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Glazed Peanut Butter Chocolate Chip Donuts from Java Cupcake

You’ve gotta make these glazed peanut butter chocolate chip donuts! Trust me, they will be the best dessert you’ve ever made!

I’d like you all to welcome Betsy from Java Cupcake! She’s an Army wife and an avid cupcake lover! 
Today she’s sharing a great Donut Recipe that I’ve got to try! 

Peanut Butter Chocolate Chip Donuts

Hello Pint Sized Baker readers! My name is Betsy and I blog over at JavaCupcake.com… a baking blog dedicated to my love of cupcakes, cakes, cookies, pies… oh my! I’m super excited to be sharing with you my recipe for Glazed Peanut Butter Chocolate Chip Donuts.

They’re a baked donut that take almost no time to whip up!

Last week, I was supposed to go to a play-date with some of the neighborhood Moms and their kids and wanted to bring these Glazed Peanut Butter Chocolate Chip Donuts. But, my 16 month old son Matty didn’t wake up until 0945 and the play-date started at 1000… so, I wasn’t going to make it.

Hmmm… I wonder who’s going to eat them now…

 Oh, right.

 Me.

Bahhaha 😀

Anyways… I was inspired to make these donuts from a recipe I saw on Fake Ginger. The picture is what sold me.  Seriously, why have I never made these before?  My two favorite flavors… in breakfast form! YES!

I really hope you enjoy these!
If you’re interested in more from me… you can find me here:
Much love,Betsy

Glazed Chocolate Peanut Butter Donuts

Ingredients

(10 – 12)

Peanut Butter Chocolate Chip Donuts

  • 1/2 cup creamy peanut butter
  • 1/2 cup sugar
  • 2 Tbsp vegetable oil
  • 1 tsp vanilla extract
  • 2 large egg
  • 3/4 cup milk
  • 2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup mini chocolate chips
  • piping bag + large round piping tip

Chocolate Glaze

  • 5Tbsp unsalted butter, melted
  • 1/2 cup cocoa powder
  • 1/4 cup + 2Tbsp milk
  • 1 tsp corn syrup
  • 1 tsp vanilla extract
  • 1 1/2 cups powdered sugar
  • mini chocolate chips, for garnish

Instructions

  1. Preheat oven to 325 F degrees. Spray a large hole donut pan with non-stick spray.
  2. In a medium bowl, sift together the flour, baking powder and salt. Set aside.
  3. In the bowl of your stand mixer, cream together the peanut butter and sugar until smooth.
  4. Mix in the oil and vanilla extract.
  5. Add the eggs, one at a time and mix until combined.
  6. With your mixer on low speed, add the flour in three parts, alternating with the milk. Begin and end with the flour. Mix just until combined or no more clumps of flour can be seen.
  7. Fold in the mini chocolate chips.
  8. Fit a piping bag with a large round tip and fill the bag with batter. Using the bag, squeeze the batter into each donut hole of the pan until it’s filled almost to the top.
  9. Bake 10-11 minutes or until the tops have slightly browned and a toothpick comes out clean.
  10. Allow to cool in the pan for 1 minute before flipping over onto a cooling rack.
  11. In a medium bowl, melt the butter. Add the cocoa powder and whisk until smooth. NOTE: It will be VERY thick.
  12. Add the milk and whisk until incorporated.
  13. Mix in the corn syrup and the vanilla extract.
  14. Add the powdered sugar and whisk until smooth. NOTE: You want a mixture thick enough to stick to the top of the donut and not drip down the sides.
  15. Dip the top of each donut in the chocolate glaze. Shake off any excess and place donut on wire rack.
  16. Sprinkle the top of each donut with mini chocolate chips.
  17. Allow glaze to set for 20-30 minutes before serving.
  18. Enjoy with a big glass of milk!

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Thanks so much for joining me today, Betsy! I hope you are your family are doing well in Germany and enjoy the upcoming Oktoberfest Celebrations!