I can’t imagine my life without peanut butter and chocolate—two flavors that go all too well together. When I was pregnant with Chiara, almost every night I would indulge in chocolate-peanut butter ice cream. Now, she won’t touch the stuff.
Here, chocolate and peanut butter come together in a doughnut. This easy peanut butter frosting would be good on just about anything—even straight from the bowl. And, if you don’t have doughnut pans, bake the chocolate cake batter in a muffin tin or cake pan. Just alter the baking times. First rule of thumb to bake until a wooden toothpick inserted in the center comes out clean. Otherwise, average baking time are about 18 to 20 minutes for the cupcakes, 35 to 40 minutes for an 8-inch square cake pan or 30 to 35 minutes for an 8- or 9-inch round cake pans.
¼ cup (½ stick) unsalted butter or dairy-free buttery sticks
½ cup confectioners’ sugar
¼ cup brown rice syrup or light corn syrup
1 cup salted roasted peanuts, chopped, for sprinkling
Preheat the oven to 350º. Grease two nonstick 6-doughnut baking pans with cooking spray. In a medium bowl, whisk together the cocoa powder and boiling water; let cool completely. Whisk in the eggs, oil and vanilla.
In a large bowl, whisk together the flour blend, baking powder, baking soda, salt and granulated sugar. Whisk the egg mixture into the flour mixture until just combined; fill the prepared pans with about ¼ cup batter in each doughnut mold. Bake until a toothpick inserted in the center comes out clean, 15 to 18 minutes.
In a small saucepan, melt together the peanut butter, butter, confectioners’ sugar and rice syrup over medium heat, stirring until smooth. Dip the doughnuts into the glaze and top with the peanuts.