Vanilla Almo Bundt Cupcakes

  • Total Time: 40 minutes
  • Bake: 20 mins (With Fan) at 160°C
  • Yields: 6 Mini Bundt Cupcakes



60g Wacky Almo

63g Self-Raising Flour

63g Caster Sugar

63g Unsalted Butter (Softened)

¼ Teaspoon Baking Soda

1 Egg

¼ Teaspoon Salt

1 Tablespoon Milk

2 Tablespoons Vanilla Essence


30g Cocova Curious Dark Chocolate Buttons

30ml Whipping Cream



  • Put chocolate in a medium sized bowl. Using a stove or microwave, warm the cream in a separate pot. Do not let it boil.
  • Pour the warm cream over the chocolate and leave aside for 1 minute.
  • Slowly stir the chocolate in cream until everything is well combined.
  • Keep this ganache at room temperature for 2-3 hours until it thickens up. Transfer into a piping bag and use it as frosting for the cupcakes.



  • Using a blender, blend Wacky Almo for 7-8 minutes until it has reached a smooth consistency. Set Wacky Almo Butter aside.
  • Grease mini bundt cake moulds with a bit of butter and set aside. Preheat oven at 160°C with the fan.
  • In a bowl, combine flour, sugar, butter, baking soda, and egg. Using a stand mixer or a hand-held mixer, beat the entire mixture for 1 minute.
  • Add milk and vanilla essence and beat for another 30 seconds.
  • Scrape down the sides and beat for another 10-20 seconds. The batter should look a little pale and fluffy.
  • Divide the batter into 2 parts. Keep 1 part (A) aside.
  • In the 2nd batter (B), carefully fold in the blended Wacky Almo Butter until it’s well incorporated and the batter turns into a chocolatey colour.
  • Fill half the cupcake moulds with the 1st batter (A) and then fill the other half with the Wacky Almo batter (B).
  • Bake the cupcakes at 160°C with the fan setting for 20 minutes.
  • Let the cupcakes cool down completely and then remove them from moulds.
  • Flip them upside down and garnish with Chocolate Ganache Frosting and Wacky Almo.