Heat the oven to 180 degrees Celsius. Melt 25 grams of butter, and brush it into the holes of the mini bundt cake tins. Sprinkle a little flour into the holes as well, and shake to coat.
Mix together the butter, caster sugar and a pinch of salt with an electric whisk. Beat in the eggs one at a time. Combine the flour and baking powder in a separate bowl, then sift it into the sugar mixture, stirring until smooth. In another small bowl, combine the cocoa powder and milk.
Scoop one tablespoon of the plain batter into each bundt tin. Combine the cocoa powder mixture with the remaining plain batter, then add it to the bundt tins as a well.
Bake for 15 to 18 minutes, until the plain batter side is golden. To check the consistency, stick with a skewer. It’s done when it comes out clean. Leave to cool for five minutes, then dust with icing sugar.
