There’s this guy. I have a bit of a crush on him. Sometimes I follow him around or try to hold his hand or pass him notes asking him if he loves me. He’s just so super cute and nice and funny and stuff. He has a nice smile and very pretty blue eyes that remind me of the color of a swimming pool on a cloudy day.
One time we went on this walk, just the two of us, and he gave me this ring. I melted into a puddle on the sidewalk. Then I married him.
Yes. I have a serious crush on my husband. And when he wakes up on a lazy Sunday morning, blinks at me with those pools of blue underneath the kind of long, thick eyelashes any girl would kill for, and asks “Can you make the little chocolate donuts for breakfast today? They taste good and have the sugar I need to get me going in the morning.“* I can’t say no. I can’t say to no to that! What am I made of stone or something?
*And if you get that joke, I think I love you. Come over. We can down a lot of donuts together.
These little chocolate donuts are a relatively new phenomenon at our house but they have already reached superstar status in the heart and mouth of my favorite food critic – my husband Eric. They certainly do get him going in the morning. Once he’s had a couple of these he’s ready to tackle all sorts of important things – like watching SportsCenter, pacing aimlessly from the front of the house to back, and sitting in a chair and staring into space. Eventually the sugar coma wears off and he can get back to doing something productive.
I procured a donut pan earlier this summer (because I just couldn’t resist) and I’ve already surprised myself with number of times I’ve used it. It just makes having donuts at home so easy.
Or should I say…too easy! Let’s not fool ourselves and claim we’re enjoying a healthy breakfast here just because our little chocolate donuts are baked and not fried. They’re a cupcake with a hole in the middle. That doesn’t mean they’re not worth the splurge every once in a while, they totally are, but just accept the fact that you’re eating dessert for breakfast. It’s okay. It’s less shameful than standing over the sink in your bathrobe and polishing off half a leftover pumpkin pie straight from the dish. So…there’s that.
I’ve tried a couple varieties of baked donuts but this recipe for a chocolate on chocolate explosion of deliciousness is the runaway favorite by far. There is something so satisfying about the soft, deep, dark chocolate base and creamy chocolate glaze. And the sprinkles? Please, that’s just a happy face on plate.
So easy. Seriously. You want donuts but only have an hour? No problem. You got it, man. One bowl, a whisk and a few pantry staples is all it takes. You’ll be in Tasty Town before you can say “Time to Make the Donuts.”
I used a basic baked donut recipe I spotted over at Stephanie Cooks and just adapted it by swapping a quarter cup of the flour for cocoa powder to make a chocolate base. The secret here, I think, is dutch-process cocoa. You will not find a more chocolatey cocoa powder than the dutch-process. It looks different. It smells different. It makes the cake donut base so sinful, you’ll feel the need to confess after eating one. I’m relatively new to using it myself and it has won me over hook, line and sinker. I am now obsessed. It does wonders for the flavor here.
Now, texture-wise, you’re not going to bite into a baked donut and completely forget it’s not fried. That golden, crunchy exterior – it’s just not there. However! All donut properties are not lost here. These are baked in a screaming hot oven (450 degrees) so they are done in just a few minutes and the outside gets the fainest bit of crunch while the inside stays soft. And the glaze. Whoa Nelly! I love it. I used the same glaze I used on the donut muffins I made last year and it is just perfect. Not too thick, not too runny, it grabs those sprinkles and won’t let go but yet dries to a nice bake shop consistency too.
I will say these are best eaten the day they’re made – they tend to get a bit soggy after 24 hours or so – no less tasty, of course, but I wouldn’t make them ahead if serving to guests. But since they seriously take no time at all, you really don’t have to. These are finger licking, chocolate ring around your lips, glass of milk swigging, Sunday morning perfection. Enjoy every last bite.
- 3/4 cup flour
- 1/4 cup dutch-process cocoa
- 1/2 cup sugar
- 1 tablespoon baking powder
(now that I’m writing this, I’m pretty sure I’ve been using only 1 teaspoon. Oopsies. I’ve been happy with my results but I’m going to use a tablespoon next time to fluff-ify my donuts further!)
- 1/4 teaspoon salt
- 1 egg
- 1/2 cup milk
- 1 teaspoon vanilla
- 4 tablespoons canola oil
- Chocolate glaze (recipe follows)
- Colored or chocolate sprinkles (optional)
- Preheat the oven to 450 degrees and coat a donut pan liberally with cooking spray.
- Stir together flour, cocoa powder, sugar, baking powder and salt in a large bowl. Add the egg, vanilla, and milk and stir together for 1 minute. Add the oil and continue to whisk until just combined. Transfer the batter to a large measuring cup (or a bowl with a spout) for easy pouring.
- Fill each cavity in the pan 2/3 of the way full with batter. Bake for 7 to 9 minutes or until the donuts spring back when lightly touched. Cool completely before icing. Yields 10 to 12 donuts.
- 1/2 cup semisweet chocolate chips
- 2 tablespoons butter
- 1 tablespoon corn syrup
- 1/4 teaspoon vanilla extract
To make the glaze: combine the chocolate chips, butter, corn syrup and vanilla extract in a double boiler (or in a stainless steel or glass bowl over some simmering water). Stir until the chocolate is melted and everything is incorporated. Use immediately.