Cake 'n Knife

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Chocolate Mini Donuts with Peanut Butter Glaze

Remember that time I promised you donuts?

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I could never disappoint you, so here they are! Little bites of chocolate with a sweet and creamy peanut butter glaze that essentially make you feel like you are eating a peanut butter cup – except with more carbs.

Just so you know chocolate and peanut butter = my weakness. It’s the one combination that I can never turn down.

Like ketchup and fries. Or peaches and goat cheese.

To quote one of my oh-so-fabulous cousins who was one of the many chowing down on these little guys at our Mother’s Day brunch – “these are ADDICTING”. The fact that this statement came out of a nine year-old’s mouth basically made my entire day.

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Can we just talk about how much I miss being a kid for a moment? Because I do. I really do. Especially during the summer. I mean, let’s set aside the fact that you have an entire 3 months off school (if I had 3 months off work, I don’t know what I would do with myself. Actually I do. I would eat cake. For every meal. Now I think I understand why adults don’t get 3 months off every summer…). Remember when you had the freedom to run around the playground with your friends or to roll down one of those gorgeous green hills shrieking at the top of your lungs until you come to a stop at the bottom?

Those were the days…

At least now as an adult I can eat these mini donuts for dinner without getting grounded for a week. And I totally would already have.

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I suppose there are some perks to being an adult, huh?

Chocolate Mini Donuts with Peanut Butter Glaze
Mini bites of chocolate and peanut butter goodness.
  • Donuts:
  • 2½ cups all-purpose flour
  • ½ cup cocoa powder
  • ⅓ cup granulated sugar
  • 1 tbsp baking powder
  • ¼ tsp cinnamon
  • ¼ tsp salt
  • 1 cup milk
  • 1 large egg, lightly beaten
  • 5 tbsp unsalted butter, melted and cooled
  • 2 tsp vanilla extract
  • oil for frying
  • Glaze:
  • ½ cup powdered sugar
  • 1½ tbsp creamy peanut butter
  • 1 tbsp milk
  • ½ tsp vanilla
  • ¼ cup mini semisweet chocolate chips
  1. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, salt and cinnamon. Make a well in the center.
  2. In a large measuring glass, whisk together milk, egg, butter and vanilla extract. Pour into the center of the dry ingredients then mix with a large spoon. Stir until dough is combined but do not overmix. The dough will be sticky! Cover with plastic wrap and set the bowl in the fridge for 1 hour.
  3. After and hour, remove dough and place on a well-floured surface. Roll dough out to be about ½-3/4 inch thick. Using a doughnut cutter, biscuit cutter or... something round, cut circles into the dough. To cut out the center, I used the wide bottom of a frosting tip, but you can also use a bottle cap or something of the sort.
  4. Heat oil in a large saucepan over medium heat so it's about 2-3 inches deep. Once the oil hits 360-365 degrees, fry the donuts 2-3 at a time, for about 2 minutes per side, or until puffed and golden brown. Make sure you use a candy thermometer, as this is the only way to determine the temperature! I have burned many doughnuts in my life. It is not pretty. Remove doughnuts with a slotted spoon and let cool on a paper towel. Repeat with remaining.
  5. In small bowl, mix powdered sugar, peanut butter, 1 tbsp milk and ½ tsp vanilla with whisk until smooth.
  6. Dunk each doughnut into the glaze, then cover with mini chocolate chips. Let set for about 15 minutes.


*Recipe adapted from How Sweet It Is and Betty Crocker


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