Craving chocolate in the mornings? Never fear - bake these double chocolate donuts and top them with a smooth and velvety chocolate glaze. These super chocolate-y treats will satisfy any chocoholic. Don't forget the sprinkles!
Donuts are the latest fad in my city, and we seem to have a new donut shop popping up on a weekly basis (the cupcakeries have started to fade). We have found a few donut stores that we like, but we don't visit them too much. While I love a good loaded donut, I often find myself regretting them about 30 minutes after eating one.
That's where baked donuts come in. Granted, they're not quite the same as their fried counterpart, but they are still tasty nonetheless. I've made a few baked donuts here before, but none like these. I thought that these would be a great contribution to this month's What's Baking challenge (baked donuts), which is being hosted by my friend Kate at Kate's Recipe Box.
These double chocolate donuts do not skimp on the chocolate. With 3 ounces of chocolate in the batter, plus cocoa powder, they are loaded with chocolate flavor. Plus, there is cocoa powder in the glaze as well, so it's like a triple chocolate flavor punch to your tastebuds. They're light and fluffy in texture so they don't feel as heavy in your stomach after devouring one (or two or three...).
Bake these donuts for your Valentine this weekend - I'm sure that he or she will love you for these. And make sure to visit Kate at Kate's Recipe Box to see what other baked donuts my friends made.
Baked double chocolate donuts
- 3/4 cup plus 2 Tablespoons all-purpose flour
- 3 Tablespoons dark cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3 Tablespoons unsalted butter
- 3 ounces chocolate chips, chunks, or chopped chocolate
- 1/2 cup light brown sugar, packed
- 1 egg yolk
- 1/2 cup buttermilk, shaken
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 1/4 cup dark cocoa powder
- 2-3 Tablespoons milk of choice
- 1/2 teaspoon vanilla extract
- Sprinkles (totally not optional, unless you don't want to be friends)
Preheat your oven to 350 degrees F. Spray a donut pan with cooking spray and set aside.
In a medium sized bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.
In a small saucepan set over medium heat, melt the butter. Once the butter is melted, add the chocolate chips. Stir until the mixture is smooth. Turn the stove off and remove the pan from the heat. Stir in the brown sugar and egg yolk until well incorporated. Finally, whisk in the buttermilk and vanilla. Mixture should be smooth and uniform.
Evenly distribute the batter into the donut pan, filling each well at least 3/4 full. Bake in your preheated oven for 12-15 minutes or until the donuts are firm. Let the donuts cool in the pan for a few minutes before flipping them out onto a cooling rack to cool completely.
While the donuts are cooling, make the glaze. In a medium sized bowl, whisk the powdered sugar and cocoa powder. Slowly add the milk until you achieve a thick but pourable glaze. Add more powdered sugar if the glaze is too runny or more milk if it's too thick. Add the vanilla and mix well.
Once the donuts have completely cooled, dunk each one into the glaze and set back down on the cooling rack. Top each donut with plenty of sprinkles.
Donuts should be stored in an airtight container at room temperature and will keep for about 3 days.
Yield: The original recipe says it makes 6 donuts, but I got 10
Source: Barely adapted from A Cozy Kitchen