Preheat oven to 325°F.

In a bowl, add cake mix, pudding, sour cream, eggs, cream, espresso, milk and vegetable oil. Whisk until smooth or use the paddle attachment and stand mixer.

Add the peanut butter chips and mix into the batter using a rubber spatula.

Butter a mini bundt pan and optional, add a sprinkle of flour to prevent sticking. Tap any excess flour out.

Pour the batter into each tin, filling 2/3 of the way to the top only.

Pop in the oven to bake for 20 to 25 minutes, until a toothpick comes out clean from the center.

While the cake bakes, make the frosting. Beat together cream cheese, unsalted butter, powdered sugar, vanilla, and cream using the paddle attachment for about 2 minutes until smooth.

When the cakes are done, allow to cool for 15 minutes. Then run a knife around the edges and flip them over onto a flat surface. You can also bake the second batch now following same directions above.

Once the cakes have cooled completely, add the peanut butter to a piping bag with the tip cut off and another piping bag with the cream cheese frosting.

Pipe the peanut butter starting from the outside to the center and going all around. Repeat with the frosting.

Enjoy! Story in the fridge to enjoy cold.