Go Back
Print
Milk Chocolate Ganache Draped Peanut Butter Cup Surprise Mini Peanut Butter Cakes

Milk Chocolate Ganache Glazed Peanut Butter Cup Surprise Bundtlettes

Adapted from Elinor Klivans
Course Dessert
Cuisine Cakes
Keyword chocolate, peanut butter
Author TheSpicedLife

Ingredients

For the cake:

  • 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

For the glaze:

  • 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

Instructions

  1. Preheat the oven to 325 F. Thoroughly grease and flour a 6 cake bundtlette pan. Set aside.

  2. Whisk together the flour, baking powder and salt. Set aside.
  3. Beat the butter and peanut butter together until well mixed and creamy. Scrape the sides and bottom of the bowl.
  4. 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.

  5. Beat in the egg and vanilla. Scrape the bowl.

  6. 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.
  7. 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.

  8. 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:

  10. Let the cakes cool in the pan for about 5 minutes, then turn out onto a cooling rack to cool completely.
  11. 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.
  12. Ideally, let the glaze sit and set before serving the cakes. I won't tell if you don't!