These baked chocolate donuts are easy to make and so delicious. Dotted with little bites of melty chocolate inside and full of rich chocolate flavor, you won’t miss the deep fryer for these!
Preparation:
To cook:
Level: Easy
Serves: 14
Ingredients
- FOR THE DONUTS:
- 2-½ cups All purpose flour
- 1 cup Packaged brown sugar
- ½ cups Granulated sugar
- ⅔ cups Cocoa powder without sugar
- 2 tablespoons Espresso powder or instant coffee granules
- 1 teaspoon Baking soda
- 1 teaspoon baking powder
- ½ teaspoon Salt
- 2 Lightly beaten eggs
- 1 cup Buttermilk (or regular whole milk)
- 1 cup Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 1 bag (12 oz size) Mini semi-sweet chocolate chips
- FOR THE GLAZE:
- 4 cups Granulated sugar
- 2 tablespoons Light corn syrup
- 1 teaspoon Vanilla extract
- ¼ cups Milk
Preparation
Preheat the oven to 375°F.
Spray donut pan generously with cooking spray, set aside.
In a large bowl, whisk together flour, brown sugar, cocoa powder, sugar, espresso powder, baking soda, baking powder and salt. Make a well in the center of the flour mixture, set aside.
In a medium bowl, combine the egg, milk, melted butter and vanilla.
Add wet ingredients to flour mixture, stirring until smooth. (Some folding may be necessary to incorporate all of the flour mixture.) Stir in the chocolate chips.
Pour the batter into the moulds, filling the cavities about ¾ full (please see note below if you haven’t already!).
Bake for 8 to 15 minutes (cooking times vary by type of pan), until top springs back when lightly touched or toothpick comes out with moist crumbs attached when touched. it is inserted.
Remove from oven and let cool in pan for 5 minutes.
Invert the donuts onto a cooling rack and let cool almost completely before frosting. Meanwhile, you can go ahead and spray the pan again and bake more donuts.
For the icing:
In a medium bowl, combine the powdered sugar, corn syrup and vanilla. Whisk in milk to combine (start with ¼ cup and add a little more if frosting is too thick).
Place wax paper or parchment under racks with donuts. Generously spread frosting on top of donuts or dip if making mini donuts (if desired, top with sprinkles). Let stand a few minutes to allow the glaze to set before serving.
Remarks:
• I have noticed that different types of pans make a big difference in cooking times. Donuts baked in my nonstick pans tend to bake in about 8-10 minutes, while silicone takes a little longer, about 15 minutes or so.
• If you’re using a silicone donut mold, I find it best to let the donuts cool completely before trying to remove them, otherwise they tend to break easily.
• For the mini donuts, I would recommend halving the recipe, unless you need more than 36 donuts (the recipe as is would make about 70+). For a mini donut pan, fill the cavities ½ instead of ¾. Bake for 6 to 8 minutes.
