Preheat the oven to 350 degrees F. Grease a mini donut pan (or regular donut pan if you don’t have a mini one).

In a small bowl, whisk together the flour, baking soda, and salt. Set aside.

Cream the peanut butter and sugar together in the bowl of your stand mixer fitted with the paddle attachment until light and smooth. 

Scrape down the sides and add the egg. 

Alternating, add the flour and milk until completely incorporated. Scrape down the sides if needed. 

Lastly add the vegetable oil and mix 30 seconds longer.

Fill a ziplock bag, or piping bag with the peanut butter batter. Pipe into prepared donut pan filling each 3/4 full.

Bake for 8 to 9 minutes, or until bottoms are golden. Turn out onto a wire rack and cool before topping with glaze.

Melt the butter in a small saucepan over medium heat. 

Add the chocolate, cream and corn syrup. Stir gently until smooth. Remove from heat. 

Quickly whisk in the confectioners’ sugar and dip the donuts into the chocolate. If needed, spread the glaze over the donuts with a spatula.