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!
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
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Preheat the oven to 325 F. Thoroughly grease and flour a 6 cake bundtlette pan. Set aside.
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Whisk together the flour, baking powder and salt. Set aside.
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Beat the butter and peanut butter together until well mixed and creamy. Scrape the sides and bottom of the bowl.
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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.
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Beat in the egg and vanilla. Scrape the bowl.
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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.
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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.
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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:
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Let the cakes cool in the pan for about 5 minutes, then turn out onto a cooling rack to cool completely.
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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.
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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.
I love, love your mini Bundt pans! They made such beautiful mini-cakes. And how nice that Sammy enjoys the worst part of the process…I hate unwrapping those candies! But I think the outcome was worth it!
Those look so good and your daughter looks so adorbable1
I could be biased 😉 but I think so too.
I am definitely a fan of any baked good with a PB cup surprise! It’s my favorite candy for sure. I love how much the girls are helping!!
And I’m totally jealous of your trip to Chicago! Come visit me next!!
How cute that you have a little guest blogger in the making 🙂
I love it!
These sweet treats look so delicious too!
These look so tasty, and cute. Im now following your lovely Blog.
Mouthwatering bundtlettes!!!! I love the classic combination of flavors — and especially all that chocolate glaze running down.
These little cakes look so hard to resist!
bring on the guest post! i’ll tell ya, not much of that glaze would’ve made it to the cakes in my house. 🙂
I can’t get enough of the photos of your girls helping out. So cute!! And chocolate and peanut butter is always a hit. Yum!
Ohhh my look at that heavenly delight, that dripping ganache makes it even more inviting.
errrmaaagawd! I would like one of those please.
Luuuv the pic of Alex helping take pix… Cute! Thx for sharing 🙂
What a great idea and especially for baking with kids. My favorite-4-year-old bought me two mini bundt pans for Christmas, because we love baking together. One is shaped like little owls. She’s going to love making this recipe. It’ll be a couple of years before she gets to play with the camera though. 🙂