Peanut Butter Frosted Baked Chocolate Donuts
Try this Peanut Butter Frosted Baked Chocolate Donuts recipe, or contribute your own.
Try this Peanut Butter Frosted Baked Chocolate Donuts recipe, or contribute your own.
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons melted butter
- 1 cup all purpose flour
- 2 tablespoons heavy cream
- 3/4 cup peanut butter
- 3/4 cup powdered sugar
- 4 oz cream cheese softened to room temperature
- for the chocolate donuts
- 1/2 cup buttermilk (see notes for substitution)
- for the peanut butter cream cheese frosting
- 4 tablespoons butter softened to room temperature
- Carbohydrate 17.7520321876371 g
- Cholesterol 111.216456430284 mg
- Fat 34.7016722334985 g
- Fiber 1.22831005013608 g
- Protein 5.51505035278214 g
- Saturated Fat 19.9479329579604 g
- Serving Size 1 1 donut (88g)
- Sodium 255.565162112011 mg
- Sugar 16.523722137501 g
- Trans Fat 2.84439770755391 g
- Calories 397 calories
Step-by-step
- Preheat oven to 350F. Prepare a donut pan by lightly greasing it. Set aside.
- In a large bowl, whisk together the dry ingredients: flour, cocoa powder, baking soda, and salt.
- In another bowl, mix the buttermilk, sugar, egg, butter, and vanilla until combined.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not over mix.
- Spoon the batter into donut cavities filling them about â…” of the way. Bake for 8-10 minutes or until a toothpick inserted into the donut comes out clean.
- Remove the donut pan from the oven, and allow the donuts to cool in the pan for 10 mins. Transfer donuts to a wire rack to cool.
- Using a stand mixer (or a hand mixer) beat the butter until fluffy and light in color, about 2-3 minutes.
- Add in the the softened cream cheese and beat until fully combined.
- Next, add in the peanut butter and beat until combined.
- Add in the vanilla and heavy cream and beat until combined.
- Add half of the powdered sugar and beat until combined. Now add the remaining powdered sugar and beat again until fully combined. At this point you may add a bit more heavy cream to achieve the desired frosting consistency.
- I used a simple tablespoon to spread the frosting onto the donuts and then decorated with chocolate shavings.
Should the batter be completely smooth before it goes into the pan? Overworking the flour develops gluten networks that turn tender cake donuts into chewy bread rolls, so stop mixing the moment wet streaks disappear into the dry ingredients. Lumps remaining in a quick-bread style batter actually protect tenderness. Whisking dry components like all-purpose flour, cocoa powder, and baking soda separately from dairy and eggs ensures even leavening without requiring excessive stirring.
Cream cheese and butter must reach room temperature before beating or the mixture will curdle instead of aerating smoothly. Softened fats trap air efficiently during the initial two to three minutes of mechanical whipping, creating a stable base that holds powdered sugar and heavy cream without weeping. Temperature control here prevents grease separation during emulsification.
Testing doneness without a probe thermometer relies entirely on structural resistance and crumb crumb-check methods. Inserting a toothpick into the center of a baked ring should emerge clean or with a few moist crumbs attached, indicating the interior structure has set without drying out the crumb. Leaving the baked rings inside the hot metal cavity for precisely ten minutes completes the internal cooking phase through residual heat conduction.
Buttermilk supplies necessary acidity to react with baking soda, but plain milk mixed with one tablespoon of white vinegar or lemon juice serves as an immediate acidic equivalent if the refrigerator lacks specialty dairy. Standard donut pans require light greasing despite non-stick coatings to guarantee release after baking.
