Chocolate Peanut Butter Bundt Cake | VanBuren Recipes | Umami

Ingredients

• 1¾ cups (375 g) granulated sugar
• 1¾ cups (219 g) all-purpose flour
• ¾ cup (65 g) Dutch-processed cocoa powder, (plus 1 tablespoon for dusting)
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• ½ cup (1 stick / 113 g) unsalted butter, (melted, then cooled slightly)
• 2 large eggs, (room temperature)
• ¾ cup (173 g) sour cream, (room temperature)
• ½ cup (123 g) buttermilk, (room temperature)
• ½ cup (119 g) hot brewed coffee, (or hot water)
• ¾ cup creamy peanut butter
• ½ cup cream cheese, (room temperature)
• ⅓ cup light brown sugar, (packed)
• 1 large egg, (room temperature)
• 1 teaspoon vanilla extract
• 3 tablespoons all-purpose flour
• ¼ teaspoon kosher salt
• ⅓ cup heavy cream
• ⅓ cup (2-ounce chocolate bar) semisweet chocolate, (chopped)
• ¼ cup heavy cream, (plus more as needed)
• ¼ cup creamy peanut butter
• ½ cup confectioners’ sugar
• 10-12 mini peanut butter cups, (chopped)