Donuts are probably in my top 5 favorite desserts, along with ice cream, crisps, and cupcakes. But they have to be really good donuts.
My local donut shop has a cherry glazzed cinnamon roll-like donut called a Rosetta that is to die for. I’m in love with it and I’m trying to recreate it, but in the meantime I’m busy making baked chocolate donuts that are also delicious.
These are so dense and fudgy, kind of like brownies, but still a bit cake-like, like donuts. I suggest you not glaze them while they’re still hot like I did. Trust me, they still got eaten in a day, but they soaked into the donuts. If you wait until they’re cooled, you’ll get a nice, crusty glaze on top.
These really are fantastic for a baked donut. Plus, baked donuts are so much better for you than fried donuts. You won’t be disappointed.
- ⅔ cup Dutch-process cocoa
- 1¾ cups King Arthur Unbleached All-Purpose Flour
- 1¼ cups light brown sugar
- 1 teaspoon baking powder
- ¾ teaspoon espresso powder, optional
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 cup chocolate chips
- 2 large eggs
- ¾ cup milk
- 2 teaspoons vanilla extract
- 2 teaspoons vinegar, white or cider
- ½ cup (8 tablespoons) melted butter or ⅓ cup vegetable oil
- chocolate icing, optional
- 1½ cups powdered sugar
- 6 tablespoons whole milk
- 1 teaspoon vanilla
- ¼ tsp espresso powder
- 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 ¾ and full.
- Bake the doughnuts for 12 to 15 minutes, or until a toothpick inserted into the center of one comes out clean.
- Remove the doughnuts from 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.
- In a small saucepan over low heat, combine the sugar, milk, espresso powder, and vanilla until well combined. Remove from the heat.
- Dunk the donuts in the glaze to fully coat and place on a wire rack to set.