adapted from: Peanut Butter Comfort
3/4 c. all-purpose flour
1/4 c. unsweetened cocoa powder
1/3 c. sugar
1 tsp. baking powder
1/4 tsp. cinnamon, opt.
2 Tbl. unsalted butter
2 Tbl. creamy peanut butter
1/2 c. buttermilk
1 large egg
1/2 tsp. vanilla extract
Vanilla Peanut Butter Glaze
1 Tbl. unsalted butter
2 Tbl. creamy peanut butter
1/3 c. powdered sugar, sifted
1/2 tsp. vanilla extract
2 tsp. cream, milk or buttermilk
Preheat oven to 325 degrees. Grease a donut pan with non-stick cooking spray; set aside. In a large mixing bowl, sift together the flour and cocoa. Add the sugar, baking powder and cinnamon. In a small bowl, combine the butter and peanut butter; microwave for 30 seconds or until melted. Stir together until smooth. In a third bowl, whisk together the buttermilk, egg and vanilla. Whisk the melted peanut butter mixture into the buttermilk mixture. Add wet ingredients to dry ingredients and stir together just until combined. Do not overmix or donuts will be tough. Using a spoon, fill each donut cavity 2/3 full with batter. If any batter gets on the middle of the donut cavity, wipe away with a paper towel.
Bake for 9-11 minutes or until top springs back when lightly touched. Remove from oven and cool in pan for 10 minutes. Remove from pan and cool. While donuts are cooling, make the glaze.
For the Vanilla Peanut Butter Glaze: combine butter and peanut butter and microwave for 30 seconds or until melted. Stir until smooth. Add the powdered sugar and vanilla and stir together. Gradually add in milk, as much as needed, to reach a glaze consistency. Dip the the top of each donut into the glaze. Yield: 6 donuts.
Jenn's Notes: I thought these were great, but next time I will omit the cinnamon. My donut pan must have been smaller than hers, because I got 8 donuts. They were perfect at 9 minutes. I also made a little extra glaze, so I would have enough for 8 donuts rather than 6.