Chocolate Stout Mini Bundt Cakes with Cream Cheese Glaze

Prep: 20 minCook: 14 min1 cake (30 slices)medium
Chocolate Stout Mini Bundt Cakes with Cream Cheese Glaze

Rich chocolate mini bundt cakes infused with stout beer and coffee create an intensely flavored dessert perfect for parties or special occasions. The stout adds depth while coffee enhances the chocolate, and the tangy cream cheese glaze provides a perfect contrast to the moist, tender crumb. These individual cakes make elegant presentation easy and are ideal for entertaining when you want something more sophisticated than regular cupcakes.

VegetarianNut-Free

Ingredients

Yield: 1 cake (30 slices)
  • 2 cups granulated sugar
  • 1 ¾ cups Gold Medal all-purpose flour
    gluten-free flour blend1:1gluten-freegluten-free

    may need xanthan gum

  • ¾ cup unsweetened baking cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup buttermilk
    milk + vinegar1 cup milk + 1 tbsp vinegardairy-free

    let sit 5 minutes before using

    Full guide →
  • ½ cup vegetable oil
  • 1 teaspoon vanilla
  • ½ cup stout beer
    dark coffee1:1gluten-free

    use strong coffee for similar depth

  • ½ cup hot coffee, freshly brewed
  • 4 oz cream cheese, softened
  • ¼ cup milk
    milk + vinegar1 cup milk + 1 tbsp vinegardairy-free

    let sit 5 minutes before using

    Full guide →
  • 1 cup powdered sugar

Instructions

  1. 1

    Heat oven and grease mini fluted tube cake pans with shortening

  2. 2

    Mix all dry ingredients in electric mixer bowl on low speed

  3. 3

    Beat egg, buttermilk, oil and vanilla in separate bowl until well blended

  4. 4

    Slowly beat buttermilk mixture into dry ingredients just until incorporated

  5. 5

    Gradually beat in beer and hot coffee until thoroughly incorporated

  6. 6

    Pour batter into fluted muffin cups, filling each about half to two-thirds full

  7. 7

    Bake until toothpick inserted in center comes out clean

  8. 8

    Cool in pan, then turn out onto cooling rack and cool completely

  9. 9

    Beat cream cheese and milk until smooth

  10. 10

    Gradually add powdered sugar, beating until smooth

  11. 11

    Pour glaze over cooled cakes, allowing some to flow over sides

Tips

Tip 1

Refrigerate remaining batter if using only one pan - bake in batches for consistent results.

Tip 2

Make sure coffee is hot when adding to help bloom the cocoa for richer chocolate flavor.

Tip 3

Let cakes cool completely before glazing to prevent the cream cheese glaze from melting off.

Good to Know

Storage

Store covered at room temperature for up to 3 days or refrigerate for up to 1 week

Make Ahead

Cakes can be baked 1 day ahead and stored covered; glaze just before serving

Serve With

Serve at room temperature for best flavor and texture

See pairing guide →

Common Mistakes

Watch

Don't overmix batter after adding liquids to avoid tough cakes

Watch

Cool completely before glazing to prevent melting

Substitutions

Dairy-Free Swaps

buttermilk→
milk + vinegar1 cup milk + 1 tbsp vinegardairy-free

let sit 5 minutes before using

Full guide →

Gluten-Free Swaps

stout beer→
dark coffee1:1gluten-free

use strong coffee for similar depth

all-purpose flour→
gluten-free flour blend1:1gluten-freegluten-free

may need xanthan gum

Find more substitutions →

FAQ

Can I make these in regular muffin pans?

Yes, use regular muffin pans and bake for 18-22 minutes. You'll get about 18-20 regular cupcakes instead of 30 mini bundts.

What type of stout works best?

Any dark stout like Guinness works well. The alcohol bakes off, leaving behind rich, malty flavors that complement the chocolate.

How long do these keep?

Store covered at room temperature for 3 days or refrigerated for up to 1 week. The glaze may soften slightly when refrigerated.