Mini Amaretto-Cocoa Bundt® Cakes with Cream Cheese Frosting

Ingredients

• 1/2 cup sall-purpose flour
• 1/2 cup amaretto-cream-flavored hot cocoa mix
• 1/2 teaspoon salt
• 1/8 teaspoon sbaking soda
• cup swhite sugar
• cup butter, softened
• eggs
• cup sour cream
• 1/2 cup milk
• teaspoon svanilla extra ct
• (8 ounce) packagecream cheese, softened
• 1/4 cup butter, softened
• tablespoon ssour cream
• teaspoon svanilla extra ct
• (16 ounce) packageconfectioners' sugar

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Mix flour, hot cocoa mix, salt, and baking soda together in a bowl.
3. 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.
4. 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.
5. Bake in the preheated oven until a toothpick inserted in the center of a cake comes out clean, 20 to 25 minutes.
6. Cool cakes in pans on a wire rack for 5 minutes. Remove from pans; cool completely before frosting, 10 to 15 minutes.
7. 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.