Chocolate Reese's Mini Bundt Cakes
Reese’s and Father’s day go hand in hand over here. They are by far my husband’s favorite treat. I’ve been dreaming of creating a Reese’s bundt cake for awhile. When I saw these fun mini bundt cake pans on Amazon, I knew these were the first thing I wanted to try. I love how cute they look!!
This post may contain affiliate links. Learn more about my disclosure.
So I not only have a very delicious Father’s day treat for you today, but the funnest team up with Mariah Leeson from Giggles Galore!! (Remember her from our podcast on entertaining? Fabulous ideas!) Look at how fun our little bundt cakes look with her darling crafty labels for the dads in our lives!! She is offering these free printables on her site. Grab them here. And then go follow her on Instagram. She is the most amazing DIY expert!
Chocolate Reese’s Mini Bundt Cakes
1 box Devil's Food Cake Mix
1 small box instant chocolate pudding
1 cup vegetable or canola oil
1/2 cup whole milk
1/2 cup light sour cream
1/2 cup Nonfat Plain Greek Yogurt
1 tsp vanilla extract 3/4 cup chocolate chips (I used Hershey's dark chips)
1/4 cup Reese’s peanut butter baking chips
butter for greasing pan
cocoa powder for dusting pan Glaze (recipe below)
Reese’s candy for garnish
Preheat oven to 350 degrees. Grease up the mini bundt pan with butter. Shake cocoa powder around to coat the butter. If you have extra cocoa powder after shaking around, dump it out.
Mix together eggs, sour cream, yogurt, oil, milk and vanilla until smooth. Then slowly stir in cake mix and pudding mix- little by little until combined. Scrape the sides of the bowl and beat for 2 minutes on med high. Add in the chocolate chips and 1/4 cup Reese’s peanut butter baking chips. Scoop about 1/4 cup batter into the mini bundt pan cups and bake for 18-23 minutes, until tooth pick or cake tester comes out with moist crumbs- not completely dry.
Pull your bundts out of the oven when they're ready, and let it cool for about 3 minutes. Dump it out of the bundt pan onto a cooling rack. Let it cool for about 15 minutes, then with a large plate underneath the rack (just under the cake), start spooning the glaze over the cakes. A lot of your glaze will drip down onto the plate under the cakes. Scrape the glaze off of the plate into the bowl it was in, replace the plate under the cooling rack, and pour the glaze over the cakes again. Repeat until as much of the glaze as possible is on your cakes. Top with Reese’s candies.
1/2 cup dark or semi sweet chocolate chips
1/2 TBSP butter
1/2 cup heavy cream
1/3 cup Reese’s peanut butter baking chips
While your bundt is in the oven, start working on your glaze. Put cream in a pan on the stove (a double boiler would be best, but I just used a sauce pan), and warm it up on low. Add in the chocolate, butter and Reese peanut butter baking chips and whisk together quickly until smooth. Take off of the heat and let rest in the pan until later.
These mini bundt cakes are absolutely perfection when they are served warm- but they're wonderful at room temperature as well. We sometimes throw a dollop of whipped cream on top, but a scoop of ice cream would have been an amazing companion as well.
Click here for a print friendly version of the recipe.