Mini Chocolate Bundt Cakes with Peanut Butter Filling

This month marks Bake or Break’s first birthday! In this inaugural year, I’ve made 18 different kinds of cookies, 8 kinds of brownies, 13 cakes, and various other things totaling almost 100 different recipes. Thanks to everyone for reading my ramblings and sharing your comments. Now, on with the next cake…

For Fathers’ Day, I obviously wanted to make something that my Daddy would love. Knowing his enormous love of peanut butter, I went in search of a recipe with plenty of peanut butter. Surprisingly, I had a bit of a hard time finding one that sounded just right. After a while, I found these mini bundt cakes. Chocolate and peanut butter being one of the best combinations known to man, I was excited to make these little cakes. Of course, I convinced myself that I needed a second mini bundt pan to make life easier. So, I was also excited to go buy that mini bundt pan I’ve had my eye on.

My only word of caution for making these has to do with the mini bundt pans. Make sure you spray/grease them generously. Cleaning those up was tedious to say the least. There will actually need to be some time and space before I get those pans out again. Of course, I’m not likely the only one who enjoys the baking far more than the cleaning.

These are great little cakes for serving a crowd. When it comes time for dessert, there’s no slicing and doling out. Everyone just gets their own pretty little cake. I did wait to add the glaze until right before serving, but that was simple enough. My opposition to cleaning aside, this proved to be a good recipe that everyone really liked. I worried about the size of each one being too much for one person, but judging by the cleaned plates that clearly wasn’t an issue.

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Mini Chocolate Bundt Cakes with Peanut Butter Filling

Yield 12 mini Bundt cakes

Prep Time 29 minutes

Cook Time 20 minutes

Total Time 49 minutes

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Ingredients

For the cakes:

• 2 cups (240g) all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• pinch salt
• 1/2 cup (113g) unsalted butter
• 1 & 3/4 cups (350g) granulated sugar
• 2 large eggs
• 4 ounces (113g) melted unsweetened chocolate
• 1 teaspoon pure vanilla extract
• 1 & 1/4 cups (286ml) milk
• 1/2 cup (85g) peanut butter chips

For the glaze:

• 1/4 cup (21g) unsweetened cocoa powder
• 1 cup (110g) powdered sugar
• 2 to 3 tablespoons milk

Instructions

To make the cakes:

1. Preheat oven to 350°F. Grease and flour 12 1-cup individual Bundt tins.
2. Whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the chocolate and vanilla.
4. Reduce mixer speed to low. Gradually add the flour mixture, alternating with the milk. Begin and end with the flour mixture. Mix just until combined.
5. Fill each prepared Bundt tin 1/2 full. Scatter some peanut butter chips around the center of the batter. Pour the remaining batter over the peanut butter chips.
6. Bake 18-20 minutes. Cool in the pan for 5 minutes. Then, remove the cakes from the pan and cool completely on a wire rack.

To make the glaze:

1. Combine the cocoa powder, confectioners' sugar, and milk. Mix until smooth. Spoon over each Bundt cake.
2. Allow the glaze to set before serving.

Notes

Recipe slightly adapted from Food Network.

Recommended Products

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• 
  Nordic Ware Bundtlette Pan
• 
  Half Sheet Nonstick Cooling Rack

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