Mini Amaretto-Cocoa Bundt Cakes with Cream Cheese Frosting Recipe

Preheat oven to 350 degrees F (175 degrees C).

Mix flour hot cocoa mix salt and baking soda together in a bowl.

Beat white sugar and 1 cup butter together in a separate bowl using an electric mixer until light and fluffy 3 to 5 minutes. Beat in eggs 1 at a time. Mix in 1 cup sour cream milk and 2 teaspoons vanilla extract.

Beat flour mixture into sour cream mixture gradually on low speed until just blended. Spoon batter into 16 mini fluted tube pan molds (such as Bundt®) filling each 2/3 full.

Bake in the preheated oven until a toothpick inserted in the center of a cake comes out clean 20 to 25 minutes.

Cool cakes in pans on a wire rack for 5 minutes. Remove from pans; cool completely before frosting 10 to 15 minutes.

Beat cream cheese 1/4 cup butter 2 tablespoons sour cream and 2 teaspoons vanilla extract in a bowl using an electric mixer until light and fluffy 3 to 5 minutes. Add confectioners' sugar gradually; beat frosting until smooth. Frost the cooled cakes.