Baked Chocolate Doughnuts with Peanut Butter Frosting

by Lana Stuart on September 10, 2013 · 16 comments

Baked Chocolate Doughnuts with Peanut Butter Frosting

I don’t think I’ve met anyone who didn’t like doughnuts. Never. I mean, really, have you ever offered someone a doughnut and heard them say, “no thanks, I just can’t stand doughnuts.” Uh, no. The few times I’ve heard the offer of a doughnut refused it went something like, “I’d really love to have one, but I’m trying to avoid fried foods.” Ah ha! It’s always the old fried foods excuse, isn’t it? Well, I have the solution for that. Baked doughnuts!

A while back I bought one of those doughnut pans I’m sure most everyone has seen in the kitchen and home goods aisle. I normally wouldn’t buy something with such a specific purpose but, well…it was on sale you see and the price was so good. I had every intention of making delicious baked, cake type doughnuts. Really I did. And what did I do? I put that pan away and forgot all about it.

Reese's Peanut Butter and Chocolate Premium Cupcake MixUntil… a while back the people at Betty Crocker asked me and a few other bloggers to come up with some creative ways to use a few of their new products. Did you know they have a bunch of new baking mixes on the grocery store shelves? They do! And one of those is a Reese’s Peanut Butter and Chocolate Premium Cupcake Mix. What a combination, huh? Chocolate and peanut butter. The unique thing about this baking mix is that it contains a peanut butter filling that is piped into the center of cupcakes after they’re baked. Yummy. They even include a piping bag right in the box for you to use. Very thoughtful.

So, to get back to the assignment, it was to use the box mix in a creative way. I was mulling this out loud one day and leave it to BeeBop to always come through when I’m drawing blanks. He said, “how about doughnuts!” Where he pulls these ideas from I’ll never know but thank goodness for him! I got that doughnut pan out and put it to work creating these delicious baked chocolate doughnuts. Hope you enjoy them!

Preheat the oven to 350 degrees.

Making batter for Baked Chocolate Doughnuts with Peanut Butter Frosting

Prepare the cupcake batter by combining the cupcake mix, water, oil, and eggs in a large bowl. Beat on low speed with an electric mixer for 30 seconds. Increase mixer speed to medium and continue beating for 2 minutes stopping to scrape down the sides of the bowl occasionally.

Fill the doughnut pan

Fill the cups of a doughnut pan 2/3 full with the cupcake mixture.

Cooling Baked Chocolate Doughnuts

Bake 10 minutes or until a toothpick inserted comes out clean. Cool for 5 minutes in the pan then remove the doughnuts to a wire rack to cool completely (about 30 minutes).

Dip the doughnuts into the frosting
Meanwhile, make the peanut butter frosting. Combine the peanut butter mix with the softened butter and cream (or half and half, or milk). Stir until the mixture is well blended and smooth.

Dip the top of each doughnut into the peanut butter frosting and place back on the rack, frosting side up.

Finished Baked Chocolate Doughnuts with Peanut Butter Frosting

Sprinkle with your choice of garnishes. I used mini chocolate chips and white chocolate chips. Mini marshmallows or sprinkles would be fun, too.

Enjoy!

Baked Chocolate Doughnuts with Peanut Butter Frosting

Rating: 51

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 50 minutes

Yield: 12 servings

Baked Chocolate Doughnuts with Peanut Butter Frosting

Baked chocolate doughnuts with a peanut butter frosting.

Ingredients

  • 1 pkg. Betty Crocker Reese’s Peanut Butter and Chocolate Cupcake Mix
  • 2/3 cup water
  • 1/3 cup canola or vegetable oil
  • 2 eggs
  • 2 tblsp. softened butter
  • 3 tblsp. cream, half and half, or milk
  • For garnish: mini chocolate chips, white chocolate chips, mini marshmallows, sprinkles, etc.

