Vanilla Bean Mini Bundt Cakes - Chocolate Toffee Filled Dessert
Make these rich vanilla bean mini bundt cakes with chocolate-toffee filling and dual icing drizzle. Perfect for special occasions.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at recipesbyclare.com.
Cooking tools:
- Bundt pan
- Oven
- Kitchen scale
- Measuring cup
- Measuring spoon
- Mixing bowl
- Whisk
- Stand mixer
- Hand mixer
- Spatula
- Cooling rack
- Chef's knife
- Pastry brush
- Spoon
- Kitchen timer
- Saucepan
- Fine-mesh sieve
- Piping bag
- Offset spatula
Ingredients
- 1/2 cup toffee bits.
- 3 tablespoons brown sugar, packed.
- 1/2 teaspoon cinnamon.
- 1/2 tablespoon cocoa.
- 1/2 ounce semisweet chocolate, finely chopped.
- 1 cup all-purpose flour.
- 3/4 teaspoon baking powder.
- 1/4 teaspoon baking soda.
- 1/2 cup unsalted butter, room temperature.
- 3/4 cup granulated sugar.
- 1 large egg, room temperature.
- 1/2 cup sour cream, room temperature.
- 1 teaspoon vanilla bean paste or extract.
- 3/4 cup confectioners' sugar.
- 1/2 tablespoon golden syrup or corn syrup.
- 1-2 tablespoons water.
- 1 teaspoon vanilla extract.
- 2 tablespoons cocoa.
- 1 tablespoon water.
- 2 teaspoons vanilla extract.
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