Caramel Chip Mini Bundt Cakes - cooking recipe

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
1/2 cup light brown sugar, firmly packed
1/4 cup granulated sugar
2 eggs
1/3 cup sour cream
3 tablespoons whole milk
1 cup caramel-flavored bits
2 tablespoons unsalted butter
2 tablespoons dark chocolate chips
1 tablespoon caramel-flavored bits

Preparation

Preheat oven to 350 degrees.
Grease mini bundt cake pan with nonstick cooking spray (my pan makes 12 muffin sized mini bundts).
In a medium bowl combine flour, baking powder, soda, and salt.
In a large bowl beat softened butter with an electric mixer until smooth and creamy.
Add sugars and beat until fluffy.
Beat in eggs, one at a time.
Add vanilla and beat to combine.
Add 1/3 flour mixture and 1/2 of sour cream. Beat on low to blend. Add another 1/3 flour mixture and remaining sour cream. Beat until moistened.
Add remaining flour mixture and milk. Beat on low until all flour is mixed inches Do not over mix.
Fold in caramel chips.
Spoon batter into prepared bundt pan. Do not overfill.
Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and cool on a wire cooling rack for 5 minutes. Remove from pans to cool completely.
In a small microwave safe bowl melt butter. Whisk in chocolate chips and 1 tablespoon caramel chips until smooth. Drizzle over cooled cakes, or gently dip tops of cakes into glaze.