Individual Chocolate and Peanut Butter Bundt Cakes

Ingredients

• 1 tablespoon vanilla
• 3 ½ ounces fine-quality bittersweet chocolate (not unsweetened)
• 3 mini angel-food-cake pans (each with molds for six 6- by 3 ½- by 1 ¾-inch cakes) or large-muffin pans (1 cup)
• 2 2 large pastry bags with 3/4-inch openings (or large heavy-duty sealable plastic bags with 1 corner snipped off)
• 1 sour cream
• 1 ¼ cups water
• 1 ¼ cups unsweetened cocoa powder (not Dutch-process)
• + 12 more ingredients
• • ¼ cup all-purpose flour
  • 2 cups all-purpose flour
  • ²/₃ cup granulated sugar
  • 6 large egg yolks
  • 3 large eggs
  • 2 cups light brown sugar
  • vanilla ice cream or whipped cream
  • 20 tablespoons unsalted butter
  • 1 ¼ cups chunky peanut butter
  • ¾ teaspoon salt
  • ¾ cup cream cheese
  • 1 ¾ teaspoons baking soda

Preheat oven to 350°F. Beat together cream cheese and peanut butter in a bowl with an electric mixer until smooth. Add yolks, sugar, and flour and beat until just combined. Transfer to a pastry bag and chill. Put cocoa powder in a bowl and add boiling water in a stream, whisking until smooth. Sti...

View full recipe at Epicurious