Name: Mini Chocolate Peanut Butter Bundt Cakes
Prep time: 15 min
Cook time: 25 min
Total time: 50 min
Ingredients: 1 15.25-ounce package chocolate cake mix; ½ cup vegetable oil; 1 cup smooth peanut butter; 1 cup mini peanut butter cups chopped; ¼ cup semisweet chocolate chips; 2 Tbsp creamy peanut butter

These Mini Chocolate Peanut Butter Bundt Cakes bring together the classic duo of creamy peanut butter and moist chocolate cake in a charming personal-sized Bundt shape.

With a tender crumb, pockets of peanut butter candy, and a luscious chocolate-peanut butter drizzle, these cakes are perfect for gifting or treating yourself. Bake two at a time—one to keep and one to give away!

Why You’ll Love This Recipe

Quick & Simple – Ready in just 20 minutes of prep and about 25–30 minutes of bake time.

Double the Fun – Makes two individual Bundt cakes: one for you, one for a friend.

Peanut Butter Bliss – Smooth peanut butter swirls and mini peanut butter cups in every bite.

Versatile Treat – Perfect for birthdays, dinner parties, or a cozy night in.

Make-Ahead Friendly – Cakes stay moist and even taste better the next day.

What You’ll Need (Ingredient Highlights)

For the Cake Batter

1 (15.25-ounce) package chocolate cake mix – The base for moist, rich chocolate flavor

1 cup smooth peanut butter – Adds creamy richness and peanut flavor

1 cup mini peanut butter cups, chopped – For gooey, candy-studded bites

½ cup vegetable oil – Ensures a tender crumb; also swirl peanut butter easily

For the Drizzle

¼ cup semisweet chocolate chips – Melts into a glossy chocolate topping

2 Tbsp creamy peanut butter – Creates the perfect peanut butter swirl

Pro Tips Before You Start

Room-Temp Ingredients – Let eggs and peanut butter come to room temperature for easier mixing.

Don’t Overfill – Fill each mini Bundt pan only two-thirds full to prevent overflow.

Release the Cakes – Cool cakes for 10 minutes, then gently invert to avoid sticking.

Warm Drizzle – Microwave chocolate chips and peanut butter in 15-second bursts, stirring in between, for a smooth drizzle.

Candy Placement – Reserve a few chopped peanut butter cups to press onto the drizzle for extra visual appeal.

How to Make Mini Chocolate Peanut Butter Bundt Cakes

Step 1: Preheat & Prep Pans
Preheat the oven to 350°F.

Grease and lightly flour two 6-cup mini Bundt pans (or 12-cup muffin tins work in a pinch).

Step 2: Combine Cake Mix & Wet Ingredients
In a large bowl, whisk together the chocolate cake mix, eggs, water, and oil until smooth.

Fold in the peanut butter until streaks remain for swirled effect.

Step 3: Add Candy
Gently fold in 1 cup chopped mini peanut butter cups, reserving a handful for garnish.

Step 4: Fill Pans
Divide batter evenly between the prepared pans, filling each two-thirds full.

Use a small spatula to level the tops.

Step 5: Bake to Perfection
Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean.

Rotate pans halfway through bake for even browning.

Step 6: Cool & Unmold
Let cakes cool in the pans on a wire rack for 10 minutes.

Run a thin knife around the edges, then invert to release each cake.

Cool completely before glazing.

Step 7: Make the Drizzle
In a microwave-safe bowl, heat ¼ cup chocolate chips and 2 Tbsp peanut butter in 15-second intervals, stirring until smooth.

Drizzle over cooled cakes and immediately top with reserved chopped peanut butter cups.

What to Serve With Mini Chocolate Peanut Butter Bundt Cakes

Vanilla Ice Cream – A cool contrast to the rich cake.

Fresh Berries – Brightens the dessert plate.

Espresso or Coffee – Balances sweetness with a bitter note.

Fruit-Infused Sparkling Water – Cleanses the palate between bites.

Variations and Substitutions

White Chocolate Drizzle – Swap semisweet for white chocolate for a sweet, creamy finish.

Peanut-Free – Use almond or sunflower seed butter and corresponding candy cups.

Gluten-Free – Replace cake mix with a gluten-free chocolate mix; adjust liquid per package.

Mini Muffins – Bake in a muffin tin for bite-sized treats; reduce bake time to 15–18 minutes.

Storage Tips

Room Temperature – Store in an airtight container for up to 2 days.

Refrigerator – Keep covered for up to 5 days; let come to room temp before serving for best texture.

Freezer – Wrap individually and freeze for up to 1 month; thaw overnight in the fridge.

FAQs

Can I use homemade chocolate cake instead of mix?
Yes—use your favorite recipe and follow the same method of adding peanut butter and cups.

How do I prevent the peanut butter from sinking?
Fold the cups gently into the batter and fill pans carefully to suspend them evenly.

Can I omit the candy cups?
Absolutely—boost mini chips or chopped nuts for crunch instead.

Why didn’t my cakes release cleanly?
Ensure pans are well-greased and cooled at least 10 minutes before unmolding.

Is there a dairy-free option?
Use dairy-free chocolate chips and a vegan cake mix; check peanut butter is vegan-friendly.

Can I make these ahead for a party?
Yes—cakes can be made 1–2 days in advance and stored in the fridge; add drizzle just before serving.

What’s the best way to transport them?
Wrap each cake gently in parchment and place in a shallow, lined container to keep decorations intact.

Final Thoughts

These Mini Chocolate Peanut Butter Bundt Cakes offer all the comfort of a rich chocolate cake with the nutty warmth of peanut butter, scaled down to adorable individual portions.

Whether you’re sharing with friends or savoring one all to yourself, this recipe balances ease, flavor, and presentation for every occasion.