Not only are these chocolate doughnut holes baked, they are coated in a peanut butter glaze! All you need is a mini muffin pan.
Lucky me, yet another fun food holiday lands on #PBChocSat! Today I am celebrating National Doughnut Day the peanut butter and chocolate way, with baked chocolate doughnut holes dipped into a peanut butter glaze.
Yes I spell it doughnut because to me donut is like calling a tissue a kleenex. But I digress.
This weekend I am in Richmond, VA visiting my friend Haley, which means I sold my ticket to the Nebraska game tonight. While I’m a little sad to be missing such a good game (or so I hope it to be), there weren’t many dates that worked for the two of us for this visit so I had to jump on the opportunity.
These doughnut holes couldn’t be easier to make and they only need to bake for 10 minutes! You really have no excuse to not make these babies today, whether you’re a Buckeye fan, a peanut butter and chocolate fan, or just a doughnut hole fan.
Three years ago: Krispie Pumpkin Ice Cream Dessert
Four years ago: Purple Sweet Potato Gnocchi with Guiltless Goat Cheese Alfredo
- 2 cups white whole wheat flour (all-purpose also works)
- 1 cup sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 2 eggs, lightly beaten and room temperature
- 3/4 cup milk, room temperature
- 1/4 cup plain Greek yogurt
- 2 tsp vanilla extract
- 3 Tbsp unsalted butter, melted
- 2 cups powdered sugar
- 1/2 cup powdered peanut butter
- 4-5 Tbsp milk
- 1 tsp vanilla extract
- Preheat oven to 350F. Spray 24-count mini muffin pan with nonstick spray. Set aside.
- In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a medium bowl, whisk together the eggs, milk, yogurt, and vanilla until completely smooth. Whisk in the melted butter until combined. Slowly fold the wet ingredients into the dry ingredients, do not overmix.
- Spoon batter into the mini muffin tins, only about 3/4 of the way full. Bake for 10 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for 5 minutes in the pan and then transfer to a wire rack to cool for 5 more minutes before glazing.
- While the doughnuts are cooling, make the glaze. In a medium bowl, sifting together the powdered sugar and powdered peanut butter. Whisk in the milk and vanilla until smooth. Add more powdered sugar or milk to reach desired consistency.
- Dunk each doughnut hole into the glaze using a fork or your fingers. Place on a wire rack on top of a large baking sheet to let the glaze drip down. If any glaze remains, repeat two to three more times if you want a thick glaze coating.
- Best served on the same day. Store in an airtight container at room temperature for up to 3 days.
Source: Adapted from Sally’s Baking Addiction.