If you’ve been searching for a copycat recipe for Nothing Bundt Cake Chocolate Chocolate Chip Bundtinis, look no further! The cake and frosting have the same great look, taste and texture as the real thing. I used the same Bundtini paper cups that are used by Nothing Bundt Cake. The tip that I used to frost the Bundtinis created the same swirled effect. Now, you can make these delicious confections for a fraction of the cost of the real thing.
Believe it or not, the starting point for these delicious little bundt cakes is a boxed cake mix. The actual ingredients are as follows:
- Devils Food Boxed Cake Mix: I started with basic Duncan Hines 15.25 ounce boxed cake mix.
- Chocolate Instant Pudding: Pudding enhances the moisture of the cake. You can purchase boxed cake mixes with pudding added. However, I like to add my own. That way, I know exactly how much goes into the cake.
- Sour Cream: I used light sour cream. Sour cream adds moisture without thinning the cake batter. Because of its acidity, it also serves to activate the baking soda in the cake mix.
- Mayonnaise: You might think that mayonnaise is totally out of place in a cake batter. However, if you think about it, mayonnaise is an emulsion made with eggs, oil and vinegar. With the mayonnaise, you can reduce the number of eggs that you would otherwise add to the batter. The oil makes the cake tender. The vinegar enhances the chocolate taste.
- Eggs: It should come as no surprise that eggs are added to the cake batter!
- Milk: Rather than adding water to the cake mix, I added milk to enhance the richness of the Bundtinis.
- Vegetable Oil: Just like the eggs, vegetable oil is a standard addition to a boxed cake mix. You might be tempted to use butter instead for flavor. Actually, vegetable oil is better. Cakes made with oil tend to be more airy than cakes made with butter. Also, they stay moist and tender longer than cakes made with butter.
- Chocolate Chips: The name is Chocolate Chocolate Chip, so this should come as no surprise! I used semi-sweet chocolate chips.
Special Equipment for Copycat Chocolate Chocolate Chip Bundtinis
It’s one thing to copy the cake and frosting for the Copycat Chocolate Chocolate Chip Bundtinis and quite another to copy the appearance. For the appearance, several things were important:
- Bundtini Pan: Bundtinis are mini bundt cakes. Therefore, the pan needed to be a mini Bundt Cake pan. There are a lot to choose from. To me, the shape and size were the most important characteristics. I settled on the NordicWare Bundt Brownie Pan. The shape was perfect. It produced cakes that were little bit larger than the Nothing Bundt Cake Bundtinis. However, they still fit into the paper cups.
- Paper Cups: The Katgely Floret Brioche Paper Cups were the perfect match to the paper cups used by Nothing Bundt Cake for its Bundtinis. They were the exact size, shape and color!
- Decorating Tip: I tried several different decorating tips for the frosting before I found the perfect one – Wilton #4B Open Star Tip. It produced the same detailed swirls in the frosting as the Nothing Bundt Cake Bundtinis. I actually got this tip from Michaels.
- Piping Bag: I always use disposable piping bags, but any piping bag would work.
Making the Batter
I started by whisking together the cake mix and chocolate pudding in a large bowl. Then, I added the sour cream, mayonnaise, eggs, milk and vegetable oil to the dry ingredients.
I beat the ingredients together on low speed with my electric mixer just until they were combined. Then, I added the chocolate chips to the batter.
Next, I used a silicon spatula to combine the chocolate chips with the Bundtini batter.
Baking the Bundtinis
Even though the pan that I used for the Bundtinis was non-stick, I sprayed it well with a non-stick spray like Baker’s Joy. Then, I used an ice cream scoop to fill the cups of the pan 2/3 of the way full.
I popped the pan into a preheated 350°F oven for about 20 minutes. After 20 minutes, the tops of the Bundtinis sprung back when I lightly pressed on them and the sides had begun to pull away from the pan.
I removed the pan from the oven and let it cool on a wire rack for about 5 minutes. After 5 minutes, I removed the Bundtinis from the pan and let them cool completely on a wire rack.
Once the Bundtinis were totally cool, I placed each one into a brioche paper cup.
Frosting the Bundtinis
While the Bundtinis were cooling, I made the frosting with cream cheese, heavy cream, Kosher salt and confectioners’ sugar.
