Chocolate DoughnutsPosted: 12/03/2012
I guess this recipe is going out to all the chocolate lovers out there. Those of us who openly and freely admit that we love chocolate. I was having a real hankering the other day for something chocolatey, and so I took out the doughnut pans and decided, why not make these baked Chocolate Doughnuts with a Chocolate Glaze.
In retrospect, these may have even been a bit too chocolatey even for me. Next time I may douse them in a vanilla glaze, or simply just dust them with a sprinkling of powdered sugar. Nonetheless these were still delicious, and extremely easy to make. You will however need a standard sized doughnut pan to accomplish the task. I found mine at my local baking supply store, but you can also easily find them online was well. I won’t try to con you into thinking these are not highly caloric, but the upside is that these are baked and not fried, so that’s a good thing, right?
The secret ingredient here is the espresso powder, as it really enhances the chocolate flavor. But, if you don’t have access to it, don’t worry, they will still taste amazing. And then, bring out your array of sprinkles and jimmies because that’s the best part of this entire process. Really, who doesn’t like jimmies!
From King Arthur Flour
- 2/3 cup good quality cocoa powder
- 1 3/4 cups all-purpose flour
- 1 1/4 cups light brown sugar
- 1 teaspoon baking powder
- 3/4 teaspoon espresso powder, optional
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup chocolate chips
- 2 large eggs
- 3/4 cup milk
- 2 teaspoons vanilla extract
- 2 teaspoons vinegar, white or cider
- 1/2 cup (8 tablespoons) melted butter or 1/3 cup vegetable oil
- 1 cup chocolate chips
- 6 tablespoons half & half or cream (light or heavy)
- Preheat the oven to 350°F. Lightly grease the wells of two standard doughnut pans. If you don’t have two pans, simply bake the batter in two batches.
- In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, espresso powder, baking soda, salt, and chocolate chips. Set aside.
- In a large measuring cup or medium-sized mixing bowl, whisk together the eggs, milk, vanilla and vinegar.
- Add the wet ingredients, along with the melted butter or vegetable oil, to the dry ingredients, stirring to blend; there’s no need to beat the batter, just make sure everything is well-combined.
- Spoon the batter into the prepared pan(s), filling them between 3/4 and full.
- Bake the doughnuts for 13-15 minutes, or until a toothpick inserted into the center of one comes out clean.
- Remove the doughnuts form the oven, and after 30 seconds or so, loosen their edges, turn the pan upside down over a rack, and gently let the doughnuts fall onto the rack.
- For sugar-coated doughnuts, immediately shake the doughnuts in 1 tablespoon granulated sugar; add 1/2 teaspoon cocoa powder to the sugar for an additional touch of chocolate.
- If you want to ice the doughnuts rather than shake them in sugar, allow them to cool completely before icing.
- To make the glaze: Combine the chocolate chips and half & half or cream in a microwave-safe bowl or measuring cup. Heat in 20 second increments, stirring the mixture in between until you get a smooth consistency.
- Remove from the microwave, and stir until the chips have melted and the glaze is smooth.
- Spread glaze on the doughnuts.
Makes 18 doughnuts
Let your doughnuts cool completely before you cover them in the glaze.
Store doughnuts in an airtight container, and they should last for three days…if you don’t finish them first.