I don’t know about you, but I’m kind of in denial that it is already September. Maybe it’s the fact that the city has been so hot recently that it just doesn’t feel like fall yet. I can’t wait until the weather actually catches up with the calendar and I can pull out all of my comfy sweaters and munch on an excessive amount of pumpkin bread. In the meantime, these chocolate donuts are making me pretty happy. I feel like the rainbow confetti sprinkles automatically scream breakfast party. There’s nothing like a chocolate donut covered in sprinkles to make your kids a little more excited to wake up for school this fall.
Since I bought the donut pan that I “had to have,” I think I have only made donuts twice. I was starting to feel guilty and decided I needed to put it to good use. Frying donuts at home makes such a mess and makes your house smell like a fry factory for weeks. I love how easy it is to make the baked variety and with the combination of moist chocolate cake and rich chocolate glaze you won’t even notice that this is a slightly healthier version of your favorite coffee shop treats.
- 2/3 cup dutch-process cocoa powder
- 1 3/4 cup all-purpose flour
- 1 1/4 cup light brown sugar
- 1 tsp. baking powder
- 1 tsp. baking soda
- 3/4 tsp. salt
- 1 cup semisweet chocolate chips
- 2 large eggs
- 3/4 cup milk (any kind)
- 2 tsp. vanilla extract
- 2 tsp. cider vinegar
- 1/3 cup canola oil, or coconut oil, melted
- 8 oz. semisweet chocolate, chopped
- 4 Tbsp. heavy cream
- Preheat oven to 350 degrees F and grease two donut pans.
- In a large bowl, whisk together cocoa, flour, sugar, baking powder, baking soda, salt, and chocolate chips. In a medium bowl, whisk together eggs, milk, vanilla, and vinegar. Add the wet ingredients, along with the canola oil, to the dry ingredients. Stir just until combined. Spoon batter into prepared pans, filling wells until a bit more than 3/4 full. Bake for 12-15 minutes, or until a toothpick comes out clean.
- After about 1 minute of cooling, invert the pans and tap them until each donut releases onto the counter. Allow donuts to cool completely.
- Meanwhile, make the icing. Heat the heavy cream in a saucepan on the stove until it comes to a simmer. Add the chopped chocolate to a small heat proof bowl and pour the hot cream over it. Stir gently with a spoon until the chocolate is totally melted and combined with the cream. Dip the top of each donut in the icing and add sprinkles! These are best enjoyed within a couple of hours, but can be stored in an airtight container for a day or two.