Maybe you're cutting back on fried goods this year or maybe you're not, but either way add these to your breakfast to-make list....even if you have to borrow a pan or two. :)
Fudgy Baked Doughnuts
2/3 c cocoa
1 3/4 c all purpose flour
1 1/4 c brown sugar*
1 t baking powder
3/4 t espresso powder (optional, I didn't use this, but only because I didn't have any)
1 t baking soda
3/4 t salt
1 c chocolate chips*
2 lrg eggs
3/4 c milk
2 t vanilla
2 t vinegar, white or cider
1 c melted butter or 1/3 c veg oil (I used butter)
1 c chocolate chips
3 T Half & Half or Cream (I used cream)
2 T sugar
1 t cocoa
2 T sugar
1 t cocoa
What To Do With It:
Preheat oven to 350 degress F. Lightly grease 2 standard doughnut pans.
Whisk together cocoa, flour, sugar, baking powder, espresso (if using), baking soda, salt, and chocolate chips.
In a bowl or in a 2 c measuring cup, whisk together the eggs, milk, vanilla, and vinegar.
Add wet ingredients and butter, to the dry ingredients. Stirring to blend. No need to beat the batter, but mix to combine.
Spoon batter into pans, filling 3/4 full.
Bake for 15 minutes or until a toothpick comes out clean.
Allow to cool in the pan for a minute or so, then loosen edges and turn out onto a wire rack.
If using a sugar coating, shake doughnuts in sugar mixture immediately - I would use a plastic container and gently "shake".
If using icing, allow to cool completely - or about 50% of the way, like we did.
To ice the doughnuts, you can use a knife or I just dunked the top half of the doughnut upside down into the icing.
I was thinking these would be divine with some crushed peanuts on top! YUM!
*Super Dad is a diabetic, so I used a sugar substitute and sugar free chocolate chips. I think the only issue this caused was that the doughnuts needed to be eaten the day they were baked, the next day they were a little dry. Oh what a problem....I have to eat them right away....like I needed an excuse! :)