These Chocolate Chip Red Velvet Mini Loaves combine the best of both worlds: the rich, velvety flavor of red velvet and the delightful crunch of mini chocolate chips. With a drizzle of icing and a sprinkle of festive snowflake sprinkles, these mini loaves make for a perfect holiday treat or homemade gift. These little cakes are not just beautiful but also bursting with flavor – a true treat for any red velvet lover!
Every holiday season, I make these Chocolate Chip Red Velvet Mini Loaves, and it’s safe to say they’re a big hit with my family. My husband has developed quite the sweet tooth for them, and every time I bake a batch, he “taste tests” one straight from the cooling rack. The kids love helping with the sprinkles and love gifting them to our neighbors and friends. Each bite brings back memories of cozy winter nights, and now, they’ve become a heartwarming staple in our home!
Why These Chocolate Chip Red Velvet Mini Loaves Will Be Your New Favorite
- Perfectly Balanced Flavors: With a hint of cocoa from bittersweet chocolate and the tanginess of sour cream, these loaves achieve a decadent yet balanced taste.
- Beautiful Red Velvet Color: Thanks to the red food coloring, each mini loaf is eye-catching and festive, perfect for holiday gatherings or gift-giving.
- Moist and Tender Texture: Sour cream and butter make these loaves soft and moist, while the mini chocolate chips add a delightful crunch.
- Easy Icing and Decoration: The quick glaze and optional sprinkles make these loaves extra special and add a festive touch to each bite.
Ingredients
For the Mini Loaves
- 60 g (2 oz) bittersweet chocolate, baking squares
- 120 ml (½ cup) water
- 200 g (1 cup) light brown sugar, firmly packed
- 113 g (½ cup) unsalted butter, softened
- 2 large eggs
- 5 ml (1 tsp) vanilla extract
- 120 g (½ cup) sour cream
- 15 ml (1 tbsp) red food coloring
- 190 g (1½ cups) all-purpose flour
- 5 g (1 tsp) baking soda
- 2.5 g (½ tsp) salt
- 55 g (⅓ cup) mini chocolate chips
For the Icing
- 120 g (1 cup) powdered sugar
- 30 ml (2 tbsp) milk (adjust as needed for desired thickness)
- Optional: Snowflake sprinkles for decoration
Directions
Preparing the Mini Loaves
- Preheat your oven to 350°F (175°C). Grease the bottoms of three mini loaf pans with baking spray and set aside.
- In a small saucepan, combine the bittersweet chocolate squares and water. Warm over low heat, stirring occasionally, until the chocolate has melted completely. Remove from heat and allow to cool to room temperature.
- In a large mixing bowl, combine the brown sugar, softened butter, eggs, and vanilla extract. Whisk until the mixture is smooth and creamy.
- Add the cooled chocolate mixture and sour cream to the bowl, whisking until well blended.
- Stir in the red food coloring, then add the flour, baking soda, and salt. Mix until just combined.
- Gently fold in the mini chocolate chips until evenly distributed throughout the batter.
- Spoon the batter into the prepared mini loaf pans, filling each about ¾ of the way full.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the loaves to cool in their pans on a cooling rack.
Adding the Icing
- In a small bowl, whisk the powdered sugar with 1 tablespoon of milk at a time, adjusting the milk until the icing reaches your preferred consistency.
- Drizzle the icing over the cooled mini loaves. For a festive touch, top with snowflake sprinkles if desired.
Notes:
- Substitutions: Greek yogurt can be used in place of sour cream if preferred, adding a slight tanginess to the flavor.
- Storing Tips: These loaves can be stored in an airtight container at room temperature for up to three days or refrigerated for up to a week.
- Make-Ahead and Freezing: The loaves freeze beautifully. Wrap them individually in plastic wrap and store in a freezer-safe bag for up to three months. Just thaw, ice, and add sprinkles when ready to enjoy!
