Stuffed Peanut Butter Cup Donuts are a delightful and indulgent treat that are perfect for peanut butter lovers for breakfast, brunch, or dessert.
Once baked to perfection, the donuts are dipped into a rich and creamy ganache then topped with a finishing touch of peanut butter cups, adding a delightful crunch and peanut butter flavor to each bite. Instead of piping the ganache onto the donuts, I like to dip mine right into the chocolate mixture.
These stuffed peanut butter donuts are a crowd-pleasing dessert that will make your taste buds sing with every bite, especially those with a sweet tooth. Perfect for sharing with family and friends, or indulging in all by yourself, these donuts are a must-try for anyone who loves the combination of creamy peanut butter and chocolate in their desserts.
I have been baking my whole life and I am so excited for you to try this new donut recipe!
Other delicious donut recipes to try:
- Baked pumpkin donuts
- Baked strawberry donuts
- Baked eggnog donuts with candy cane buttercream frosting
- The best cinnamon apple baked donuts
- Easy banana bread donuts
Ingredients for Stuffed Peanut Butter Cup Donuts
- All-purpose flour
- Baking soda
- Baking powder what is the difference between baking powder and baking soda
- Granulated sugar
- Vanilla extract
- Peanut butter cups
Pure vanilla extract: Using a high-quality pure vanilla extract gives a subtle rich sweet flavor while also bringing out the flavors of the other ingredients in the batter.
Milk: I find using whole or full fat milk is best for this recipe as it produces a rich dough that isn’t too heavy, but you can certainly replace it with low-fat or non dairy milk, just keep in mind that the texture won’t be as light and spongy.
Unsalted butter: In order to control the salt content of baked goods, it’s important to use unsalted butter as the salt content varies greatly from brand to brand. An overly salty baked good will result in a poor flavored product so if you are unable to use unsalted, be sure to reduce the added salt by ¼ teaspoon.
How to make Stuffed Peanut Butter Cup Donuts
STEP ONE: Preheat to 350°F. Lightly grease the donut pan. Set aside.
STEP TWO: Melt butter, you can do this on the stove in a saucepan over medium heat or in a shallow microwave bowl using 20 second increments. Let cool while you mix dry ingredients.
STEP THREE: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt until combined. Set aside.
STEP FOUR: Then, whisk the melted butter, egg, granulated sugar, milk, and vanilla extract together.
STEP FIVE: Create a well in the dry ingredients and pour wet ingredients mixture into the dry ingredients, then whisk everything together until smooth and combined, about. Batter will be slightly thick.
STEP SIX: Once combined add crushed 20 mini peanut butter cups.
STEP SEVEN: My favorite way is to spoon the batter into the donut cavities. However, you could use a large zipped-top bag. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling about halfway.
STEP EIGHT: Bake for 12-14 minutes or until the edges and tops are lightly golden brown. To test, poke your finger into the top of the donut. If the donut bounces back, they’re done. Cool donuts for 2 minutes then transfer to a wire rack.
Ingredients for Ganache
- Heavy cream
Heavy whipping cream: Be sure to use full fat heavy cream in order to get those fluffy peaks. You can, however, substitute for milk in a pinch.
Chocolate: Semi-sweet, dark chocolate or milk… you choose!
How to make Ganache
STEP ONE: Heat the cream in a small saucepan over medium heat until it begins to gently simmer. Don’t look away because this won’t take long and we don’t want it to boil.
STEP TWO: Pour the simmering cream over chopped chocolate, then let it sit for 2–3 minutes to gently soften the chocolate. With a metal spoon or small rubber spatula, very slowly stir until completely the two are combined and the chocolate has melted. The smaller the chocolate chunks the quicker this is.
STEP THREE: Once ganache is cooled it can be piped onto the donuts.
STEP FOUR: Dip cooled donut into frosting. I find that the donuts look best when glazing the smooth side. Repeat with the rest of the donuts. Let them set for a few minutes or serve immediately.
How to store
Let the donuts cool completely, and store any untopped doughnuts at room temperature for several days.
Make sure you don’t wrap them too tightly in plastic but instead, store them on a plate covered with a cake cover if you can. Add the brown butter frosting right before serving.
