Mini Peanut Butter Chocolate Bundt Cake
Servings 12
Ingredients
- 1 box Devil’s Chocolate Food Cake Mix 13 oz
- 1 box instant chocolate pudding mix 3.9 oz
- 3/4 cup sour cream
- 4 large eggs at room temperature
- 1/4 cup heavy whipping cream
- 1 teaspoon instant espresso powder optional
- 1/2 cup whole milk or 2%
- 1/2 cup vegetable oil
- 1 1/3 cups peanut butter chips
For the cream cheese frosting:
- 16 oz cream cheese at room temperature
- 1/2 cup unsalted butter at room temperature
- 3 1/2 cups powdered sugar
- 2 teaspoons vanilla extract
Other:
- 1/2 cup creamy peanut butter
Instructions
- Preheat your oven to 325°F.
- In a mixing bowl, combine the cake mix, pudding mix, sour cream, eggs, heavy cream, espresso powder (if using), milk, and vegetable oil. Mix until smooth, either by whisking or using a stand mixer with the paddle attachment.
- Gently fold in the peanut butter chips using a rubber spatula.
- Grease a mini bundt pan with butter and dust with flour to prevent sticking. Tap out any excess flour.
- Fill each tin with batter, filling them about 2/3 of the way to the top.
- Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- While the cakes bake, prepare the frosting. Beat together the cream cheese, butter, powdered sugar, vanilla, and cream until smooth and creamy.
- Once the cakes are done baking, let them cool for 15 minutes before removing them from the pan and allowing them to cool completely.
- When the cakes are completely cooled, pipe peanut butter onto each cake, starting from the outside and working your way to the center.
- Repeat the piping process with the cream cheese frosting.
- Enjoy! Store any leftovers in the fridge for a chilled treat later on.