With a frosting such as this, it is more traditional to also use butter. However, I wanted to keep the frosting as white as possible. Therefore, I substituted heavy cream for the butter. This worked like a charm!
I started by beating together the cream cheese, cream and salt until it was light and fluffy. Then, I beat in the confectioners’ sugar, one cup at a time until the frosting was smooth and creamy.
I transferred the frosting to a piping bag fitted with a #4B open star tip.
Then, I swirled the frosting on top of each of the Bundtinis.
I ended up with 24 amazing Copycat Chocolate Chocolate Chip Bundtinis. They looked and tasted like the real thing at a fraction of the cost. Yum!
Chula’s Expert Tips
I used light sour cream, but you could also use full-fat sour cream.
Rather than using mayonnaise, increase the amount of sour cream to 1 cup, and use a total of 4 eggs.
I used whole milk, but you could also use low-fat milk.
I used full-fat cream cheese, but you could also use low-fat cream cheese.
Adjust the amount of cream to achieve the desired piping consistency.
I used the NordicWare Bundt Brownie Pan.
The Katgely Floret Brioche Paper Cups are an exact match to the cups used by Nothing Bundt Cake!
Store the bundtinis, covered, in the refrigerator for up to 5 days.
If you’re interested in another awesome recipe that imitates the appearance Nothing Bundt Cake Bundtinis, you should try my Southern Hummingbird Mini-Bundtlettes!
If you liked the recipe for Copycat Chocolate Chocolate Chip Bundtinis, please consider rating it and leaving a comment. I’d love to know how you liked it!
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Copycat Chocolate Chocolate Chip Bundtinis
- 15.25 ounce package devil's food cake mix
- 3.9 ounce box chocolate instant pudding
- 3/4 cup sour cream (See Tip 1)
- 1/4 cup mayonnaise (See Tip 2)
- 3 large eggs, room temperature
- 1/2 cup milk (See Tip 3)
- 1/2 cup vegetable oil or canola oil
- 1 cup semi-sweet chocolate chips
Cream Cheese Frosting
- 4 ounces cream cheese, softened (See Tip 4)
- 2 1/2 Tablespoons heavy cream (See Tip 5)
- 1/4 teaspoon Kosher salt
- 4 cups confectioners' sugar
- Preheat the oven to 350°F. Spray cups of mini-bundt pan well with non-stick spray. Set aside.(See Tip 6)
- Whisk together cake mix and chocolate pudding in a large bowl. Add sour cream, mayonnaise, eggs, milk and vegetable oil. Beat on low with electric mixer just until combined.
- Add the chocolate chips and fold them into the batter using a silicone spatula.
- Using an ice cream scoop, fill cups of pan 2/3 full with batter. Tap the pan on the counter so the batter lays in even layers.
- Bake in preheated 350°F oven for 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
- Remove the pan from the oven and let the bundtinis cool in the pan for 5 minutes. After 5 minutes, remove from pan and cool completely on wire rack.
- Meanwhile, beat the cream cheese, heavy cream and salt on high until light and fluffy.
- Gradually beat in the powdered sugar 1 cup at a time, mixing until it's smooth and creamy before adding the next addition. Adjust the amount of confectioners' sugar or cream if needed for desired consistency.
- When the bundtinis are completely cooled, transfer to brioche paper cups. Spoon the frosting into a piping bag fitted with a #4B open star tip. (See Tip 7)
- Swirl the frosting from the outside to the center top of each of the bundtinis.
- Yield: 24 Copycat Chocolate Chocolate Chip Bundtinis. (See Tip 8)
Chula's Expert Tips
- I used light sour cream, but you could also use full-fat sour cream.
- Rather than using mayonnaise, increase the amount of sour cream to 1 cup, and use a total of 4 eggs.
- I used whole milk, but you could also use low-fat milk.
- I used full-fat cream cheese, but you could also use low-fat cream cheese.
- Adjust the amount of cream to achieve the desired piping consistency.
- I used the NordicWare Bundt Brownie Pan.
- The Katgely Floret Brioche Paper Cups are an exact match to the cups used by Nothing Bundt Cake!
- Store the bundtinis, covered, in the refrigerator for up to 5 days.