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Baked Chocolate Peanut Butter Donuts with Vanilla Peanut Butter Glaze

Posted Nov 16 2011 6:05pm

You may have seen this recipe coming.  I mean, come on.

Chocolate and peanut butter.

I had to.

The vanilla glazed donuts , i.e. Krispy Kreme donuts

And the cinnamon bun with cream cheese frosting donuts , i.e. Cinnabons in donut form, were lovely…

…But

…The combination of chocolate and peanut butter will always hold a special place in my heart.

And these have been holding a special place in my heart and in my stomach the past few days.

The peanut butter keeps them extra moist.  So moist and dense you may think they were fried, but they’re baked.

Does baking them mean they’re somehow better for you than fried and therefore you can go ahead and have seconds?  Or thirds?  Sure, I’ll go with that logic.

The scent of chocolate and peanut butter wafting through your house while these are baking is intoxicating.  You’re forewarned.

But unlike chocolate cake or brownies which take much longer to bake, you’ll only be tempted for about 10 minutes while these babies bake.

And while they’re baking, you can make the vanilla peanut butter glaze.

Try not to lick the glaze-mixing spoon too many times while you wait for them to come out of the oven.

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Baked Chocolate Peanut Butter Donuts with Vanilla Peanut Butter Glaze (Inspired by Baked Cinnamon Bun Donuts with Vanilla Cream Cheese Glaze and  Baked Vanilla Donuts with Vanilla Glaze )

Ingredients

For the Donuts

2 tbsp butter, melted

2 tbsp peanut butter, melted

3/4 c all-purpose flour

1/3 c white sugar

1/4 c cocoa powder (I used Trader Joes but you could try Hershey’s Dark or any favorite)

1 tsp baking powder

1/4 tsp cinnamon

1/2 c 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 egg (I used a Land O’Lakes All-Natural Egg that I received as part of my relationship with Food Buzz as a Featured Publisher)

1/2 tsp vanilla extract

Yields: 6-7 donuts in this Wilton doughtnut pan .  Pans vary by size but this is not a “huge” recipe.  Double or triple, or halve (beat the egg and then divide in half) the recipe as desired.  For the extra bit of batter, rather than waiting for my one donut pan to come out of the oven, I made two small muffins in a muffin pan with it.  It took about 15 minutes for the muffins to cook through.

 

For the Glaze

1 tbsp butter, melted

2 tbsp peanut butter, melted

1/3 c (or more) powdered sugar

1/2 tsp vanilla extract (use more if you like a stronger vanilla flavor)

1 tbsp+ Water, Milk, Half & Half, Cream, Heavy Cream, Vegan Milk, Coconut Milk, etc. (I used buttermilk)

Directions:

 

For the Donuts

Pre-heat oven to 325 degrees and lightly grease or cooking-spray the donut pan (or muffin tin).

In a small bowl, soften/melt the butter and peanut butter in the microwave, about 15- 30 seconds.  Stir to combine.

In a large bowl, mix together flour, cocoa powder, sugar, baking powder, cinnamon, buttermilk, egg, and vanilla.  Stir to combine.

Then add in the melted butter/peanut butter mixture and stir to combine.

Use a pastry bag fitted with a large round tip (or a Ziploc bag with a corner cut off) to pipe the batter into a 6-donut pan.  Or just be extra neat and do this with a spoon which is what I did.

Bake 8 to 11 minutes in the preheated oven, until doughnuts spring back when touched or until dough is set.  Donuts will should be springy. (I always underbake my baked goods but in my oven these took 10-11 minutes to set up)

Allow to cool slightly before removing from pan, about 5 minutes.

 

For the Glaze (makes slightly more glaze than you’ll likely need if you’re glazing only the top half of the donuts.  Store extra in the refrigerator for a later use or add to a smoothie, coffee, eat with a spoon, glaze the entire donut, whatever)

While donuts are baking or cooling, make the glaze.

In a small bowl, soften/melt the butter and peanut butter in the microwave, about 15-20 seconds.  Stir to combine.

Add the powdered sugar and vanilla to the melted butter/peanut butter mixture and stir.

Slowly add the water or milk, one teaspoon at a time, until desired consistency is achieved.

Dip the donuts into the glaze while warm (or cool).

Add sprinkles or other extras at end as desired.

 

To make Gluten Free: use your favorite gluten free flour blend

To make Vegan: My suggestion would be to replace the buttermilk with almond milk or full fat coconut milk (because it’s thicker like buttermilk) and add 1 tsp vinegar as noted in the recipe to mimic buttermilk; increase the amount of baking powder and/or add baking soda.  Use melted margarine or Earth Balance, and use a flax/chia egg rather than regular egg.

This is what they looked like fresh out of the oven and naked, BG (Before Glazing)

If for some reason you’re crazy you don’t like peanut butter, you could make a Cream Cheese Glaze or a basic Vanilla Glaze

But I happen to love peanut butter so the glaze choice was obvious for me.

If you don’t have a donut pan, you should get one.  $8 bucks with a coupon and well worth it but if you don’t have one and you’re desperate to get your chocolate peanut butter fix on pronto, you can make these as muffins as suggested in the recipe.

Donuts seem more fun to eat than muffins though.

And these were very fun to eat.

I especially liked licking the vanilla-infused peanut butter glaze from my fingers.  The sweet glaze balanced out the chocolate donuts which were not overly sweet.  The donuts have a rich, dark chocolate flavor rather than a ‘sweet’ or milk chocolate flavor.  They remind me of Flourless Chocolate Peanut Butter Chocolate Chip Cookies but in donut form.

Skylar and I were a sticky, peanut-buttery, chocolatey mess after we got done with these.

Her hair was getting in her eyes and face a bit while she was eating her donut and I had to remind her, “Honey, don’t touch your hair until after we wash our hands.”

Nothing like a little peanut butter in your hair to keep it soft and shiny and a little cocoa powder and chocolate streaked through your hair to accentuate your “lowlights”.  Ahem.

The donuts were so worth a little hair mess.  That’s what shampoo is for.  No biggie.

And these would be a No Biggie to make for Thanksgiving Dessert.  Not traditional like pumpkin pie but I doubt anyone would object if you whipped up a batch.

Questions:

1. What are your favorite cake/frosting or donut/glaze combinations?

I like:

chocolate cake with white buttercream frosting

brownies with cream cheese frosting <– try Fudgy Nutella Brownies with Cream Cheese Frosting if you like that combo (richest and most decadent brownies I’ve ever had and I’m super picky)

yellow cake with chocolate frosting

angel food cake with raspberry compote or strawberry frosting

marble cake with chocolate frosting

chocolate & peanut butter works in most anything

I don’t actually like sprinkles on things.  They’re pretty for photos but for eating I prefer my goodies sans sprinkles.

2. Any recipe requests for donut flavors?  Or cake flavors?

So far for donuts I have:

Chocolate Peanut Butter Donuts with Vanilla Peanut Butter Glaze (today)

And I have a savory donut recipe coming up.  Sneak peak was here .  Recipe coming soon…

And I have all chocolate recipes here

And all peanut butter recipes here

Any other requests for donuts or cake or holiday baked goods you’d like to see?

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