Mexican Hot Chocolate Mini-Bundt Cakes

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

Step-by-step instructions

1. 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. 2

   In a bowl, whisk the flour, 1 cup sugar, baking soda, salt, cayenne, and cinnamon together; set aside.

3. 3

   Beat eggs and buttermilk together and set aside.

4. 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. 5

   Add in cocoa powder and espresso; stir until thoroughly combined.

6. 6

   Add the egg mixture to the chocolate mixture.

7. 7

   Stir in the remaining 1 cup sugar, vanilla, and almond extract.

8. 8

   Stir the wet ingredients into the dry ingredients; mix until thoroughly combined and any lumps are dissolved.

9. 9

   Pour the batter into the prepared Mini-Bundt pans.

10. 10

    Bake for 20 minutes exactly; let the bundts cool for 10 minutes before inverting them onto a wire rack to finish cooling.

11. 11

    Delicious served plan or with a dollop of whipped cream or chocolate whipped cream.