[I] wonder if tastebud tastes are inherited. If so… I inherited my love (let’s go ahead and call it an obsession) with chocolate and peanut butter from my mother. She’s the queen of spooning every last bit of peanut butter out of the PB and Chocolate ice cream. She’s the master of making a holiday dessert called Peanut Butter Balls which are a glamorous mixture of butter, peanut butter, and powdered sugar, dipped in chocolate. Birthday cake? You can guess, I’m sure.
What I’m saying is, all of this chocolate baking and peanut butter dipping… I come by it honestly and I’d like to pass it on to you.
The thing is, we’re making glorified tender, soft, chocolate, peanut butter cupcakes… donut shaped cupcakes.
It starts here, with flour, cocoa powder, and brown sugar.
Buttermilk, egg, and melted (and slightly browned) butter are whisked together as our wet ingredients.
Vanilla extract too. Remember ages ago we made our own vanilla extract? I’m still using that good stuff!
Chocolate batter. One of life’s great gifts… you know?
Give it a good stir. We don’t want lumps.
I made mini donuts because mini seemed like a good idea for a combination as rich as chocolate and peanut butter.
I used this mini donut pan, here. The trick to even donuts, rapping and tapping the filled donut pan against the counter to work out any air pockets.
Just eight minutes in the oven? Too good.
If you were to give these donuts the poke test… and I give nearly everything the poke test… they’d be soft and cake-y and moist.
Peanut Butter Glaze? Is there even a question? Peanut butter, powdered sugar, salt, vanilla extract, and milk. So simple we could be in real trouble.
Bottoms down and dipped and sprinkled.
We’re no stranger to the wonders of a cake-y chocolate donut. Topped with salty and sweet peanut butter glaze and a free sprinkles… of course. Of course we’re doing the right thing. All the way right.
I hope you make these, staring now.
PrintMini Peanut Butter and Chocolate Baked Donuts
- Prep Time: 20
- Cook Time: 8
- Total Time: 28 minutes
- Yield: 18 1x
Ingredients
For the Doughnuts
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup light brown sugar, packed
- 1/2 cup buttermilk
- 1 large egg
- 4 tablespoons unsalted butter, melted until just browned
- 1 teaspoon pure vanilla extract
For the Peanut Butter Glaze
- 1 1/2 cup powdered sugar
- 1/4 cup creamy peanut butter
- big pinch salt
- 4–6 tablespoons whole milk
- 2 teaspoons pure vanilla extract
- color and/or chocolate jimmies
Instructions
- Place a rack in the upper third of the oven and preheat oven to 325 degrees F. Spray a mini doughnut baking pan with nonstick cooking spray and set aside.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, salt, and brown sugar.
- In a small bowl, whisk together buttermilk, egg, melted butter, and vanilla extract until thoroughly combined.
- Pour the wet ingredients into the dry ingredients and fold together until all of the ingredients are well combined. Scrape the bottom of the bowl to ensure that you’re not leaving any flour behind. Stir well to ensure that there are no lumps. Use a small spoon to portion batter into the prepared doughnut baking pan. Each doughnut mold should be about two-thirds full. Bake doughnuts for 8 to 10 minutes or until a skewer inserted into one of the doughnuts comes out clean. Remove from the oven. Allow to rest for five minutes before inverting doughnuts onto a wire rack to cool completely. Allow doughnuts to cool completely before glazing.
- Repeat the baking process until all of the batter is turned into doughnuts.
- To make the glaze, in a medium bowl whisk together powdered sugar, peanut butter, and salt. Add 2 tablespoons of milk and all of the vanilla extract. Whisk to combine. Mixture may be thick. Add milk, a tablespoon at a time, until the glaze is thick and just pourable.
- Dip each doughnut (I dipped the bottom side) into the peanut butter glaze. Shake off some of the excess glaze. Return to the wire rack and sprinkle with jimmies. Allow to rest a few moments for the frosting to harden slightly. These doughnuts are best served within two days of baking.
laluceblog
Yum!! Peanut butter and chocolate is my favorite combination when it comes to desserts.
I’ve only made one batch of donuts with my donut pan so far, but I can’t wait to make these beauties next!
Jaclyn
Kimberly@The Little Girl's Bakery
Mmm… Chocolate and peanut butter never get old! Looks INCREDIBLE, Joy!
Christine J
I would like to make these in a regular-sized donut pan – my love of PB and chocolate is big! I’m assuming it will be a longer bake time. Any other adjustments I would need to make?
karaiz
I just made these in a regular-sized donut pan and they are amazing! I just doubled the recipe and baked them for 9-10 minutes (just like in the original recipe). It made 18 regular size donuts (just like the original made 18 mini size donuts), so I’m guessing the minis were about half the size of regulars. I doubled the glaze, too, but I had a ton left over, so I’m not sure that was necessary– I’d maybe try 1.5x for the glaze next time. (And there will be a next time!)
Willow @ Will Cook For Friends
Oooh, these sound so good! I was really excited when I bought my donut pan a few months ago, and I went in search of a bunch of different recipes, read them all, and then got to work making a batch (the only major change I made to the basic dry to wet ratios was to use cake flour instead of AP flour, and was very careful not to over mix because I wanted them to be as tender as possible). They ended up being very spongy and chewy, and I was never able to determine why. These have inspired me to try baked donuts again — if the weather behaves itself enough for me to turn on the oven this week, I’m definitely going to be making a batch!
Shawn @ I Wash You Dry
I’ve been on a recipe binge ever since I got my pans! And I LOVE chocolate and peanut butter! So happy I found this!
stephyharrison07
I need one of these with my coffee STAT!
Stephanie
https://ishowedupinboots.com
thespeckledpalate
Chocolate and peanut butter are the BEST combination, and I want to make these… then possible eat the entire bowl of peanut butter glaze because that seems like a good idea. Definitely gonna make these treats for the fam sometime in the near future!
Stephanie | Worth Whisking
Be still my heart! I am a total sucker for peanut butter and chocolate, and these doughnuts look and sound amazing! And I personally believe a doughnut is not a doughnut without sprinkles! (Up here in the great state of Ohio, we call those peanut butter balls “buckeyes” BTW. Absolutely a staple at Christmas time!)
Thanks for the recipe, Joy!
Karin
Peanut Butter glaze? Yes please :)
itadakimat
I need these!
Sydney | Modern Granola
Yum! These are so fun! I go back and forth obsessing over PB and chocolate. I’m definitely obsessed right now, so I’m pumped to try this out!
Janice
Literally last night I was looking for EXACTLY this. I wanted peanut butter. I wanted chocolate. I wanted doughnut. It was meant to be. Schedule cleared for tonight – it’s doughnut time.
Liz @ Floating Kitchen
You had me at chocolate and PB. AND at 8 minutes in the oven! On our way to donut bliss in no time!
T7
Hmm, I don’t have a doughnut pan, I wonder if this would work in my madeleine pans?
Geri
Di it work in the madeleine pan? I have a couple and think that it might make a more “adult” looking presentation. Please let us know. I won’t be making this for a bit. My sister made it last week to rave reviews and passed it on to me.
torynettleton
hot damn, those look delicious.