Mini Chocolate Peanut Butter Bundt Cakes
These Mini Chocolate Peanut Butter Bundt Cakes are rich, indulgent, and packed with peanut butter swirls, mini peanut butter cups, and a creamy chocolate drizzle. Perfect for parties, gifts, or whenever you need a chocolate-peanut butter fix in a cute, individual size.
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
Instructions
- Preheat oven to 350°F. Grease & flour two 6-cup mini Bundt pans.
- Whisk cake mix, eggs, water & oil until smooth.
- Fold in peanut butter for swirls.
- Stir in peanut butter cups, reserving a few for garnish.
- Divide batter between pans, filling two-thirds full.
- Bake 20–25 min or until toothpick is clean.
- See full steps with tips & photos → https://p4pd.org/mini-chocolate-peanut-butter-bundt-cakes/
Notes
- No Bundt Pan? Use a standard muffin tin with liners for cupcake-style cakes.
- Topping Ideas: Try adding crushed peanuts, mini chocolate chips, or flaky sea salt.
- Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate up to 1 week.
- Freeze It: These freeze well—wrap individually and freeze for up to 2 months.