Can I fry the donuts instead of baking them? Yes, you can fry the donuts if you want! Although technically less healthy, the result will be a crispy and more melt-in-your-mouth finish.
Can I use a different type of chocolate for the ganache? Yes, you can use any type of chocolate you prefer, whether dark, milk or white chocolate chips. You can also experiment with different flavors of chocolate to add more variety to your donuts. Sometimes I like to add a peanut butter drizzle as well. But don’t swap out the heavy cream, trust me!
Can I make the ganache ahead of time? Yes, you can make the chocolate glaze ahead of time and store it in an airtight container in the refrigerator. Before using, simply microwave the glaze for a few seconds to soften it.
BBQ Bakers Tips & Tricks
- Make sure not to fill the doughnut molds too much, or else the donuts won’t be able to hold their round shape when baking.
- Do not overmix the batter or the donuts will be tough.
- Doughnuts must be completely cool to the touch before frosting, or else the frosting will melt right off the doughnut.
- Donuts are best served immediately.
- I like to dip my donuts right in the ganache for added design and effect.
- Use Reese’s Peanut Butter Cup for a splash of color, but any peanut butter cups will do.
Enjoyed with a glass warm milk favorite candy, Reese’s pieces or Reese’s peanut butter cups… these donuts are sure to become a new favorite for anyone who loves peanut butter and Krispy Kreme doughnut. Whether enjoyed for breakfast, dessert, or as a special treat, these stuffed peanut butter cup donuts are a must-try recipe for anyone looking for a delicious and indulgent treat.
Stuffed Peanut Butter Cup Donuts
- 1 cup all-purpose flour
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- 4 tablespoons unsalted butter melted
- ½ cup granulated sugar
- ½ cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 20 mini peanut butter cups +15 more for sprinkling on top (if desired)
- 4 oz chocolate semi-sweet or dark, it's up to you!
- ½ cup heavy cream or whipping cream
- Preheat to 350°F (177°C). Spray donut pan with non-stick cooking spray. Set aside.
- Melt butter, you can do this on the stove in a saucepan over medium heat or in microwave using 20 second increments. Let cool while you mix dry ingredients.
- Whisk in large bowl the 1 cup flour, ½ tsp baking soda, 1½ tsp baking powder, 1 tsp cinnamon, and ¼ tsp salt together. Set aside.
- Whisk the 4 tbsps. melted butter, 1 large egg, ½ cup granulated sugar, ½ cup milk, and 1tsp vanilla extract together.
- Create well in dry ingredients and pour into milk/butter mixture into the flour ingredients, and whisk everything together until smooth and combined, about 1 minute. Batter will be slightly thick.
- Once combined add crushed 20 mini peanut butter cups.
- My favorite way is to spoon the batter into the donut cavities. However, you could use a large zipped-top bag. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling about halfway.
- Bake for 12-14 minutes or until the edges and tops are lightly browned. To test, poke your finger into the top of the donut. If the donut bounces back, they’re done. Cool donuts for 2 minutes then transfer to a wire rack. Re-grease the pan and bake the remaining donut batter.
- While the donuts are cooling, begin to work on the chocolate ganache.
- Heat the ½ cup cream in a small saucepan over medium heat until it begins to gently simmer. Don't look away because this won't take long and we don't want it to boil.
- Pour over 4oz chopped chocolate, then let it sit for 2–3 minutes to gently soften the chocolate. With a metal spoon or small rubber spatula, very slowly stir until completely combined and chocolate has melted. The smaller the chocolate chunks the quicker this is.
- Once ganache is cooled (fully cooled in 2 hours) it can be pipped on to the donuts however, I like to dip mine right in the ganache for added design and effect.
- Donuts are best served immediately. Leftovers keep well covered tightly at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Make ahead and freezing: You can freeze the donuts, best to freeze with or without ganache for up to 2 months. Thaw overnight in the refrigerator and add fresh ganache (if needed).
- Milk: You can use any type of milk, dairy or nondairy, and any fat percentage for the donuts. Ganache stick to the heavy cream or whipping cream, trust me!
- Don’t Over-Bake the Donuts: Baked donuts can become dry really easily, so check them with a toothpick a couple minutes early just to make sure you don’t over-bake them.
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