I wonder if tastebud tastes are inherited. If so… I inherited my love (let’s go ahead and call it an obsession) with chocolate and peanut butter from my mother. She’s the queen of spooning every last bit of peanut butter out of the PB and Chocolate ice cream. She’s the master of making a holiday dessert called Peanut Butter Balls which are a glamorous mixture of butter, peanut butter, and powdered sugar, dipped in chocolate. Birthday cake? You can guess, I’m sure.

What I’m saying is, all of this chocolate baking and peanut butter dipping… I come by it honestly and I’d like to pass it on to you.

The thing is, we’re making glorified tender, soft, chocolate, peanut butter cupcakes… donut shaped cupcakes.

It starts here, with flour, cocoa powder, and brown sugar.

Buttermilk, egg, and melted (and slightly browned) butter are whisked together as our wet ingredients.

Vanilla extract too. Remember ages ago we made our own vanilla extract? I’m still using that good stuff!

Chocolate batter. One of life’s great gifts… you know?

Give it a good stir. We don’t want lumps.

I made mini donuts because mini seemed like a good idea for a combination as rich as chocolate and peanut butter.

I used this mini donut pan, here. The trick to even donuts, rapping and tapping the filled donut pan against the counter to work out any air pockets.

Just eight minutes in the oven? Too good.

If you were to give these donuts the poke test… and I give nearly everything the poke test… they’d be soft and cake-y and moist.

Peanut Butter Glaze? Is there even a question? Peanut butter, powdered sugar, salt, vanilla extract, and milk. So simple we could be in real trouble.

Bottoms down and dipped and sprinkled.

We’re no stranger to the wonders of a cake-y chocolate donut. Topped with salty and sweet peanut butter glaze and a free sprinkles… of course. Of course we’re doing the right thing. All the way right.

I hope you make these, staring now.