Mini Chocolate Bundt Cakes With Peanut Butter Filling
Ingredients
- 0.5 stick unsalted butter, softened
- 7/8 cup sugar
- 1 cup all-purpose flour
- 0.5 tsp baking powder
- 0.5 tsp baking soda
- 1 pinch salt
- 1 large egg
- 2 oz unsweetened chocolate, melted
- 0.5 tsp pure vanilla extract
- 5/8 cup whole milk
- 0.3 cup peanut butter chips
- 2 tbsp cocoa powder (for glaze)
- 0.5 cup powdered sugar (for glaze)
- 1 tbsp milk (for glaze)
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease and lightly flour 4 to 6 individual (about 1-cup) bundt tins.
- 2
In an electric mixer with a paddle, cream the butter and sugar together until fluffy. Sift the flour, baking powder, baking soda, and salt in a separate bowl.
- 3
Add the egg to the butter mixture and mix well. Add the melted chocolate and vanilla. Mix thoroughly. Alternate adding the flour mixture (½ cup at a time) with the milk, mixing well after each addition.
- 4
Fill each tin halfway with batter. Place a few peanut butter chips in the center. Top with remaining batter. Bake for 18 to 20 minutes until a toothpick comes out clean.
- 5
Cool for a couple of minutes in the pan, then invert onto a wire rack.
- 6
Make the glaze: whisk together cocoa powder, powdered sugar, and milk until smooth. Spoon over each bundt cake and let set before serving.