Go Back
Homemade Double Chocolate Peanut Butter Cup Donuts photo
Print Recipe Save it for later

Double Chocolate Peanut Butter Cup Donuts

Rich chocolate baked donuts filled and topped with peanut butter cups and a dark chocolate ganache.
Prep Time15 minutes
Cook Time10 minutes
Total Time30 minutes
Servings: 6 baked donuts

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup dark brown sugar
  • 1/2 teaspoon salt
  • 1/4 cup cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1 large egg at room temperature
  • 2 tablespoons unsalted butter melted
  • 1 tablespoon creamy peanut butter
  • 1/2 cup milk chocolate almond milk or regular milk
  • 6 mini peanut butter cups chopped into 4 pieces each; plus extra for decorating
  • 1/2 cup heavy cream
  • 4 ounces dark chocolate chips

Instructions

  • Preheat the oven to 350°F (177°C) and lightly grease a doughnut pan.
  • In a large bowl whisk together the flour, dark brown sugar, salt, cocoa powder, and baking powder until evenly combined.
  • In a separate bowl whisk the egg, melted butter, peanut butter, milk, and vanilla extract until smooth.
  • Pour the wet ingredients into the dry ingredients and fold gently until just combined; do not overmix.
  • Spoon batter into the prepared doughnut pan, filling each cavity about three-quarters full.
  • Press one chopped mini peanut butter cup (4 pieces) into the top of each donut and gently cover with a little extra batter.
  • Bake for 10–11 minutes, until the donuts spring back when lightly pressed; avoid overbaking.
  • Let the donuts cool in the pan a few minutes, then transfer to a cooling rack to cool completely.
  • To make the ganache, place the dark chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer, then remove from heat.
  • Pour the hot cream over the chocolate chips and let sit for 2 minutes, then stir until smooth and melted.
  • Dip one side of each cooled donut into the ganache, return to the cooling rack, and immediately sprinkle or press additional chopped mini peanut butter cups onto the wet ganache.
  • Allow the ganache to set briefly before serving.

Equipment

  • doughnut pan
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Small Saucepan
  • heatproof bowl
  • cooling rack

Notes

  • Use room-temperature egg for best batter texture.
  • Chocolate almond milk can be substituted with regular milk.
  • Do not overmix the batter to keep donuts tender.
  • Press the peanut butter cup pieces gently into batter to prevent sinking.
  • Let ganache sit for 2 minutes before stirring to ensure smoothness.