Ghirardelli Chocolate Chip Mini Bundt Cakes

• Nonstick cooking spray for baking
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2/3 cup sour cream
• 1 (12 ounce) bag Ghirardelli(R) Semi-Sweet Chocolate Baking Chips, divided
• 3 tablespoons unsalted butter
• 2 tablespoons Ghirardelli(R) Semi-Sweet Chocolate Mini Baking Chips
• Ghirardelli Milk Chocolate Bunnies

1. Preheat oven to 350 degrees F. Coat six 1-cup mini fluted tube cake molds with nonstick cooking spray for baking.
2. In a medium bowl, combine flour, baking powder, baking soda, and salt; set aside.
3. In a large bowl, beat 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and beat until fluffy. Beat in eggs, one at a time. Beat in vanilla. Beat in flour mixture alternately with sour cream, beating on low after each addition just until moistened. Fold in 1 cup chocolate chips. Divide into prepared molds.
4. Bake for 20 minutes or until a wooden pick inserted near the centers comes out clean. Remove and cool in a pan on a wire rack for 5 minutes. Remove from molds. Cool completely.
5. In a small saucepan over low heat, melt the remaining baking chips with 3 tablespoons butter until smooth and glossy. Cool slightly and spoon over cooled cakes. Sprinkle with mini baking chips.
6. Top cakes with your favorite Ghirardelli Bunnies or Eggs.

nonstick cooking spray for, flour, baking powder, baking soda, salt, unsalted butter, brown sugar, eggs, vanilla, sour cream, ghirardelli, unsalted butter, ghirardelli, ghirardelli milk

Taken from www.allrecipes.com/recipe/259990/ghirardelli-chocolate-chip-mini-bundt-cakes/ (may not work)