Let’s whip up a homemade version of the Peanut Butter Chocolate Nothing Bundt Cake! These cakes are incredibly moist, bursting with rich flavor, and the frosting is downright irresistible. Get ready for a delightful sweet treat!
Ingredients
Method
- 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. Whisk until the batter is smooth, or use 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 lightly with flour to prevent sticking. Tap out any excess flour.
- Pour the batter into each tin, filling them only 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. In a mixing bowl, beat together the cream cheese, butter, powdered sugar, vanilla extract, and cream until smooth and creamy, about 2 minutes.
- Allow the cakes to cool for 15 minutes before carefully removing them from the pan and transferring to a flat surface. If needed, repeat the baking process for any remaining batter.
- Once the cakes are completely cooled, fill a piping bag with the creamy peanut butter (with the tip cut off) and another piping bag with the cream cheese frosting.
- Pipe the peanut butter from the outside to the center of each cake, covering the top surface. Repeat the process with the cream cheese frosting.
- Enjoy! Store any leftovers in the refrigerator for a delicious chilled treat.