Chocolate-Stout Mini Bundt Cakes

If you’re thinking stout beer is best enjoyed with a hearty meal, think again. The thick and creamy taste of stout makes it the perfect liquid to add to desserts, especially when said sweet involves chocolate. Case in point? These mini Bundt cakes. Thanks to the addition of stout and a bit of hot coffee, they come out of the oven like a hybrid of fudge, mousse and brownie. Yes, they’re decadent, but they also stay surprisingly light, airy and very, very moist. Here’s how to make them! 

First, gather your dry ingredients.

In a bowl, whisk the buttermilk with the oil, eggs and vanilla.

Slowly beat the buttermilk mixture into the dry ingredients until just incorporated.

Slowly beat in the beer and hot coffee until fully incorporated. Then pour the batter into the prepared molds.

Gather your frosting ingredients and beat ‘til smooth.

Let the cakes cool and then invert onto a rack to cool. Pour glaze over cakes, allowing some to flow over sides. Dig in immediately!