Baked Chocolate Sprinkle Donuts
Serves: 6
  • ¾ cup all-purpose flour
  • ⅓ cup unsweetened cocoa powder (I used this one from Ghirardelli)
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 2½ tablespoons melted unsalted butter, cooled to room temperature
  • 1 large egg
  • ¼ cup packed dark brown sugar
  • 3 tablespoons granulated white sugar
  • 1½ teaspoons real vanilla extract
  • ⅔ cup buttermilk (if you don't have buttermilk, you can make your own by combining 1 teaspoon vinegar mixed with ⅔ cup of any type of milk - I used almond
  • Glaze
  • ¾ cup confectioner's sugar
  • 3 tablespoons unsweetened cocoa
  • 2 - 3 tablespoons 18% cream
  • 1 tablespoon liquid strong coffee
  • 2 teaspoons corn syrup
  • Assorted sprinkles
  1. Preheat the oven to 350F degrees and spray your donut pan with non-stick cooking spray.
  2. In a medium bowl whisk together the flour, cocoa, baking soda and salt.
  3. In a separate medium bowl whisk together the melted butter, egg, sugars, vanilla & buttermilk.
  4. Add the dry ingredients into the wet & whisk until combined. Do not over mix or you will end up with rubber donuts.
  5. Spoon the batter into the prepared pan. Or pour the batter into a zipper bag, cut off the bottom corner, and pipe the batter into the prepared tin.
  6. Bake for 8-10 minutes. Test the donut with your finger. It should spring back when baked or insert a toothpick which should come out clean.
  7. Allow donuts to cool in the pan for 10 minutes, then remove from the pan and continue cooling on a wire rack.
  8. Meanwhile, make the glaze. Whisk together the confectioner's sugar, cocoa, 2 tablespoons cream and the coffee. Add the corn syrup and slowly add the remaining cream until the glaze is smooth. If the glaze is too thick, add more cream.
  9. Once the donuts are completely cooled, dip the top in the glaze and top with sprinkles.