Delicious, miniature Dark Chocolate Donuts are baked not fried and are a sweet way to start your day.
When I found out that my SRC website this month was Adventures In All Things Food I was excited to go check out the archives and select something to make. After a quick browse of the categories, of course I decided to choose something sweet and as luck would have it there was a recipe for baked donuts. Oddly enough I just so happened to have borrowed my mother in laws donut pans last week!
I think maybe it was fate, because in my donut recipe searching I hadn’t really come across on that interested me, but when I saw these baked chocolate doughnuts with peanut butter icing, I knew I had to make some. I couldn’t decide what kind of topping I wanted, so I tried several. I melted a little chocolate with some milk and dipped some and sprinkled on a few sprinkles, others I sprinkled with shredded coconut. I even coated some in powdered sugar and I hope you’ll enjoy them as much as we did, happy baking!
Dark Chocolate Donuts
Yield 2 -2 1/2 dozen mini donuts
- 3/4 c cake flour
- 1/3 c super fine sugar
- 1/4 c Dark Dutch processed cocoa
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 c milk
- 2 Tbsp coconut oil
- 1 egg, large
- 1/2 tsp vanilla extract
- Preheat your oven to 325º and prepare your donut pans with cooking spray, set aside.
- In a mixing bowl whisk together the flour, sugar, cocoa, baking powder and cinnamon.
- In a small mixing bowl combine the milk, coconut oil, egg and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until combined.
- Place the batter in a zip top bag and snip off one end, pipe the batter into the pan and bake for 10-12 minutes, until a tester comes out clean.
- Cool in the pan 5-10 minutes, coat with melted chocolate, sprinkles, powdered sugar or other desired toppings.
Recipe adapted from Chocolate Peanut Butter Donuts by Adventures In All Things Food
Courses breakfast, dessert
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