Rich petite bundt cake with peanut butter and Butterfinger, perfect for dessert table ideas and elegant small treats.

Scale

1 cup salted butter

1 1/2 cups packed light brown sugar

4 large eggs

3/4 cup buttermilk

2 cups all-purpose flour

1/2 tsp baking powder

1/3 cup peanut butter

1 1/2 cups chopped Butterfinger

3 Tbsp milk

1 cup powdered sugar

2 Tbsp unsweetened cocoa powder

1. Preheat oven to 350°F and grease mini Bundt pan.

2. Cream butter and sugar.

3. Add eggs two at a time.

4. Mix in buttermilk, flour, and baking powder.

5. Fill cavities 1/3 full, add peanut butter and Butterfinger.

6. Cover with batter to 2/3 full.

7. Bake 20–23 minutes.

8. Mix glaze ingredients.

9. Drizzle glaze and top with chopped Butterfinger.

Grease pan thoroughly.

Cool before glazing.

Store in airtight container.