Ingredients

1 stick butter
1 3/4 cups sugar
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
Pinch salt
2 eggs
4 ounces melted unsweetened chocolate
1 teaspoon pure vanilla extract
1 1/4 cups milk
1/2 cup peanut butter chips

1/4 cup cocoa powder
1 cup powdered sugar
2 to 3 tablespoons milk

Directions

Preheat the oven to 350 degrees.
Grease and lightly flour 12 individual (about 1 cup size) bundt tins.

In the bowl of an electric mixer, fitted with a paddle, cream the butter and sugar
together. In a small mixing bowl, sift together the flour, baking powder, baking soda and
salt and set aside. Add the eggs, one at a time, to the butter mixture. Mix well after
each egg. Add the chocolate and vanilla. Mix well. Add the sifted flour mixture, 1/2 cup
at a time, alternating with the milk. Mix well. Fill each tin 1/2 full with the batter.
Place some of the peanut butter chips in the center of the batter. Pour the remaining
batter over the chips. Place in the oven and cook for about 18 to 20 minutes. Remove from
the oven and cool for a couple of minutes in the pan. Invert the cakes onto a wire rack.
In a small mixing bowl, combine the cocoa powder, powdered sugar and milk. Mix until
smooth. Spoon some of the glaze over each bundt cake. Allow the glaze to set, then
serve.