• Preheat your oven to 350°F and spray your mini Bundt pan with non-stick spray.
• In a large mixing bowl, add the two eggs and beat until frothy, roughly 2-3 minutes. Add in 3/4 cup sugar and beat until fully combined.
• Add 1/4 cup oil and 1/4 cup melted butter and beat until combined.
• Add 1/2 cup Greek yogurt/sour cream, 1 teaspoon baking powder, 1 teaspoon vanilla extract, and 1/4 teaspoon salt and mix until combined.
• With a spatula, fold in the 1/2 cup cocoa powder. I find it hard to mix it in completely on it's own, so I like to add the flour in next to help weigh it down. Start with a 1/2 cup of flour at a time until you get to the full amount of 1 1/2 cups. Once all the flour is added in and mixed up a bit, finish it off with the electric mixer. We're trying to avoid a flour explosion. Start on the lowest level on the mixer to help incorporate all of the ingredients.
• Fill each Bundt pan cup about 2/3 full. Bake for 25 minutes or until a toothpick inserted in the thickest part comes out mostly clean.
• Let the cakes rest for 10 minutes before removing them from the pan to cool completely on a wire rack. Don't remove the thin piece of cake that's covering the hole, if it's there. That will help keep the filling in.

Filling

• In a medium-sized mixing bowl, add the mascarpone cheese and whip for 2-3 minutes. Add the 1/2 cup powdered sugar and 1/2 teaspoon vanilla extract and whip for another 90 seconds or so.

  * I like to use the same bowl I mixed the mini Bundts in. Just give it a quick rinse and dry, and it should be all set to go.
• Before filling the cakes, you want them to be completely cooled. Once they are cooled, add 1 teaspoon of pistachio cream to the middle of the cakes. It should stick to the sides to help create a bottom. If you want, you can fill a pastry bag fitted with a small tip and fill the centers that way, but it's not necessary.

  *If you do want to add the optional glaze, add this before the pistachio cream. I just use a spoon to drizzle the glaze over the Bundts.
• For the mascarpone filling, you will want to use a pastry bag. You can use any tip you want. I like the larger round tip or star tip. The fun part about mini Bundts is you can fill them with as much or as little filling as you want. I fill them until there's roughly half an inch of filling sticking above the cakes. You could put less in some and more in others. They're your cakes; you can make them how you like. Once you've filled them to your liking, add crushed pistachios to the top and serve.

Simple Glaze (Optional)

• In a small bowl, mix together the 1 1/4 cup powdered sugar and the 2 tablespoons of milk until fully combined and smooth.