INGREDIENTS

FOR THE DONUTS

1 cup (130 g) all-purpose flour

1/2 cup (43 g) unsweetened cocoa powder, sifted

1/2 cup (110 g) light brown sugar, packed

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 large eggs

3/4 cup (180 ml) buttermilk

1/4 cup (57 g) unsalted butter, melted and cooled

FOR THE FROSTING

3 tablespoons creamy peanut butter

2 tablespoons unsalted butter

1 cup (120 g) confectioners’ sugar, sifted


3-4 tablespoons heavy cream

INSTRUCTIONS

1. Preheat oven to 350ºF. Lightly grease 2 donut pans with cooking spray. Set aside.
2. In a large bowl, combine the flour, cocoa powder, brown sugar, baking powder, baking soda, and salt. Stir with a whisk.
3. In a separate bowl, combine the eggs, buttermilk, and butter. Whisk until well combined. Add to flour mixture and mix just until moistened. Be careful not to over mix. The mixture will be thick.
4. Pour mixture into a large zip-top bag and cut the corner off. Pipe the mixture into the prepared pans, filling each donut mold 2/3 full. Bake for 10-12 minutes or until the donuts spring back when touched. Allow the donuts to cool in the pans on a wire rack for 10 minutes.

MAKE THE FROSTING

1. Place the butter and peanut butter in a small microwave-safe bowl. Microwave for 30 seconds. Stir vigorously to combine. Stir the sugar into the peanut butter mixture. Gradually stir in the cream one tablespoon at a time, stirring well after each addition, until the frosting is smooth. The frosting will be thick. Dip the tops of each donut into the frosting. Use the back of a spoon to smooth the frosting if needed.
2. Donuts are best served immediately.

MAKE AHEAD TIP

1. Store frosted donuts in an airtight container at room temperature or in the refrigerator for up to 2 days.
2. The donuts can be stored in the freezer for up to 2 months. Thaw in the refrigerator overnight.