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mini chocolate bundt cake with chocolate drizzle, mini chocolate chips and peanut butter whipped cream.

Mini Chocolate Bundt Cakes with Peanut Butter Whipped Cream

These mini chocolate cakes are moist and delicious. They are the perfect single serve size to quench that sweet tooth craving. Add a dollop of peanut butter whipped cream to take them to the next level. The best part is the batter is from scratch and comes together in just a few minutes.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Servings: 30 Servings
Author: Carlee

Ingredients

Cakes

  • 2 cups granulated sugar
  • ½ cup cocoa powder
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups hot water
  • ¾ cup oil
  • 2 Tablespoons white vinegar
  • 1 Tablespoon instant coffee granules
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract

Glaze

  • 2 cups powdered sugar
  • ¼ cup cocoa powder
  • ¼ cup cream

Peanut Butter Whipped Cream

  • 1 Tablespoon brown sugar
  • 2 Tablespoons peanut butter
  • 1 cup cream

Instructions

Cake

  • Preheat oven to 350℉ and grease mini bundt pans or cupcake pans.
  • In a large bowl, mix together 2 cups granulated sugar, ½ cup cocoa powder, 3 cups all-purpose flour, 2 teaspoons baking soda and 1 teaspoon salt.
  • In a second bowl, mix together 2 cups hot water, ¾ cup oil, 2 Tablespoons white vinegar, 1 Tablespoon instant coffee granules, 2 teaspoons vanilla extract and 1 teaspoon almond extract.
  • Pour wet ingredients into dry ingredients and mix until just combined.
  • Scoop just shy of ¼ cup of batter into each well.
  • Bake for about 15 minutes or until cake tests done.
  • Cool in pans for about 5 minutes and then turn out onto wire rack until cooled completely.

Glaze

  • Whisk together 2 cups powdered sugar and ¼ cup cocoa powder to combine.
  • Add ¼ cup cream and stir until smooth.
  • Adjust consistency with cream or powdered sugar until you reach your preferred drizzling consistency.

Peanut Butter Whipped Cream

  • Put 2 Tablespoons peanut butter and 1 Tablespoon brown sugar in a bowl. Place that bowl and your beater in the freezer for 5-10 minutes.
  • Beat peanut butter and sugar until smooth and then add 1 cup cream. Slowly beat to incorporate and then beat on high until you form stiff peaks.
  • Refrigerate until ready to use.

Nutrition

Serving: 1Serving | Calories: 227kcal | Carbohydrates: 32g | Protein: 2g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Cholesterol: 11mg | Sodium: 164mg | Fiber: 1g | Sugar: 21g
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