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Mini Hot Chocolate Bundt Cakes

These chocolate bundt cakes are as indulgent as they are tiny.


1 box chocolate cake mix

1 box (3.9 ounces) JELL-O Instant Chocolate Pudding

16 ounces sour cream

3 eggs

⅓ cup vegetable oil

½ cup water

1½ teaspoons kosher salt

2 cups (12 ounces) semi-sweet chocolate chips

2¼ cups powdered sugar

6 tablespoons cocoa powder

4–5 tablespoons milk

2 teaspoons vanilla extract

Mini marshmallows, for garnish

Crushed candy canes, for garnish


1. Preheat oven to 350ºF (325ºF for convection).

2. Combine chocolate cake mix, JELL-O Instant Chocolate Pudding, sour cream, eggs, vegetable oil, water, and kosher salt in a large bowl. Beat with a hand mixer until smooth. Fold in chocolate chips.

3. Fill greased mini bundt pan molds halfway full with batter.

4. Bake for 15–18 minutes or until a toothpick inserted into the center comes out clean.

5. Let cool for 10–15 minutes, then remove from molds.

6. Sift powdered sugar and cocoa powder into a bowl. Whisk in milk and vanilla extract to form a smooth, pourable glaze. Add a bit more milk if glaze is not pourable.

7. Pour glaze over bundt cakes. Decorate with mini marshmallows and crushed candy canes.