Mini Chocolate Bundt Cakes with Peanut Butter Filli

Name: Mini Chocolate Bundt Cakes with Peanut Butter Filling and Chocolate Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 stick butter; 1 3/4 cups sugar; 2 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; Pinch salt; 2 eggs; 4 ounces melted unsweetened chocolate; 1 teaspoon pure vanilla extract; 1 1/4 cups milk; 1/2 cup peanut butter chips; 1/4 cup cocoa powder; 1 cup powdered sugar; 2 to 3 tablespoons milk

Servings: persons

1 stick butter
1 3/4 cups sugar
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
Pinch salt
2 eggs
4 ounces melted unsweetened chocolate
1 teaspoon pure vanilla extract
1 1/4 cups milk
1/2 cup peanut butter chips
1/4 cup cocoa powder
1 cup powdered sugar
2 to 3 tablespoons milk

1
Preheat the oven to 350 degrees.
2
Grease and lightly flour 12 individual (about 1 cup size) bundt tins.
3
In the bowl of an electric mixer, fitted with a paddle, cream the butter and sugar together.
4
In a small mixing bowl, sift together the flour, baking powder, baking soda and salt and set aside.
5
Add the eggs, one at a time, to the butter mixture.
6
Mix well after each egg.
7
Add the chocolate and vanilla.
8
Mix well.
9
Add the sifted flour mixture, 1/2 cup at a time, alternating with the milk.
10
Mix well.
11
Fill each tin 1/2 full with the batter.
12
Place some of the peanut butter chips in the center of the batter.
13
Pour the remaining batter over the chips.
14
Place in the oven and cook for about 18 to 20 minutes.
15
Remove from the oven and cool for a couple of minutes in the pan.
16
Invert the cakes onto a wire rack.
17
In a small mixing bowl, combine the cocoa powder, powdered sugar and milk.
18
Mix until smooth.
19
Spoon some of the glaze over each bundt cake.
20
Allow the glaze to set, then serve.

1372

kcal

Calories

Fat

197

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 stick butter, 1 3/4 cups sugar, 2 cups all-purpose flour, 1 teaspoon baking powder, and more.

Yes, Mini Chocolate Bundt Cakes with Peanut Butter Filling and Chocolate Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mini Chocolate Bundt Cakes with Peanut Butter Filling and Chocolate Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions