Monday, April 28, 2014

Peanut Butter Mini Donuts with Chocolate Frosting

Holy peanut butter, Batman! These donuts are awesome! Seriously, Dave has it so good to wake up and get these little babies on a Saturday morning. Soft, cakey peanut butter flavored donuts are topped with a creamy chocolate glaze and dusted with chopped peanuts for a perfectly yummy breakfast treat. We may have devoured several of these before I put a stop to it and packaged the rest up for friends. And then didn't take them to our friends. (Sorry--I promise you'll get treats soon!) Super simple recipe, big flavor to win over any peanut butter and chocolate fan, and mini donuts alone are enough to make anyone smile. Seriously, I could make these every week (assuming I would be giving up on pants altogether).

Like pancakes and waffles in our house, we like some flavor variety. Searching the interwebs, I stumbled upon this recipe from Karly at Buns in my Oven. It's so easy and I had all the ingredients, so I just went right ahead and got down to business. Once I got the batter mixed up and the donuts in the oven, I got started on the frosting. Well it's actually a cross between a frosting and glaze--it's not fluffy but not so thin that it doesn't coat. It's kind of like a thin ganache and everything about it is perfect. This will be my go-to chocolate frosting for donuts--I can taste it now on a classic cake donut, covered with sprinkles. Yum. But I'm getting ahead of myself. Back to these donuts: grab your peanut butter and your donut pan and get to work! These can easily be made in a large donut pan, just increase your time a bit and keep an eye on them.

Peanut Butter Mini Donuts with Chocolate Frosting

Ingredients for the donuts

1/3 cup creamy peanut butter
2 Tablespoons sour cream
1/2 cup brown sugar, packed
1 egg
1/3 cup milk
1 teaspoon vanilla extract
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt

In the bowl of a stand mixer fitting with a whisk attachment or a large bowl with a hand held mixer, beat peanut butter, sour cream and brown sugar until combined and creamy, scraping sides of bowl as needed.

Beat in egg, milk and vanilla until incorporated.

In a small bowl, whisk together flour, baking powder and salt.

Gradually stir the flour mixture into the peanut butter mixture until combined. Take care to not overmix.

Transfer batter to a piping bag and pipe into greased mini donut wells, about 2/3 full.

Bake at 350 degrees F for 6-8 minutes or until set, the tops spring back and a tester inserted in center comes out clean. Remove from oven and cool for 2-3 minutes before transferring donuts to wire rack to cool completely. Repeat with remaining batter.


While donuts cool, prepare frosting.

Ingredients for frosting

1/2 cup semi sweet chocolate chips
2 Tablespoons milk
1/4 cup peanuts, chopped

In a glass measuring cup or otherwise microwave safe bowl, combine chocolate chips and milk. Microwave for 15 seconds at 50% power. Remove from microwave and stir. Repeat heating at 50% power and stirring in 15 second increments until completely melted. This may take about a minute total.

Spread chopped peanuts on a shallow plate.

Place a flexible cutting mat or waxed paper under the wire rack. Dip each donut into glaze, allowing excess to drip off slightly. Then dip in chopped peanuts. Place back on wire rack (mat underneath will catch the drips for easy clean-up) and allow to set for 3-5 minutes. Repeat with remaining donuts.

Makes 24 mini donuts.

Happy Baking,
The Cookie Princess

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