• Preheat the oven to 350 degrees. Grease three 3 inch doughnut pans with vegetable shortening.
• Sift together the flour, salt, baking powder, and baking soda into a small mixing bowl and set aside.
• In a large mixing bowl, mix together the butter, sugar, vanilla, eggs, sour cream and peanut butter. Then stir in the flour mixture.
• Put the batter in a large ziplock bag, and cut off one corner. Squeeze a ring of batter into each doughnut cup.
• Bake the doughnuts for about ten minutes, or until the doughnuts spring back when touched. Remove the doughnuts right away by inverting them on to a cooling rack. Let cool and then dip them into the glaze and top with chopped peanut butter cups.

For the Chocolate Glaze:

• Heat an inch of water in the bottom of a double boiler. Bring it to a simmer, not a boil, and then add all the ingredients and stir until everything is melted. Dip the doughnuts into the warm glaze.