Mini Decadent Chocolate Bundt Cakes: Fudgy and Ready in 40 Min

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 6-cavity mini bundt pan with oil and dust with cocoa powder.
2. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. Add egg, buttermilk, oil, and vanilla to the dry ingredients and whisk until just combined.
4. Carefully stir in the boiling water or hot coffee until the batter is thin.
5. Divide batter evenly among the 6 cavities, filling each about ¾ of the way to the top.
6. Bake for 18–22 minutes until a toothpick inserted into the center comes out with a few moist crumbs.
7. Cool cakes in the pan for 10 minutes before inverting onto a wire rack.
8. Warm heavy cream in a saucepan until it begins to simmer, then pour over chopped dark chocolate.
9. Let the chocolate sit for 5 minutes, then whisk in maple syrup until a glossy emulsion forms.
10. Spoon or pipe the ganache over the cooled cakes.