Mini Peanut Butter Chocolate Bundt Cake

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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!

Mini Peanut Butter Chocolate Bundt Cake

Prep Time 1 hour 20 minutes
Cook Time 40 minutes
Total Time 2 hours
Course Dessert
Servings 12


**Cake Batter:**

  • 13 oz Devil’s Chocolate Food Cake Mix
  • 3.9 oz instant chocolate pudding mix
  • 3/4 cup sour cream
  • 4 large eggs at room temperature
  • 1/4 cup heavy whipping cream
  • 1 teaspoon instant espresso powder optional
  • 1/2 cup whole milk or 2%
  • 1/2 cup vegetable oil
  • 1 1/3 cup peanut butter chips

**For the Cream Cheese Frosting:**

  • 16 oz cream cheese softened
  • 1/2 cup unsalted butter softened
  • 3 1/2 cups powdered sugar
  • 2 teaspoons vanilla extract


  • 1/2 cup creamy peanut butter


  • 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.

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