I thought today was the last day of the world….
I was nine days early.
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!
Donuts are just the best.