baked dark chocolate donuts

I thought today was the last day of the world….

I was nine days early.

Anyway, if it were, I’d want to go out with donuts.

A couple of friends and myself had a bit of a donut decorating gathering. The rules were: You have to decorate a donut before you eat it, and if you decorate a donut it must be photographed. What a party.

I hope you enjoy the fruits of their labor.

These donuts are deliciously chocolate and the not-too-sweet cream cheese glaze is the perfect addition to cut the rich chocolate. These are my favorite donut-pan donuts so far; And what a festive Christmas morning breakfast they’d be!

Dark Chocolate Donuts

Adapted from Shutterbean

• 1 c all-purpose flour
• 1/4 c unsweetened dark cocoa powder
• 1/2 tsp baking soda
• 1/2 c buttermilk (made from buttermilk powder + water)
• 1/4 c white sugar
• 1/4 c brown sugar, packed
• 1 egg
• 3 Tbs salted butter, melted and cooled
• 2 tsp vanilla extract

Heat own to 325. Coat donut pan with nonstick spray. Whisk together flour, cocoa powder, buttermilk powder, and baking soda. In a separate bowl, use a hand mixer to combine butter, sugar, vanilla, egg, and water. Add the dry ingredients to the wet ingredients in three increments, mixing after each one. Transfer batter into a large resealable bag and cut the corner. Pipe the donut pan until each one is about 2/3 full. You can make mini muffins or cupcakes with any leftover batter!

Bake for 10-15 minutes, until the donuts spring back to the touch. Cool in pan for 3 minutes, remove donuts, and cool for five to ten minutes before glazing.

Cream Cheese Glaze

• 8 oz cream cheese, softened at room temperature
• 1/2 c powdered sugar
• 2 tsp vanilla
• 2-5 T milk

Combine cream cheese, sugar, and vanilla using a hand mixer. Add milk until desired consistency is achieved. Dip tops of donuts into glaze and twist to coat. Top with sprinkles!

^ That’s my favorite photo.

Donuts are just the best.

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