Hello fellow donut lovers. Or at least I hope you are. Because we’re talking donuts today. One of my very favorite things to chat about. My love for donuts goes all the way back to being a child. I remember how excited I’d get at the sight of donuts in bakeries, cafes, or just at the grocery store. Which is why my mom kept me on donut control. Knowing my obsession she’d only let me have one on special occasions or when its been quite a while since I’d had one. Back then a regular yeast donut with chocolate glaze and chocolate sprinkles was my go to.
So I recently took those childhood memories and whipped up a donut I know I would have adored. Sticking with the chocolate glaze and chocolate sprinkles, but changing things up and going for a chocolate instead of a plain donut. I also tried to keep things somewhat healthy and go for a baked version.
Whether fried or baked to golden perfection – I don’t discriminate.
Given that these donuts were insanely moist and unbelievably delightful, I can honestly say that they satisfied and made me just as happy as the ones my mommy used to spoil me with. Only now I have the recipe for fantastic donuts and am old enough to decide how many and when I choose to indulge. Which is both a fantastic and absolutely terrifying thing ;).
- For the Doughnuts
- 1½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon salt
- ¾ cup granulated sugar
- 2 large eggs, at room temperature
- 1 tablespoon canola or vegetable oil
- ¾ cup milk
- 1 teaspoon vanilla extract
- 2 oz semisweet baking chocolate
- For the Chocolate Glaze
- 1 cup confectioner's sugar
- ¼ cup unsweetened cocoa powder
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- chocolate sprinkles
- Preheat oven to 325 degrees F. Spray a doughnut pan with nonstick cooking spray and set aside.
- In a medium bowl, sift together flour, cocoa powder, baking powder, and salt. Set aside.
- In the bowl of your stand mixer cream together sugar, eggs, and oil. Add milk and vanilla extract. In a heatproof bowl, melt baking chocolate in 30 second increments in the microwave. Add to the egg mixture.
- Once wet ingredients are combined, slowly add dry ingredients and mix until fully incorporated.
- Spoon batter into a medium-sized Ziploc bag and seal. Cut off one corner of the bag and fill each donut cup ¾ full. Place into the preheated oven and bake for 12-14 minutes or until donuts are slightly golden. Remove from oven and let rest in the donut pan for 5 minutes or until slightly cooled. Invert donuts onto a wire rack and continue to cool.
- Meanwhile, prepare glaze. In a small saucepan over medium-low heat, whisk together confectioners' sugar, cocoa powder, milk, and vanilla. Glaze should be heated through, but doesn't need to come to a boil. Remove from heat. Dip as donuts in the glaze and return to the wire rack. Immediately add sprinkles.
- Doughnuts will be ready to eat as soon as glaze sets, about 3-5 minutes. Enjoy!
Hope you give these extreme melt-in-your-mouth chocolate donuts a go.
This recipe was created by contributor, Kathi, from Deliciously Yum
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