Ingredients
The following ingredients have 6 Servings
- 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 (I used chocolate almond milk, but regular cow's milk will work fine)
- 6 mini peanut butter cups, chopped into 4 pieces each
- 1/2 cup heavy cream
- 4 ounces dark chocolate chips
- Mini peanut butter cups, chopped
Instruction
- Preheat oven to 350 degrees (F).
- Lightly grease a doughnut pan; set aside.
- In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the wet ingredients, then gently pour them into the dry ones. Fold ingredients together until just combined.
- Spoon mixture into prepared doughnut pan. Press one chopped peanut butter cup (4 pieces) into the top of each donut and gently cover with batter. Bake for 10-11 minutes, or until the doughnuts spring back when lightly pressed. Be careful not to over bake here!
- Allow doughnuts to cool a few minutes in the pan before transferring to a cooling wrack to cool completely.
- While your doughnuts are cooling, make your ganache!
- Place the chocolate in a small heatproof bowl; set aside. Heat the cream in a small sauce pan over medium-heat; bring to a gentle simmer and remove from heat right before it starts boiling; pour over chocolate and allow the mixture to sit for two minutes; stir until chocolate is fully melted. Dip one side of each cooled donut in the ganache, then transfer back to the cooling wrack; repeat with all donuts. Decorate wet ganache with chopped peanut butter cups and serve.
