Chocolate Doughnuts

Chocolate Doughnuts

I guess this recipe is going out to all the chocolate lovers out there. Those of us who openly and freely admit that we love chocolate. I was having a real hankering the other day for something chocolatey, and so I took out the doughnut pans and decided, why not make these baked Chocolate Doughnuts with a Chocolate Glaze.

In retrospect, these may have even been a bit too chocolatey even for me. Next time I may douse them in a vanilla glaze, or simply just dust them with a sprinkling of powdered sugar. Nonetheless these were still delicious, and extremely easy to make. You will however need a standard sized doughnut pan to accomplish the task. I found mine at my local baking supply store, but you can also easily find them online was well. I won’t try to con you into thinking these are not highly caloric, but the upside is that these are baked and not fried, so that’s a good thing, right?

The secret ingredient here is the espresso powder, as it really enhances the chocolate flavor. But, if you don’t have access to it, don’t worry, they will still taste amazing. And then, bring out your array of sprinkles and jimmies because that’s the best part of this entire process. Really, who doesn’t like jimmies!

Chocolate Doughnuts

Chocolate Doughnuts

From King Arthur Flour

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46 thoughts on “Chocolate Doughnuts

  1. Sure glad I had eaten before I read this or I would have eaten my monitor. 😮 Looks fabulous and love the use of espresso in the batter. To me, espresso really brings out the chocolate flavor.

  2. These beauties make me swoon. Like you, I keep a little espresso powder in the cabinet―it’s my little chocolate magnifier. And in my book dialed up chocolate enhances life too. Once I got past the chocolate glaze in the photos, the perfectly distributed sprinkles and jimmies brought a smile for the next time I’m on for kids-n-me time in the kitchen, I think we’ll fix a batch of these!

  3. So gorgeous and utterly drool worthy. Got to add, these are the most amazing homemade doughnuts I ever saw, amazing!!! Hope it’s a fun filled and tasty year for you and your boys this 2013 x

  4. Coming from the land of Tim Horton’s I think these donuts would give them a run for their money. I have been wondering whether it is worth buying a pan just for donuts, but after seeing these photos, I think it is.

      1. I made them today (without the espresso powder or chocolate chips) and they were still great! I took out the espresso so that my children wouldn’t be up all night… but somehow forgot that the sugar would take care of that for me. Thanks for posting a great recipe!

  5. These look absolutely delish. I got a donut pan for Christmas and have been trying out a new recipe every couple of weeks. I will add this to my line up! And I love the tag-line of your blog!

  6. I was thinking of using this recipe in my cake-pop pan to make doughnut holes. Any suggestions on changing baking times and temperatures?

    1. Hi Amy, sorry to hear that. I have made these donuts many times and they’ve never been crumbly, they actually come out very cake-like. Could you have added too much flour? Baked them too long? I wish I could be more helpful.

    1. Hi Jen, since I’ve never used those ingredients to make the doughnuts I can’t say for sure what the end result will be. I find that different ingredients have different chemical reactions. But I certainly think it’s worth giving it a try. If you do try, let me know how it comes out.

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