- 6
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
- 1 tsp baking powder
- 1/4 tsp cinnamon
- 1/2 c buttermilk
- 1 egg
- 1/2 tsp vanilla extract
- For the GLAZE:
- 1 tbsp butter, melted
- 2 tbsp peanut butter, melted
- 1/3 c (or more) powdered sugar
- 1/2 tsp vanilla extract
- 1 tbsp buttermilk
Preparation
Step 1
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.