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Post by maybetoday on Nov 9, 2019 0:46:41 GMT -5
MINI CHOCOLATE BUNDT CAKES WITH PEANUT BUTTER FILLING
yield: 12 MINI BUNDT CAKES prep time: 29 MINUTES cook time: 20 MINUTES INGREDIENTS: FOR THE CAKES: 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda pinch salt 1/2 cup unsalted butter 1 & 3/4 cups granulated sugar 2 large eggs 4 ounces melted unsweetened chocolate 1 teaspoon pure vanilla extract 1 & 1/4 cups milk 1/2 cup peanut butter chips FOR THE GLAZE: 1/4 cup cocoa powder 1 cup powdered sugar 2 to 3 tablespoons milk DIRECTIONS: TO MAKE THE CAKES: Preheat oven to 350°. Grease and flour 12 1-cup individual Bundt tins. Whisk together flour, baking powder, baking soda, and salt. Set aside. Using an electric mixer on medium speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Mix in chocolate and vanilla. Gradually add flour mixture, alternating with milk. Begin and end with flour mixture. Mix just until combined. Fill each prepared Bundt tin 1/2 full. Scatter some peanut butter chips around the center of the batter. Pour remaining batter over peanut butter chips. Bake 18-20 minutes. Cool in pan for 5 minutes. Then, remove cakes from pan and cool completely on a wire rack. TO MAKE THE GLAZE: Combine cocoa powder, confectioners’ sugar, and milk. Mix until smooth. Spoon over each Bundt cake. Allow glaze to set before serving. link
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