Mexican Hot Chocolate Mini-Bundt Cakes

Bundt Cake Bliss; this recipe will not work in a large Bundt pan, must use mini-Bundt pans.

• Ready In: 1 hr 20 mins
• Yields: 12 mini-bundt cakes

Ingredients

• 2  cups flour
• 2  cups sugar, divided
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon cayenne pepper
• 1 -2  tablespoon cinnamon
• 3  small eggs
• 1⁄2 cup buttermilk
• 1  cup butter
• 6  ounces bittersweet chocolate
• 1⁄2 cup cocoa powder
• 2⁄3 cup  espresso or 2⁄3 cup  strongly brewed coffee
• 2  tablespoons vanilla extract
• 1⁄4 teaspoon  almond extract

Directions

1. Preheat oven to 350°; grease and flour 12 mini-bundt forms and set aside (if you only have a Mini-Bundt pan with six cavities, bake this recipe in two batches).
2. In a bowl, whisk the flour, 1 cup sugar, baking soda, salt, cayenne, and cinnamon together; set aside.
3. Beat eggs and buttermilk together and set aside.
4. Melt butter and chocolate together in the top of a double boiler or in a metal bowl suspended over simmering water; make sure that the bottom of the bowl does not touch the water.
5. Add in cocoa powder and espresso; stir until thoroughly combined.
6. Add the egg mixture to the chocolate mixture.
7. Stir in the remaining 1 cup sugar, vanilla, and almond extract.
8. Stir the wet ingredients into the dry ingredients; mix until thoroughly combined and any lumps are dissolved.
9. Pour the batter into the prepared Mini-Bundt pans.
10. Bake for 20 minutes exactly; let the bundts cool for 10 minutes before inverting them onto a wire rack to finish cooling.
11. Delicious served plan or with a dollop of whipped cream or chocolate whipped cream.