CHOCOLATE KAHLUA MINI BUNDT CAKES

I mãde these Chocolãte Kãhluã Cãkes ã few yeãrs ãgo, ãnd they’re so good ãnd eãsy to mãke, they need to be re-posted!

INGREDIENTS
For the cãke:

• 1 ¾ cups (350g) sugãr
• 2 cups (300g) ãll-purpose flour
• ¾ cup (100g) cocoã powder
• 1 ¼ teãspoon bãking powder
• 1 ¼ teãspoon bãking sodã
• ¾ teãspoon sãlt2 eggs, room tº
• 1 cup milk½ cup vegetãble oil
• 2 teãspoons vãnillã extrãct
• ½ cup drip coffee, very hot
• ½ cup Kãhluã or other coffee liqueur 

For the glãze:

• 1 cup confectioners’ sugãr
• 1 or 2 Tbs Kãhluã or other coffee liqueur

INSTRUCTIONS
For the cãke:

1. Preheãt oven to 350ºF /180ºC.
2. Butter ãnd flour or sprãy well with cooking sprãy, 12 mini bundt molds.
3. Sift together sugãr, flour, cocoã, bãking powder, bãking sodã, ãnd sãlt. I meãsure everything ãnd sift it directly over the wet ingredients. 
4. In ã lãrge bowl beãt eggs, milk, vãnillã, ãnd oil for 1 minute.
5. Ãdd dry ingredients to the wet, ½ cup ãt ã time, while beãting on low speed. Do this slowly so the bãtter doesn’t develop clumps.
6. Heãt coffee until ãlmost boiling.

see full recipe: https://vintagekitchennotes.com/2018/02/chocolate-kahlua-mini-bundt-cakes.html