Instructions

  1. Preheat the oven to 350 degrees.
  2. Prepare the cupcake batter by combining the cupcake mix, water, oil, and eggs in a large bowl. Beat on low speed with an electric mixer for 30 seconds. Increase mixer speed to medium and continue beating for 2 minutes stopping to scrape down the sides of the bowl occasionally.
  3. Fill the cups of a doughnut pan 2/3 full with the cupcake mixture.
  4. Bake 10 minutes or until a toothpick inserted comes out clean. Cool for 5 minutes in the pan then remove the doughnuts to a wire rack to cool completely (about 30 minutes).
  5. Meanwhile, make the peanut butter frosting. Combine the peanut butter mix with the softened butter and cream (or half and half, or milk). Stir until the mixture is well blended and smooth.
  6. Dip the top of each doughnut into the peanut butter frosting and place back on the rack, frosting side up. Sprinkle with your choice of garnishes. I used mini chocolate chips and white chocolate chips. Mini marshmallows or sprinkles would be fun, too.

Notes

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http://www.lanascooking.com/2013/09/10/baked-chocolate-doughnuts-peanut-butter-frosting/

Other baked doughnut recipes you might enjoy from around the internet:

What I was up to…

I’m required by FTC rules to disclose to my readers that I am being compensated by Betty Crocker for my work on this post. A girl has to pay the bills, you know. But anything I say here is 100% my own opinion. Always has been, always will be.

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{ 15 comments… read them below or add one }

1 Melissa @ My Recent Favorite books September 10, 2013 at 8:43 pm

These look delicious!! =)

Reply

2 Lana Stuart September 11, 2013 at 11:11 am

Thanks, Melissa. They were so, so good. Who can resist that combination of chocolate and peanut butter!

Reply

3 Gloria patterson September 10, 2013 at 8:53 pm

These look do good! I just want to grab the plate and run. Chocolate with peanut butter what more could you want !!!!

Reply

4 Lana Stuart September 11, 2013 at 11:12 am

Really! Reese’s has always had the market on that flavor combination, haven’t they?

Reply

5 Miss P September 11, 2013 at 12:40 pm

Worthy of a special occasion!! Like, maybe, Wednesday.

Miss P

Reply

6 Lana Stuart September 11, 2013 at 2:59 pm

Wednesday sounds plenty special enough for me!

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7 deb mertin September 11, 2013 at 3:58 pm

Do you think you could use any two layer cake mix in this recipe? In Canada we don’t have the same brands as the USA. We have Duncan Hines and Betty Crocker cake mixes that make either 24 cupcakes, or 9×13 or layer cake size. Would this work?

Reply

8 Lana Stuart September 11, 2013 at 4:45 pm

Deb – I have not tried the recipe with a layer cake mix. The mix I used is 14.5 oz. So if your cake mix is similarly sized and uses a similar amount of eggs, water, and oil, my *guess* would be that it could work. I just can’t say with certainty. If you do decide to test it, I’d like to hear about your results.

Reply

9 deb September 11, 2013 at 5:12 pm

Thanks Lana, our mix is 515g Duncan Hines and uses 3 eggs and 1 1/3 cups of water and 1/2 cup of oils so the ratios would definitely be different. Obviously a bigger mix:) Maybe that just means more donuts! haha! Glorious thought.

Reply

10 Lana Stuart September 11, 2013 at 7:37 pm

Sounds good to me, Deb! Your mix would probably make 3 or 4 more than mine.

Reply

11 Sues September 11, 2013 at 6:38 pm

Doughnuts are probably my favorite dessert ever. And these look fabulous!!

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12 Lana Stuart September 11, 2013 at 7:40 pm

Mine too, Sues! Now that I’ve started using that pan I can think of all kinds of flavors to make. Next up…maybe pumpkin with a maple frosting. Yum.

Reply

13 Mique September 11, 2013 at 7:26 pm

Wow- these look awesome Lana!

Reply

14 Lana Stuart September 11, 2013 at 7:41 pm

Thanks much Mique. Everyone thoroughly enjoyed this recipe!

Reply

15 Angie | Big Bear's Wife September 13, 2013 at 2:03 pm

I have that Reese’s Peanut Butter and Chocolate Premium Cupcake Mix in my kitchen right now!! ahhh I want to make these!!

Reply

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