Gluten Free Mini Mexican Chocolate Bundt Cakes Recipe
Add a little something different to your holiday table this year with these sweet and spicy Gluten Free Mini Mexican Chocolate Bundt Cakes.
This recipe is sweet because of the sugar and vanilla, and spicy because of the cayenne pepper and these unique little gems called Fire & Spiced Maraschino Cherries from Tillen Farms. These cherries have a fiery kick that pairs so nicely with chocolate.
Don’t be afraid … these aren’t too spicy. I taste-tested these on someone who cannot tolerate spicy foods and even she loved these!
If you want an exciting dessert, give these adorable little cakes a try, whether for Thanksgiving or perhaps for a Christmas party (these would be great with a cup of peppermint hot cocoa)!
- Gluten free nonstick cooking spray
- 12 Tillen Farms Fire & Spiced Maraschino Cherries
- 2 tablespoons cherry liquid (from the Fire & Spiced cherries)
- 1 cup plus 1 tablespoon gluten free all-purpose flour divided
- 8 tablespoons unsalted butter
- 1 cup water
- 3 tablespoons unsweetened cocoa powder
- 1 cup sugar
- 2 teaspoons chili powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon kosher or fine sea salt
- 1/8 teaspoon cayenne pepper
- 1 large egg
- ¼ cup milk
- 1 teaspoon pure vanilla extract
- 1½ cups powdered sugar
- 4 tablespoons unsweetened cocoa powder
- 4-6 tablespoons milk
- 2 teaspoons pure vanilla extract
Preheat the oven to 350 degrees. Spray a 6-count mini Bundt cake pan with cooking spray.
Remove stems from cherries, dry with paper towels, and chop. Place in a small bowl and toss with 1 tablespoon flour.
In a medium saucepan over high heat, combine the butter and water and cook until the butter melts, stirring occasionally. Stir in 3 tablespoons cocoa powder and let boil for 30 seconds. Remove from the heat.
Combine 1 cup flour with sugar, chili powder, cinnamon, baking soda, salt, and cayenne pepper. Whisk to combine. Add the cocoa mixture, 2 tablespoons cherry liquid, egg, milk, and vanilla. Mix well. Stir the cherries into the batter. Divide evenly among the mini bundt cake pans and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes.
Place a piece of waxed paper under a cooling rack and invert the cakes onto the cooling rack to finish cooling completely.
To make the glaze, whisk the powdered sugar together with the cocoa powder. Slowly add milk, a little at a time, stirring, until it is a pourable consistency. Stir in the vanilla and drizzle over the cooled cakes.
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