Mini Chocolate Bundt Cakes with Peanut Butter Frosting
Dear Stephanie’s Kitchen,
It’s been a while since I’ve been able to sit down and feed you a new post. I think about you ALL of the time. But there is always a bum to change, or someone needs to eat (geez, what am I a full service diner?) or even worse, the 2 year old has taken the liberty of taking off his own diaper and wiping down the walls with it (sorry TMI). And when I’m not doing that, I’m feeding a helpless little baby who hasn’t quite figured out how to hold the bottle all by herself. All of this means you have been neglected once again. Please don’t give up on me little blog. One of these days I swear, I will have all of my time devoted to you and only you, but until then, just keep on breathing. Please know that you are always on my mind and hopefully soon I will have this 3 kids under the age of 4 thing down pat and I will be able to master the art of multi-tasking.
Love,
Steph :)
p.s here are some lovely and super delicious mini-chocolate bundt cakes with peanut butter frosting for you and only you, enjoy!
Mini Chocolate Bundt Cakes with Peanut Butter Frosting
6 tablespoons cocoa powder
1 1/2 cups granulated sugar
1 teaspoon salt
1 teaspoon baking soda
2 cups all purpose flour
2 eggs
1 teaspoon vanilla
3/4 cups vegetable oil
1 cup cold water
Sift together the cocoa, sugar, salt, baking soda and flour. Set aside. Using a mixer, mix the eggs, vanilla, oil and cold water until creamy. Slowly add the dry ingredients until well incorporated. Scoop evenly between 18 mini bundt cakes or 24 lined muffin cups and bake at 375 degrees for about 15-18 minutes. Top with peanut butter frosting.
Peanut Butter Frosting
2 cups confectioners’ sugar
1/2 cup butter, at room temperature
1 cup creamy peanut butter
3 tablespoons milk
1/2 teaspoon vanilla extract
Cream the butter and peanut butter together until smooth. Add the confectioner’s sugar and vanilla and slowly add the milk until the consistency is perfect for piping onto the bundt cakes. Place the frosting in a ziploc bag and cut off just a bit of the corner of the bag. Slowly pipe the frosting on the bundt cakes. I topped mine with reeses peanut butter pieces. Yummy!
Mini Pumpkin Chocolate Chip Bundt Cakes with a Cinnamon Cream Cheese Drizzle
My mind is empty tonight. Do you ever have those days when you just don’t have much to say? I’m having one of those moments right now….hmmm…what to write.
Well I could tell you how delicious these mini bundt cakes are. So delicious! And did I mention that I don’t think that I could live without my mini bundt cake pan? I was borrowing my neighbors mini bundt cake pan for a while. She finally had to ask for it back. I was crushed. I was having a hard time finding one for me. But than my friend called me today and told me that Walmart was selling them for $18. Good deal. I was so incredibly excited. Is that silly to get so excited over a pan? Well I was. I immediately wanted to use it. And since Fall has fallen here so quickly here in Utah, I wanted to make a Fall recipe. So I whipped up these Pumpkin Chocolate Chip Bundts. Oh and the Cinnamon Cream Cheese Drizzle! So divine. I could eat a bowl of it for breakfast. It’s that good! Don’t fret if you don’t have a mini bundt cake pan. ( Although I would highly recommend you going out and getting one this very instant. There are so many yummy things you can make with it!) You can also use a mini cheesecake pan, and if you don’t have one of those just use a good ole’ cupcake pan. That works too. The recipe is really yummy. It is moist and oh so delicious.
I guess I had something to say afterall..so sorry for the ramblings! Hope you all have a great weekend!
Mini Pumpkin Chocolate Chip Bundt Cakes with Cinnamon Cream Cheese Drizzle
recipe by Stephanie
makes 18 mini bundt cakes
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon allspice
1/2 teaspoon cloves
1/2 cup butter, at room temperature
1 cup granulated sugar
2 eggs
1/2 teaspoon vanilla extract
1/2 cup canned pumpkin
1 cup mini semi sweet chocolate chips
For the drizzle:
2 ounces cream cheese, softened
2 tablespoons butter, softened
2 cups confectioners’ sugar
1 teaspoon vanilla extract
2 tablespoons milk
dash of cinnamon
Whisk together the flour, baking powder, salt, cinnamon, cloves, allspice and nutmeg. Set aside. In a mixer, beat the butter and sugar until fluffy. Add eggs one at a time, mixing well between additions. Add vanilla and pumpkin. Mix just until combined and creamy. Slowly add the flour mixture and mix just until combined. Gently stir in the chocolate chips. Grease the pan of your choice and fill the cups half way. Bake at 350 degrees for 15-17 minutes or baked through and when cooled, transfer to a wire rack. Using a mixer, whip the cream cheese and butter until smooth and creamy. Add the confectioners’ sugar, vanilla and milk. Add a dash of cinnamon. Whip until smooth. I fill a ziplock bag with the frosting and cut one of the corners off a bit and than drizzle over the bundt cakes.
Enjoy!
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