Red Velvet Mini-Bundt Cakes with Cream Cheese Frosting

Instructions

1. —Crumb, Method—
2. Preheat the oven to 250°F (120°C). Line a quarter-sheet pan with parchment.
3. Combine the milk powder, flour, cornstarch, sugar, PB powder, and salt in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until well combined.
4. Add the 55 g melted butter into the mixer while paddling on low.
5. Continue paddling until you see crumbs start to form. Check the vortex and the bottom of the bowl for any lingering dry ingredients and fold them in with a spatula.
6. If you don’t see crumbs form, keep adding butter a spoonful (5-10 g ) at a time until the mixture begins to clump.
7. Pour the crumb out onto the sheet pan. Use your fingertips to spread the crumb out evenly. The largest crumbs should be no larger than a half-inch in diameter.
8. Bake for 20 minutes, then check to make sure they are browning no more than just slightly. Crumbs should contract just a bit to form individual boulder shapes when they’re done—if they haven’t yet, leave them in the oven for another minute or two.
9. Allow the crumb to cool completely.
10. CAREFULLY, slowly melt Reese’s Peanut Butter Chips with the heavy cream, and while still warm and melty, pour over the crumbs and toss until your clusters are coated, might be clumpy but keep trying to spread them evenly on the ¼ sheet and keep breaking them up until the melted Reese’s Peanut Butter Chips harden and the clusters are no longer sticky.
11. Stored in an airtight container, the crumb will keep fresh for 1 week at room temperature or 1 month in the fridge or freezer.
12. CAKE
13. Preheat oven to 350°F. Spray a 6-cup small Bundt loaf pan with baking spray with flour.
14. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 4 to 5 minutes, stopping to scrape sides of bowl.
15. Add eggs, one at a time, beating well after each addition. Add Vanilla, and mix until blended.
16. In a medium bowl, whisk together flour, baking powder and salt. Set aside.
17. In another medium bowl, add the buttermilk and creamy peanut butter and vanilla and blend with a hand mixer until smooth.
18. Gradually add flour mixture to butter mixture alternately with the peanut butter and buttermilk mixture, beginning and ending with flour mixture, beating just until combined after each addition.
19. In another medium bowl, place cocoa. Spoon half of the batter over cocoa, mixing slowly and carefully until just combined.
20. Drop heaping tablespoons of batter into the prepared pan, alternating between peanut butter and chocolate mixtures. Using a knife, pull blade back and forth through batter to swirl. Gently tap pan on counter to release any air bubbles.
21. Bake until a wooden pick inserted near center comes out clean, about 40 minutes. Let cool in pan for 15 minutes. Invert onto a wire rack, and let cool completely.
22. Place cake on a serving plate.
23. Peanut Butter Glaze
24. Combine peanut butter, butter and milk in saucepan over medium heat. Heat until thick, smooth, and just starts to boil.
25. Turn off heat, but leave on burner. Add powdered sugar and vanilla. Stir vigorously until lumps disappear.
26. Spread on immediately or drizzle on. If a thinner consistency is needed for drizzling, stir in additional milk
27. Assembly
28. When cake is completely cooled, brush top with Peanut Butter Milk Syrup, let sit for 10 minutes.
29. Put peanut butter glaze in a disposable piping bag with a 1/2 inch cut opening, and carefully pipe (or spoon) glaze over the top, allowing some to slightly drip over the edges)
30. While glaze is still wet, sprinkle with mini-chocolate chips, and peanut butter crumb decoratively pilled on top.
31. Drizzle with more chocolate syrup or seven with ice cream!