Chocolate Chip Mini Bundt Cakes

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter softened
3/4 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2/3 cup sour cream
1 12 ounce bag Ghirardelli (R) Semi-Sweet Chocolate Baking Chips, divided
3 tablespoons unsalted butter
2 tablespoons Ghirardelli R Semi-Sweet Chocolate Mini Baking Chips and/or sprinkles

Preheat oven to 350 degrees F. Spray six 1-cup mini fluted tube cake molds with nonstick cooking spray for baking.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt and set aside.
In a large bowl, using a mixer, beat softened butter on medium to high speed for 30 seconds. Add sugar and beat until fluffy.
Add in eggs, one at a time, beating after each addition. Add in vanilla.
Beat in flour mixture alternately with sour cream, beating on low after each addition just until moistened. Fold in 1 cup chocolate chips.
Add the cake mixture to each mold. To make this easy, you can scoop the batter into a large ziplock bag and snip a hole on the end and pipe it into the molds equally.
Bake for 20 minutes or until a wooden pick inserted near the centers comes out clean. Remove and cool in a pan on a wire rack for 5 minutes. Remove from molds. Cool completely.
Melt the remaining baking chips with 3 tablespoons butter until smooth and glossy in a small saucepan over low heat.
Spoon over cooled cakes or transfer cooled glaze mixture to a zip-top bag. Seal and snip one corner of the bag. Sprinkle tops with mini baking chips or sprinkles.