Guys I am so excited to tell you about the weekend I just had in Chicago courtesy of the National Cattlemen’s Beef Association, but I just cannot think of a way to work it around to this mini cakes. So it will have to wait, but suffice to say I am tired and a little loopy after a whirlwind 48 hours (ok I might have treated myself to an extra day of fun as long as I was there) in an actual city. You know, as opposed to the fresh air, clean living, absolutely no restaurants worth speaking of tiny little town I live in!
Anyway, Chocolate Party [is an event which has now ended]! I took last month off, I don’t even remember why now (chaos of school starting?), but I was super excited for this month. The theme was once again candy, just like Bundt-A-Month, probably because we all know Halloween is coming and people will be looking for recipes to use up all the candy their kids haul home. Anyway, Roxana, our fearless Chocolate Party host, requested our treats have both candy and a separate chocolate in them. So I knew I probably wanted a non-chocolate base, with some kind of chocolate accent in addition to a candy accent. So as to not create chocolate overload.
First, I decided to go looking for inspiration in a new used cookbook I had picked up, Cupcakes!, by Elinor Klivans. Long time readers may have noticed that I find her baking books to be full of lots of inspiring ideas. When I saw the recipe for peanut butter cupcakes I immediately started thinking about Reese’s Cups. Then I thought of my Nordic Ware Bouquet Pan, which I had recently acquired in honor of my birthday (yes that means I splurged on myself!), and realized I did not want to make cupcakes. And what better way to sink a candy surprise into a mini cake than to use a bundtlette?
Sammy helped me make the cakes. The best part (as far as she was unconcerned) was unwrapping each individual Reese’s Peanut Butter Cup and pushing it ever so slightly into the partially filled cake pan. To say she was super excited about how these would come out is an understatement. Normally I am stickler for letting glazes set, but as you can see there was enough build up for these that we all pretty much got smeared in chocolate:
It was actually Alex who helped me to glaze the cakes. She also insisted on taking pictures of them. Don’t be surprised if someday in the future you see a guest post from Alex!
- 1 cup AP flour
- 1 t baking powder
- 1/2 t salt
- 6 T (3/4 stick) unsalted butter room temp
- 3/4 cup smooth peanut butter not natural
- 1 cup packed dark brown sugar
- 1 large egg
- 2 t vanilla
- 1/2 cup whole milk
- 6 full size Reese's Peanut Butter Cups
- 1/4 cup heavy whipping cream
- 1 T unsalted butter
- 6 oz high quality milk chocolate chopped or in discs (about 1 cup)
- 1/2 t vanilla
- pinch of salt
Preheat the oven to 325 F. Thoroughly grease and flour a 6 cake bundtlette pan. Set aside.
Whisk together the flour, baking powder and salt. Set aside.
Beat the butter and peanut butter together until well mixed and creamy. Scrape the sides and bottom of the bowl.
Add half of the sugar and beat to incorporate for 2 minutes. Add the remaining sugar and scrape the sides and bottom of the bowl. Beat for 3 minutes on medium high speed until lightened and fluffy.
Beat in the egg and vanilla. Scrape the bowl.
Add the whole milk and flour mixture alternately, beginning and ending with the flour mix, in 3 flour additions and 2 milk additions, on low speed. Finish by folding and scraping along the bottom of the bowl to completely incorporate.
Divide about 2/3 of the batter between the 6 bundtlette wells. Place a single full sized Reese's Peanut Butter Cup in each cake and press it lightly so that it sinks a little bit. Then divide the remaining batter over the peanut butter cups.
Bake for 25 mins, until a cake tester inserted into one of the cakes comes out only smeared candy, no batter. The cakes will also begin to pull away from the sides of the pan, looking like this:
Let the cakes cool in the pan for about 5 minutes, then turn out onto a cooling rack to cool completely.
While the cakes are cooling, make the glaze: bring the cream and butter to just below a boil, when it is steaming and bubbles are forming at the edges. Turn off the heat and add the chopped chocolate and vanilla. Whisk until smooth. Whisk in a pinch of salt. Let sit and thicken a little, and then glaze the cooled cakes.
Ideally, let the glaze sit and set before serving the cakes. I won't tell if you don't!
As always, affiliate links were used in this post. Also as always, they were only used where I would be linking to an item anyway.