Chocolate Doughnuts

Course Dessert

Cuisine American

Keyword baked-chocolate-doughnuts, chocolate-donuts, chocolate-doughnuts-recipe

Prep Time 15

Cook Time 15

Cooling time 1

Total Time 1 30

Servings servings

Calories 312kcal

Ingredients

3/4 cup all purpose flour
1/2 cup cocoa powder
1 tsp espresso powder
1/2 tsp salt
8 oz bittersweet chocolate, chopped OR 1 cup bittersweet chocolate chips
3/4 cup unsalted butter cubed
3/4 cup packed light brown sugar
1/2 cup granulated sugar
4 large eggs
1 tsp vegetable oil
1 tsp vanilla extract
1/2 cup semi sweet chocolate chips
Chocolate Glaze:
1 cup powdered sugar
6 Tbsp cocoa powder
6 Tbsp heavy cream or whole milk
1/4 tsp almond extract OR 1/2 tsp vanilla extract
sprinkles for decorating

Instructions

Preheat the oven to 350ºF. Put the doughnut moulds onto a baking sheet and spray them with baking spray. Set aside.
In a medium bowl use a whisk to sift together flour, cocoa powder, espresso powder and salt. Set aside.
Place chopped chocolate and butter into a saucepan set over a low heat. Heat until fully melted then set aside to cool slightly.
In a large mixing bowl add brown sugar, granulated sugar and eggs. Use an electric mixer to beat on medium speed for 1-2 minutes or just until the mixture looks thick and frothy and has increased in volume by about half.
Pour the melted chocolate mixture into the beaten egg mixture. Use a spatula or wooden spoon to fold the ingredients together until it’s a uniform color.
Add the vegetable oil and vanilla extract and briefly mix until combined.
Gradually add the sifted dry ingredients to the wet ingredients folding into the chocolate mixture by hand until fully combined and you can no longer see white streaks of flour. Mix in chocolate chips until evenly distributed.
Spoon doughnut batter into a piping bag or a large Ziploc bag with the corner snipped off.
Pipe the chocolate doughnut batter into the moulds until they are 3/4 full. Bake for 15 minutes or until a toothpick inserted into the thickest portion show moist crumbs.
Remove from the oven and cool in moulds to room temperature on a cooling rack. Once cool, pop the chocolate doughnuts out of the moulds.
To Make the Glaze: Place powdered sugar and cocoa powder into a medium mixing bowl. Whisk by hand to combine. Add 6 tablespoons of cream or milk and almond extract, mix thoroughly. Add additional milk one tablespoon at a time as needed to thin. It should look like the consistency of thick melted chocolate.
Dip cooled doughnuts into the glaze allowing excess to drip off. Top with sprinkles while wet. Return to cooling rack to allow the glaze to set.
Store in an airtight container at room temperature for up to 4 days. Don't stack.

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