Chocolate Peanut Butter Donuts

• FOR THE DONUTS:
• 2 cups Flour
• 3/4 cups Granulated Sugar
• 1/2 cups Unsweetened Cocoa Powder
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1 teaspoon Kosher Salt
• 2 whole Eggs
• 3/4 cups Plus 2 Tablespoons Of Milk
• 1 teaspoon Vanilla Extract
• 2 Tablespoons Butter, Melted
• FOR THE FROSTING:
• 1 Tablespoon Heavy Cream
• 1 Tablespoon Skim Milk
• 1/4 cups Butter
• 1 teaspoon Vanilla Extract
• 2 teaspoons Corn Syrup
• 1 ounce, weight Bittersweet Chocolate (60% Cacao)
• 1 ounce, weight Semi-sweet Chocolate
• 2 ounces, weight Peanut Butter Morsels
• 1-1/4 cup Powdered Sugar
• Sprinkles And Extra Morsels (optional)

1. Preheat oven to 325 F.
2. For the donuts, mix together all of the dry ingredients (flour through salt) in a large bowl. Beat in the eggs, milk, vanilla and butter. Beat until well blended.
3. Spray a donut pan with cooking spray. Fill each donut cup about 3/4 full. (I use a Ziploc bag with the corner snipped off and I'm able to do this neatly). Fills about 8-10 donuts.
4. Bake donuts in a 325 F oven for about 10-12 minutes. Allow to cool slightly, then remove the doughnuts from the pan.
5. While cooling, make chocolate frosting. In a small saucepan on medium low heat, mix together the cream, milk, butter, vanilla and corn syrup. When butter is completely melted, turn heat to low and add in the chocolate and peanut butter morsels. Remove from heat and whisk in the powdered sugar.
6. Dip each donut into the frosting then set them on a piece of parchment paper. If desired, sprinkle immediately with extra peanut butter morsels and sprinkles. Allow chocolate to set, about 15 minutes.

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Taken from tastykitchen.com/recipes/breakfastbrunch/chocolate-peanut-butter-donuts/ (may not work)