Chocolate Irish Cream Bundtlettes

1. Preheat oven to 350º F.
2. Sift flour, cocoa powder, baking powder, baking soda, and salt in a large bowl and set aside.
3. In a stand mixer fitted with a paddle attachment, cream the butter and sugar together on medium speed until light and fluffy, about 3-4 minutes.
4. Add the egg and vanilla extract and mix.
5. Beginning and ending with the flour mixture, alternate between adding the flour mixture and the Irish cream liqueur along with the buttermilk to the batter. Scrape down the sides of the bowl as needed and mix just until it is incorporated.
6. Coat a bundtlette pan like this or this with nonstick spray and carefully pour the batter into the pan. Smooth the batter out and gently tap the pan on the counter several times to reduce air bubbles.
7. Bake for 15 minutes until a toothpick inserted into the center of the cake comes out clean.
8. Cool for 10 minutes on a cooling rack before gently running a knife along the edges and center of the pan, topping the pan with another cooling rack, and carefully turning the cakes out.

Chocolate Glaze

1. While the cake continues to cool, place the chocolate in a medium heatproof bowl.
2. Place the heavy cream in a smaller heat safe bowl and microwave for 10 second intervals, stirring in between until the cream is hot.
3. Pour the cream over the chocolate and stir until combined. Reheat for 10 seconds if the chocolate isn't fully melted. Set aside to cool slightly.
4. Let the glaze cool slightly before drizzling the desired amount of it onto the mostly cooled cake. Top with sprinkles. Enjoy!