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Chocolate Chocolate Chip Bundtini
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5 from 18 votes

Copycat Chocolate Chocolate Chip Bundtinis

If you've been searching for a recipe for Copycat Nothing Bundt Cake Chocolate Chocolate Chip Bundtinis, look no further! The cake and frosting have the same great taste and texture as the real thing.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Cakes, Dessert
Cuisine: American
Servings: 24 Bundtinis
Calories: 307kcal



  • 15.25 ounce package devil's food cake mix
  • 3.9 ounce box chocolate instant pudding
  • ¾ cup (6 ounces) sour cream (See Tip 1)
  • ¼ cup (2 ounces) mayonnaise (See Tip 2)
  • 3 large eggs, room temperature
  • ½ cup (4 ounces) milk (See Tip 3)
  • ½ cup (4 ounces) vegetable oil or canola oil
  • 1 cup (6 ounces) semi-sweet chocolate chips

Cream Cheese Frosting

  • 4 ounces cream cheese, softened (See Tip 4)
  • 2 ½ Tablespoons (1.25 ounces) heavy cream (See Tip 5)
  • ¼ teaspoon Kosher salt
  • 4 cups (16 ounces) 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 ⅔ 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)


  1. I used light sour cream, but you could also use full-fat sour cream.
  2. Rather than using mayonnaise, increase the amount of sour cream to 1 cup, and use a total of 4 eggs.
  3. I used whole milk, but you could also use low-fat milk.
  4. I used full-fat cream cheese, but you could also use low-fat cream cheese.
  5. Adjust the amount of cream to achieve the desired piping consistency.
  6. I used the NordicWare Bundt Brownie Pan.
  7. The Katgely Floret Brioche Paper Cups are an exact match to the cups used by Nothing Bundt Cake!
  8. Store the bundtinis, covered, in the refrigerator for up to 5 days.
Helpful information for most recipes


Calories: 307kcal | Carbohydrates: 42g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 30mg | Sodium: 293mg | Potassium: 154mg | Fiber: 1g | Sugar: 33g | Vitamin A: 114IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg