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These chocolate donuts are a decadent baked breakfast treat! Pair them with a glass of milk or cup of coffee for a chocolaty start to your morning.

Some weekends I wake up in a cleaning, baking, get everything done I can mood and other weekends I’m just a total blob who wants to be horizontal all day watching tv or movies or sports.  This weekend I woke up in the first mood.  Lucky for my family it means chocolate donuts.  Lucky for my house it means I can clean the science experiment out of the back of my fridge.

Admittedly, I’m usually kind of skeptical about baking with cocoa powder because it just always tastes chalky to me.  But these are perfectly chocolaty and moist and would be chocolate heaven if you topped them with a chocolate ganache or frosting instead.  I made minis because that’s the pan I own (aff) but you can definitely make regular sized (aff).  I don’t think that will make you want to eat fewer donuts, though 😉

I’m just going to sit here and enjoy one more donut before I tackle that science experiment and clip coupons and head to the grocery store.  It’s feeling like a Saturday where my gumption might run out long before my to do list is all crossed off but at least I have these pretty and delicious donuts to come home to.  Maybe I should hide a few in the veggie drawer like I had to do with my Oreo Truffles. 😉

 

 

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Chocolate Donuts

Yield: 2 dozen

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

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Ingredients

For the Donuts:

• 1 cup flour
• ¼ cup + 2 Tbs sugar
• ¼ cup unsweetened cocoa powder
• ½ tsp baking powder
• ½ tsp baking soda
• ⅛ tsp salt
• ½ cup milk
• 1 egg
• ½ tsp vanilla
• 1 Tbs butter, melted

For the Glaze:

• ½ cup powdered sugar
• 1 ½ Tbs coffee creamer, milk, or half and half

Instructions

1. Preheat the oven to 325 degrees F and spray a donut pan with cooking spray.
2. Whisk together the dry ingredients then add the wet ingredients and mix until smooth.
3. Fill each well about half full. I pour the batter into a zip top bag and pipe it into the well.
4. Bake for 10 minutes {or 12-14 if you're using regular sized donut pans} and allow them to cool in the pan for 5 minutes before turning them out. If they don't turn out on their own, gently twist them to free them from the pan. If they don't twist, loosen them slightly around the edges with a knife.
5. Whisk together powdered sugar and liquid of choice for your glaze and either dip or drizzle over cooled donuts.