Sometimes, you just really need to eat a donut.
Or, if you’re like me, you just really need to eat/bake/smell/admire/take pictures of/blog about/profess love for donuts.
Do you remember a few months ago when I made those baked lemon donuts, and announced my unconditional love for my brand new donut pan?
You might also remember that I made chocolate donuts in addition to the lemon variety, because my gluttonous self just couldn’t decide which recipe to make first (typical).
I’d been saving that chocolate recipe for a rainy day, but then I just sort of…forgot. (I know, I know – how could I forget about donuts?! Shame on me).
Then, a few weeks ago, my girlfriend bought me the cutest and most delicious donuts I’d ever had from a donut shop on the east side called Peace, Love, and Little Donuts. And yes, they were mini donuts. Which not only amps up the adorable factor tenfold, but you can eat more! And I’m not ashamed to say I devoured the entire box within 15 minutes.
Anyhoo, my afternoon affair with the mini donuts reminded me that I still had the chocolate donut recipe to share with you, and since today seems like a donut-eating kind of day, I figured, go for it. (Although, in reality – every day is a good day for eating donuts, don’t you think?).
I don’t really have anything else to say on the matter, so I’m just going to let the donuts take it from here.
These donuts are amazing. Soft and moist, but not overly so – they still recall the dense texture of traditional fried donuts, but without the mess. If you haven’t gotten a donut pan yet, what are you waiting for?!
I hope you enjoy these delicious donuts, today, tomorrow, and every day in between (if they last that long).
Happy scooping! (and donut-ing🙂 )
Triple Chocolate Donuts
Adapted from King Arthur Flour
Yield: 18 Donuts
For the donuts:
2/3 cup 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 (you can leave this out if you don’t have it)
1 teaspoon baking soda
3/4 teaspoon salt
1 cup chocolate chips (semisweet or bittersweet)
2 large eggs
3/4 cup milk
2 teaspoons vanilla extract
2 teaspoons white vinegar
1/2 cup (8 tablespoons) melted butter or 1/3 cup vegetable oil
For the glaze:
1 cup chocolate chips
¼ cup coconut oil
- Preheat the oven to 350°F. Lightly grease two donut pans with cooking spray.
- 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. You don’t need to use a mixer here; just stir gently until combined. The batter will be thick.
- Place the batter into a pastry bag or a plastic storage bag with the tip cut off. Pipe the batter into the prepared pan(s), filling them between 1/2 to 3/4 full (it’s like a cupcake – be careful not to overfill because the donuts will rise quite a bit while baking).
- Bake the donuts for 13-15 minutes, or until a toothpick inserted to the center comes out clean.
- Remove the donuts from the oven and allow them to cool for a few minutes. Then, turn pan upside down or gently lift donuts from the pan and place onto a cooling rack.
- For the icing: combine the chocolate chips and coconut in a microwave-safe bowl. 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. Dip the tops of donuts into the glaze, and immediately add sprinkles, if desired.