Snowflake Chocolate Bundtlettes are just a little more special than a cupcake and small enough that each person can enjoy one all to themselves.
We recently gathered with friends for a cozy evening and everyone brought a dish to share. I wanted something festive and individual, so I reached for my bundtlette pan and decided to make Snowflake Chocolate Bundtlettes—tiny cakes that are a bit more elegant than a cupcake but perfectly portioned for one.
I’d been eager to try a chocolate cake studded with mini chocolate chips and thought it would translate beautifully in the bundtlette pan. I planned a rich bittersweet ganache to glaze each mini cake so the chocolate would cling to the sides, then topped each one with a delicate snowflake decoration. They’re chocolate on chocolate, with a touch of holiday whimsy.
A couple of days before the party I prepared the snowflake decorations. I printed a few templates to trace, melted vanilla candy melts, piped the shapes onto wax paper and sprinkled sanding sugar before they set. Some won’t turn out perfect, so it’s wise to make extras to choose from.
The bundtlettes baked the day before the party. I refrigerated them, covered, overnight and glazed them the day of the event so the ganache remained glossy and the decorations stayed crisp.
Don’t have time to make them now? Pin it for later!
Snowflake Chocolate Bundtlettes
Save this
Pin Recipe
30 mins
30 mins
1 hr
Ingredients
- Snowflakes (prepared from vanilla candy melts)
- Vanilla candy melts
- Sanding sugar or other decorations
Cake
- 1 pkg chocolate cake mix (devil’s food or preferred brand)
- 1 pkg instant chocolate pudding mix
- 1 cup sour cream
- 4 large eggs (room temperature)
- 1/2 cup water
- 1/2 cup oil
- 1-1/2 cup mini chocolate chips
Dark Chocolate Ganache
- 16 ounces bittersweet chocolate, finely chopped
- 2 cups heavy cream
Instructions
Snowflakes
-
Place wax paper over a printed snowflake template. Melt vanilla candy melts in a piping bag set inside a microwave-safe cup in 30-second intervals at half power, kneading the bag between bursts until smooth. Snip a small tip and pipe the snowflake design onto the wax paper. Sprinkle with sanding sugar or other decorations and allow to set completely.
Cakes
-
Preheat the oven to 350°F and spray the bundtlette pan with cooking spray.
-
Combine the cake mix, instant pudding, sour cream, eggs, water and oil until blended. Fold in the mini chocolate chips. Fill each bundtlette cavity about 3/4 full—do not overfill.
-
Bake for 30–35 minutes, rotating the pan halfway through. Let cool in the pan for 10 minutes before removing. Allow the pan to cool between batches. For a full-size bundt, bake 45–50 minutes.
Ganache
-
Heat the heavy cream to just simmering in a microwave-safe container (about 3–4 minutes on high), taking care it does not boil over.
-
Place the chopped bittersweet chocolate in a food processor or bowl, pour the hot cream over it, let sit for 2 minutes, then pulse or whisk until smooth. Spoon the ganache over each cooled bundtlette.
Assembly
-
If needed, trim the bottom of each cake so it sits flat. Spoon or pour ganache over each bundtlette and top with a prepared snowflake just before serving.
Notes
Nutrition
Calories: 306
Carbohydrates: 24 g
Protein: 3 g
Fat: 23 g
Saturated Fat: 10 g
Cholesterol: 54 mg
Sodium: 159 mg
Potassium: 182 mg
Fiber: 2 g
Sugar: 15 g
Nutritional Disclaimer
Nutrition was calculated using the brands and quantities used when developing this recipe. If you alter ingredients or brands, values will change. Use the numbers as a guide only.
Tried this recipe?
Let me know how it was!
Let’s keep in touch! You can find me on Pinterest, Instagram, Facebook, and Twitter. Better yet, enter your email address in the box below and never miss a recipe!