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Champagne Chocolate Mini Bundt Cakes with Coupe

Champagne Chocolate Mini Bundt Cakes

Champagne Chocolate Mini Bundt Cakes combine two favorite flavors in one mini bundt cake. They're easy to make and perfect for parties.

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Servings 12 cakes
Calories 175 kcal
Author Katie Moseman


  • 1 TB unsalted butter for the pan
  • 1/2 cup flour
  • 1/2 cup Dutch process cocoa powder
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup champagne or any sparkling wine
  • 8 TB unsalted butter melted and cooled
  • 2 eggs
  • 1 cup sugar
  • 1/2 tsp vanilla extract


  1. Preheat oven to 350 F. Place flour, cocoa, baking powder, and salt in a mixing bowl and whisk together until well combined. Thoroughly butter all the cavities of a 12 cavity mini bundt pan.
  2. In another mixing bowl, combine champagne, melted butter, eggs, sugar, and vanilla and whisk until it looks smooth and creamy.  This liquid mixture may look slightly curdled; that's normal.

  3. Combine the wet and the dry ingredients and stir until just combined, scraping down the sides of the bowl as needed.
  4. Fill mini bundt cake cavities about 2/3 full with batter.

  5. Bake for about 13 minutes. Remove pan from oven and cool for 15 minutes on a rack. Gently loosen the cakes from the pan, cover the pan with a platter, and invert to turn out the cakes. Serve slightly warm, or cool completely to garnish with powdered sugar.

Recipe Notes

You need a 12 cavity mini bundt pan for this recipe.

Nutrition Facts
Champagne Chocolate Mini Bundt Cakes
Amount Per Serving
Calories 175 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Cholesterol 47mg16%
Sodium 61mg3%
Potassium 100mg3%
Carbohydrates 23g8%
Fiber 1g4%
Sugar 16g18%
Protein 2g4%
Vitamin A 275IU6%
Calcium 21mg2%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.