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Ingredients
| 1 1/2 cups | All-purpose flour |
| 1 teaspoon | Baking powder |
| 1/2 teaspoon | Baking soda |
| 1/2 teaspoon | Salt |
| 1/2 cup + 3 tablespoons | Butter, unsalted, divided |
| 3/4 cup | Brown sugar, packed |
| 2 | Eggs |
| 1 teaspoon | Pure vanilla extract |
| 2/3 cup | Sour cream |
| 1 package (12 oz) | Ghirardelli Semi-Sweet Chocolate Baking Chips, divided |
| Nonstick cooking spray for baking | |
| 2 tablespoons | Ghirardelli Semi-Sweet Chocolate Mini Baking Chips |
Directions
- Preheat oven to 350°F. Coat six 1-cup mini fluted tube cake molds with nonstick cooking spray for baking.
- In a medium bowl, combine flour, baking powder, baking soda, and salt; set aside.
- In a large bowl, beat 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and beat until fluffy. Beat in eggs, one at a time. Beat in vanilla. Beat in flour mixture alternately with sour cream, beating on low after each addition just until moistened. Fold in 1 cup chocolate chips. Divide into prepared molds.
- Bake for 20 minutes or until a wooden pick inserted near the centers comes out clean. Remove and cool in a pan on a wire rack for 5 minutes. Remove from molds. Cool completely.
- In a small saucepan over low heat, melt the remaining baking chips with 3 tablespoons butter until smooth and glossy. Cool slightly and spoon over cooled cakes. Sprinkle with mini baking chips.
Tip: If you don't have mini Bundt molds, coat fifteen 2 1/2-inch muffin cups with nonstick cooking spray. Fill each cup two-thirds full. Bake 13 to 15 minutes or until a toothpick inserted near the centers comes out clean. Cool 2 minutes in cups; remove and cool completely. Glaze as above.
Test Kitchen Tip: For easy glazing, transfer cooled glaze mixture to a zip-top bag. Seal and snip one corner of the bag. Glaze as above.
