Chocolate Peanut Butter Doughnuts

Chocolate Peanut Butter Doughnuts

Happy MLK Day! I hope you are enjoying a day off, or at least getting paid overtime otherwise. So what theme are we doing this week? I’m calling it Christmas Gift Week! As is the usual yearly custom, I received several food/cooking-related Christmas gifts from my sweet family members, and I wanted to take this week to share some recipes I made with them. So this week I’ll be highlighting two cookbooks, a new candy thermometer, some homemade jam, and for today’s post, a new doughnut pan!

square doughnut pan

My parents gave me one of the coolest things I’ve seen in a while: a square doughnut pan! As I love doughnuts any old way, baked or fried, round or squared, I couldn’t wait to test drive it. I figure its inaugural use demands a special doughnut, one just destined to be rich and decadent. Enter chocolate peanut butter doughnuts. Oh yes.

making chocolate square doughnuts

They are every bit as good as they promise to be. I know of no one who doesn’t go gaga over the once-odd-but-now-classic chocolate peanut butter combination, and to make that into a doughnut just takes it over the top. These doughnuts were unbelievably decadent and delicious. Rich but moist and tender, very cakey and probably more suited to dessert than breakfast (but I certainly wouldn’t judge anyone for indulging in one of these in the morning!). THANK YOU MOM AND DAD!!!

chocolate square doughnuts

Recipe notes: I have a standard round doughnut pan (this one) that I’ve used a bit (click here, here, and here), and I discovered that the square doughnut pans hold twice as much batter! So I doubled the recipe as written; just halve it or make two batches if you’re using the standard round pan.

chocolate peanut butter doughnuts

Secondly, this glaze is texturally somewhere in between a glaze and a frosting. I found that dipping the doughnuts in didn’t work, so I used a butter knife to “frost” the doughnuts. It worked just fine.

Chocolate peanut butter doughnuts

{One year ago: Butter Pecan Ice Cream}

Source: adapted from Averie Cooks

4 tbs unsalted butter
4 tbs creamy peanut butter
1 ½ cups all-purpose flour
2/3 cup granulated sugar
½ cup cocoa powder
2 tsp baking powder
½ tsp ground cinnamon
1 cup buttermilk
2 large eggs
1 tsp vanilla extract

2 tbs unsalted butter
4 tbs creamy peanut butter
2/3 cup confectioners’ sugar
1 tsp vanilla extract
4 tbs buttermilk
½ cup unsalted peanuts, rough chopped

Preheat the oven to 325 F. Grease a square doughnut pan and set aside.
Place the butter and peanut butter in a small, microwave-safe bowl. Microwave about 30 seconds on high, until both are melted. Whisk together until smooth.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and cinnamon.
In a small bowl or measuring cup, combine the buttermilk, eggs, and vanilla. Pour the wet ingredients into the dry and then add in the melted butter/peanut butter; whisk until just combined. Do not overmix.
Neatly spoon the batter into the doughnut pan (or pipe in with a pastry bag or plastic wrap). Bake for 9-11 minutes, until a cake tester inserted into the center of a doughnut comes out clean.
Let cool slightly, then remove to a wire cooling rack.

While the doughnuts are baking, make the glaze. Add the butter and peanut butter to a small, microwave-safe bowl and microwave about 30 seconds on HIGH until melted. Whisk together until smooth. Transfer the butter mixture to a small mixing bowl. Add the confectioners’ sugar and vanilla to the melted butter and whisk until combined. Slowly add in the buttermilk and whisk until completely smooth.
Use a butter knife or offset spatula to spread the glaze onto the tops of the doughnuts. Sprinkle them generously with the chopped peanuts.

7 responses to “Chocolate Peanut Butter Doughnuts

  1. Thanks for trying my recipe & the tweet!

  2. Julie,
    Big points for 3 reasons: #1, actually using your Christmas presents in January; #2, starting off with the gift from your folks; and #3–um, chocolate PB doughnuts! They look delicious.

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