Mini Chocolate Bundt Cakes With Peanut Butter Filling
Jul 12, 2022 15:22:25 GMT -5
Post by songbird on Jul 12, 2022 15:22:25 GMT -5
MINI CHOCOLATE BUNDT CAKES WITH PEANUT BUTTER FILLING
yield 12 MINI BUNDT CAKES
prep time 25 MINUTES
cook time 20 MINUTES
total time 45 MINUTES
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, softened
1 & 3/4 cups (350g) granulated sugar
2 large eggs
4 ounces (113g) unsweetened chocolate, melted and slightly cooled
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) confectioners' sugar
2 to 3 tablespoons milk
INSTRUCTIONS
TO MAKE THE CAKES:
Preheat oven to 350°F. Grease and flour 12 1-cup individual Bundt tins.
Whisk together the flour, baking powder, baking soda, and salt. Set aside.
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.
Reduce mixer speed to low. Add the flour in 3 portions, alternating with 2 portions of milk. Mix just until combined.
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.
Bake 18-20 minutes, or until a pick inserted into the center comes out clean.. 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:
Combine the cocoa powder, confectioners' sugar, and milk. Mix until smooth. Spoon over each Bundt cake.
Allow the glaze to set before serving.
ECIPE VARIATIONS
Here are some ideas for tweaking this recipe for some variety.
Use different flavor chips. Try butterscotch, cinnamon, white chocolate, or some other flavor if you like. For a serious chocolate experience, add chocolate chips!
Omit the peanut butter chips to focus the flavor on chocolate.
Skip the glaze. A simple dusting of confectioners’ sugar is a simple alternative.
Add a garnish. Sprinkle some chopped peanuts on top of each cake for some crunch, or serve with a few more peanut butter chips scattered on top of and around each cake.
link
yield 12 MINI BUNDT CAKES
prep time 25 MINUTES
cook time 20 MINUTES
total time 45 MINUTES
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, softened
1 & 3/4 cups (350g) granulated sugar
2 large eggs
4 ounces (113g) unsweetened chocolate, melted and slightly cooled
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) confectioners' sugar
2 to 3 tablespoons milk
INSTRUCTIONS
TO MAKE THE CAKES:
Preheat oven to 350°F. Grease and flour 12 1-cup individual Bundt tins.
Whisk together the flour, baking powder, baking soda, and salt. Set aside.
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.
Reduce mixer speed to low. Add the flour in 3 portions, alternating with 2 portions of milk. Mix just until combined.
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.
Bake 18-20 minutes, or until a pick inserted into the center comes out clean.. 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:
Combine the cocoa powder, confectioners' sugar, and milk. Mix until smooth. Spoon over each Bundt cake.
Allow the glaze to set before serving.
ECIPE VARIATIONS
Here are some ideas for tweaking this recipe for some variety.
Use different flavor chips. Try butterscotch, cinnamon, white chocolate, or some other flavor if you like. For a serious chocolate experience, add chocolate chips!
Omit the peanut butter chips to focus the flavor on chocolate.
Skip the glaze. A simple dusting of confectioners’ sugar is a simple alternative.
Add a garnish. Sprinkle some chopped peanuts on top of each cake for some crunch, or serve with a few more peanut butter chips scattered on top of and around each cake.
link
