Double Fudge Donuts

Doublen Fudge Donuts
I’ve never considered myself a donut person. Maybe it’s because the sweetest my breakfast cravings go are waffles or pancakes and not full-on dessert for breakfast. Donuts are attempting to dethrone cupcakes, and now they’ve finally caught my attention. I even bought a donut pan, so I could bake treats like these double fudge donuts in the comfort of my own kitchen.

If you’re expecting baked donuts to taste like the fried ones you buy at a donut shop, you will be disappointed. They are more like cake in a ring shape, which was a fun departure from a standard slice. I was fine with that because I love any excuse to dip something into chocolate and top it with sprinkles. The donuts were rich, chocolaty and destined for dessert instead of brunch.

Double Fudge Donuts
Adapted from King Arthur Flour

Makes 12 donuts

For donuts
Non-stick cooking spray
2/3 cup Dutch-process cocoa powder
1-3/4 cups all-purpose flour
1-1/4 cups light brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon kosher salt
2 large eggs
3/4 cup milk
2 teaspoons vanilla extract
2 teaspoons cider vinegar
1/2 cup (1 stick) melted butter

For icing
1 cup semi sweet chocolate chips
4 tablespoons milk
1/2 – 3/4 cup sprinkles

Preheat the oven to 350 degrees F. Grease a 6-cup donut pan with non-stick cooking spray. In a large bowl, combine the cocoa powder, flour, brown sugar, baking powder, baking soda and salt. In a medium bowl, whisk together the eggs, milk, vanilla extract and vinegar.

Fold the wet ingredients into the dry ingredients, along with the melted butter, until just combined. Transfer the batter to a piping bag or a Ziploc bag with a corner cut off, and pipe the batter into the pan. Bake for 12-15 minutes until a toothpick inserted into a donut comes out clean. Wait 1 minute before carefully removing the donuts from the pan and letting them cool on a wire rack. Bake the remaining batter in the donut pan.

Once the donuts have cooled completely, make the icing. Combine the chocolate chips and milk in a microwave-safe small bowl, and melt the mixture in 30-second blasts in the microwave, slowly stirring until smooth. Dip the tops of the donuts into the chocolate icing letting the excess drip back into the bowl. Decorate with sprinkles. Let the icing set for 1 hour before serving.

SaveSave

0 Shares

Comments are closed.