Mini Triple-Chocolate Buttermilk Pound Cakes

Ingredients

• CAKE
• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa
• 1/2 teaspoon baking powder
• 1 teaspoon table salt
• 1 1/2 cups butter, softened at room temperature
• 3 cups granulated sugar
• 5 large eggs, at room temperature
• 1 1/4 cups buttermilk
• 2 teaspoons instant espresso
• 2 teaspoons vanilla extract
• 1 cup 60% cacao bittersweet chocolate morsels
• Shortening
• CHOCOLATE GLAZE
• 3/4 cup semisweet chocolate morsels
• 3 tablespoons butter
• 1 tablespoon light corn syrup
• 1/2 teaspoon vanilla extract
• BUTTERMILK GLAZE
• 1 cup powdered sugar
• 1 to 2 Tbsp. buttermilk
• 1/4 teaspoon vanilla extract
• METHOD
• Prepare Cakes: Preheat oven to 325°. Whisk together flour and next 3 ingredients. Beat 1 1/2 cups butter in a medium bowl at medium-high speed with an electric mixer until smooth. Gradually add granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until yolk disappears. Combine 1 1/4 cups buttermilk and next 2 ingredients. Add flour mixture to egg mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed after each addition. Fold in bittersweet chocolate morsels. Pour batter into 2 lightly greased (with vegetable cooking spray) 12-cup Bundt brownie pans, filling each about three-fourths full. Bake at 325° for 26 to 30 minutes. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely. Prepare Chocolate Glaze: Combine semisweet chocolate morsels, 3 Tbsp. butter, and 1 Tbsp. corn syrup in a microwave-safe glass bowl. Microwave at MEDIUM (50% power) 1 to 1 1/2 minutes or until morsels begin to melt, stirring after 1 minute. Stir until smooth. Stir in 1/2 tsp. vanilla. Prepare Buttermilk Glaze: Whisk together powdered sugar, 1 Tbsp. buttermilk, and 1/4 tsp. vanilla in a small bowl until smooth. Add up to 1 Tbsp. buttermilk, if desired. Drizzle warm glazes over cooled cakes.