CHOCOLATE CHIP MINI BUNDT CAKES

Ingredients
Nonstick cooking spray for baking

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup plus 3 tablespoons unsalted butter, softened and divided
• 3/4 cup packed brown sugar
• 2 eggs
• 1 teaspoon pure vanilla extract
• 2/3 cup sour cream
• 1 12-ounce package Ghirardelli® Semi-Sweet Chocolate Baking Chips, divided
• 2 tablespoons Ghirardelli Semi-Sweet Chocolate Mini Baking Chips

Directions

• Preheat oven to 350°F. Coat six 1-cup mini fluted tube cake molds with nonstick cooking spray for baking.
• In a medium bowl, combine flour, baking powder, baking soda, and salt; set aside.
• In a large bowl, beat 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and beat until fluffy. Beat in eggs, one at a time. Beat in vanilla. Beat in flour mixture alternately with sour cream, beating on low after each addition just until moistened. Fold in 1 cup chocolate chips. Divide into prepared molds.
• Bake for 20 minutes or until a wooden pick inserted near the centers comes out clean. Remove and cool in a pan on a wire rack for 5 minutes. Remove from molds. Cool completely. 
• Read more please visit : www.ghirardelli.com

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