Baked Chocolate Peanut Butter Donuts
The ultimate comfort food, these Baked Chocolate Peanut Butter Donuts are soft, rich, and oh-so-indulgent. A perfect blend of chocolate and peanut butter, these baked treats are a healthier alternative to traditional fried donuts. Enjoy them warm for a delightful experience!
Equipment
- Frying Pan
- Blender
- Oven
- Wooden Spoon
- Mixing Bowl
- Baking Sheet
Ingredients
- 2 tbsp unsalted butter melted
- 2 tbsp creamy peanut butter melted
- ¾ cup all-purpose flour
- ⅓ cup granulated sugar
- ¼ cup unsweetened natural cocoa powder I used Trader Joes but you could try Hershey’s Dark or any favorite
- 1 tsp baking powder
- ¼ tsp cinnamon
- ½ cup buttermilk you could use regular milk/cream/vegan milk + 1/2 tsp vinegar, to mimic buttermilk if you don’t keep buttermilk on hand
- 1 large egg
- ½ tsp vanilla extract
- 1 tbsp unsalted butter melted
- 2 tbsp creamy peanut butter melted
- ⅓ cup powdered sugar or more
- ½ tsp vanilla extract use more if you like a stronger vanilla flavor
- 1 tbsp milk or cream, as needed for consistency
Instructions
- Preheat your oven to 325 degrees Fahrenheit and lightly grease a donut pan with cooking spray or oil. I recommend using a Wilton doughnut pan, as it yields great results. If you happen to have extra batter, you can use a muffin tin for a few mini muffins, which typically take about 15 minutes to bake.
- In a small microwave-safe bowl, melt the butter and peanut butter together for about 15 to 30 seconds. Stir them together until well combined and set aside to cool slightly.
- In a large mixing bowl, combine the flour, cocoa powder, sugar, baking powder, and cinnamon. Whisk these dry ingredients together until well blended, ensuring there are no lumps.
- Add the buttermilk, egg, and vanilla extract to the dry ingredients. Stir until everything is just combined; be careful not to overmix, as this can make the donuts tough.
- Gently fold in the melted butter and peanut butter mixture until smooth. The batter should be thick but pourable.
- Transfer the batter to a pastry bag fitted with a large round tip or use a Ziploc bag with a corner cut off. Pipe the batter into each donut cavity, filling them about two-thirds full.
- Place the donut pan in the preheated oven and bake for 8 to 11 minutes. You’ll know they’re done when they spring back to the touch, and a toothpick inserted comes out clean.
- Once baked, remove the donuts from the oven and allow them to cool in the pan for about 5 minutes. Then, gently transfer them to a wire rack to cool completely.
- While the donuts are cooling, prepare the glaze. Melt the remaining butter and peanut butter in a bowl for about 15 to 20 seconds in the microwave. Stir until smooth.
- Add the powdered sugar and vanilla extract to the melted mixture. Gradually add milk or water, one teaspoon at a time, until you achieve your desired consistency for the glaze.
- Once the donuts have cooled, dip the tops into the glaze. If you like, add sprinkles or other garnishes for a fun presentation!
Notes
Store leftover donuts in an airtight container at room temperature for up to three days. You can freeze unglazed donuts by wrapping them tightly in plastic wrap and storing in the freezer for up to a month. Thaw before glazing. Consider adding mini chocolate chips or nuts to the batter for extra texture and flavor. Instead of a peanut butter glaze, consider a chocolate glaze or cream cheese frosting for a different treat. Pair these donuts with coffee or a tall glass of cold milk for the perfect indulgence.