle with toffee bits.

Expert Tip

To grease the bundt pans, dip a pastry brush into melted butter and brush it into every nook and cranny of the bundt wells. This way you can insure a nonstick surface and the cakes pop out beautifully.


Keep the cakes in an airtight container or covered tightly with aluminum foil and refrigerate leftovers for 4 to 5 days.

Freeze unglazed cakes, double wrapped in plastic wrap and foil for up to 3 months. Let thaw at room temperature before adding the toppings and serve.

mini chocolate bundt cake garnished with fresh flowers, on white plate.

PARTY TIP: Top the cakes with fresh edible flowers. They can be removed before eating, but add a special decorative touch for entertaining.

Tips & Variation

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  • Cook half the batter in 12 mini bundt pans or cupcake pan as directed in the recipe card.
  • With the other half of the batter, make a smaller cake for 2 to 4 people using a small fluted pan or 6-inch cake pan. Bake the small cake for about 30 minutes or until a toothpick inserted into the middle comes out clean. The small cake is perfect for date night or a Valentine’s day dinner for 2.
  • Of course you can always make a full size cake with this recipe, too.

More Chocolate Recipes

You can never have enough chocolate, am I right! Here are some more party-perfect recipes to try.

These chocolate mini bundt cakes turn out incredibly moist and get rave reviews. The combination of the glaze and a light drizzle of caramel sauce adds just enough “extra” sweetness, and the toffee bits give a wonderful crunch for those who like the added texture.

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mini chocolate bundt cake recipe with icing drizzle, on wood plate.

Chocolate Mini Bundt Cakes recipe

Yield: 24 mini cakes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 10 minutes

Individual mini bundt cakes are drizzled with powdered sugar glaze and caramel, and perfect for dessert tables and showers. Start with a box cake mix and dress it up with delicious flavorings.


  • 1 box (16.5 ounce) Chocolate Fudge or Devils Food Chocolate Cake Mix
  • 1 1/3 cup International Delight Caramel Macchiato creamer
  • 1/2 cup vegetable oil
  • 3 eggs


  • 1 cup powdered sugar
  • 3-4 Tablespoons International Delight Caramel Macchiato creamer
  • Caramel sauce (ice cream topping) – about 2 Tablespoons
  • Toffee bits if desired


  1. Preheat oven to 350 degrees F.
  2. Mix cake ingredients with a hand mixer on low for 30 seconds. Increase speed to medium and mix for 2 minutes.
  3. Prepare 24 mini bundt pans with non stick cooking spray or brushed with melted butter, and a light coating of cocoa powder or some of the cake mix. Evenly pour batter into each pan, about 1/3 full.
  4. Bake for 18 to 20 minutes, or until cakes are done (toothpick inserted into the middle comes out clean).
  5. Mix or whisk powdered sugar and flavored creamer together until smooth. Pour over cakes that have been COMPLETELY COOLED.
  6. Drizzle caramel sauce lightly over cake, and sprinkle with toffee bits.

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