Chocolate Mocha-Glazed Mini Bundt Cakes

There's nothing like an individual-size dessert to make someone feel special. "You made this tiny cake just for me?" "Yes, and five others for myself." You don't have to say that last part out loud. These little cakes are light and chocolatey, and the mocha glaze makes them even better. And since Valentine's Day is just around the corner, go ahead and put a heart on it.

Mini Chocolate Bundt Cakes

Recipe adapted from Martha Stewart

1 1/4 cups all-purpose flour

1/4 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup whole milk

1/4 cup sour cream (2 ounces)

4 ounces (1 stick) unsalted butter

3/4 cups sugar

2 large eggs

1 teaspoon pure vanilla extract

1/2 cup chopped walnuts (optional)

Preheat oven to 325 degrees. Grease a mini bundt cake pan. Whisk flour, cocoa, baking soda, and salt in a large bowl. Mix milk and sour cream in a small bowl. Cream butter and sugar with a mixer until light and fluffy. Beat in eggs, 1 at a time, then vanilla. Reduce mixer speed to low, and add flour mixture, alternating with milk mixture, ending with flour. Spoon batter into pan evenly. Bake until a cake tester comes out clean, 25 to 30 minutes. Let cool in pan on a wire rack. Invert and continue to cool. Makes 6 mini cakes.

Mocha Glaze

1 cup powdered sugar

1 tablespoon unsweetened cocoa

2 tablespoons strong coffee, warm

Whisk all ingredients together until smooth. Immediately drizzle over cakes and top with sprinkles or mini chocolate chips.