Ingredients

The following ingredients have 24 Servings
  • 15.25 ounce package devil's food cake mix
  • 3.9 ounce box chocolate instant pudding
  • 3/4 cup (6 ounces) sour cream (See Tip 1)
  • 1/4 cup (2 ounces) mayonnaise (See Tip 2)
  • 3 large eggs, room temperature
  • 1/2 cup (4 ounces) milk (See Tip 3)
  • 1/2 cup (4 ounces) vegetable oil or canola oil
  • 1 cup (6 ounces) semi-sweet chocolate chips
  • 4 ounces cream cheese, softened (See Tip 4)
  • 2 1/2 Tablespoons (1.25 ounces) heavy cream (See Tip 5)
  • 1/4 teaspoon Kosher salt
  • 4 cups (16 ounces) confectioners' sugar

Instruction

  • Preheat the oven to 350°F. Spray cups of mini-bundt pan well with non-stick spray. Set aside.(See Tip 6)
  • Whisk together cake mix and chocolate pudding in a large bowl. Add sour cream, mayonnaise, eggs, milk and vegetable oil. Beat on low with electric mixer just until combined.
  • Add the chocolate chips and fold them into the batter using a silicone spatula.
  • Using an ice cream scoop, fill cups of pan 2/3 full with batter. Tap the pan on the counter so the batter lays in even layers.
  • Bake in preheated 350°F oven for 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
  • Remove the pan from the oven and let the bundtinis cool in the pan for 5 minutes. After 5 minutes, remove from pan and cool completely on wire rack.
  • Meanwhile, beat the cream cheese, heavy cream and salt on high until light and fluffy.
  • Gradually beat in the powdered sugar 1 cup at a time, mixing until it's smooth and creamy before adding the next addition. Adjust the amount of confectioners' sugar or cream if needed for desired consistency.
  • When the bundtinis are completely cooled, transfer to brioche paper cups. Spoon the frosting into a piping bag fitted with a #4B open star tip. (See Tip 7)
  • Swirl the frosting from the outside to the center top of each of the bundtinis.
  • Yield: 24 Copycat Chocolate Chocolate Chip Bundtinis. (See Tip 8)