Hoping your day is filled with sweetness and love all day long, the good gooey kind of love the makes you swoon. This recipe for baked chocolate doughnuts with sprinkles is what I am baking for my sweetheart, Lenny, and let me say this recipe is the BOMB!
Our sweet friend Tracy inspired me to make this recipe. I tried her baked espresso doughnut recipe and am hooked. So good! She definitely inspired me to get into the kitchen and start baking. I love this recipe and am completely, utterly, heart fluttering hooked! Sprinkles are optional but who doesn’t love sprinkles!
Happy Valentine’s Day!
A whole lot of chocolate love coming your way …..
Recipe: Baked Chocolate Doughnuts with Sprinkles
**inspired and adapted from Tracy at Shutterbean
1 cup all-purpose flour
1/4 cup unsweetened dark cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup low-fat buttermilk
1/2 cup packed dark brown sugar
3 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
4 ounces dark chocolate
1 tablespoon coconut oil
1/2 teaspoon vanilla extract
Heat oven to 325 F.
Coat doughnut pan with non-stick cooking spray.
In a large bowl, sift together the flour, cocoa, baking soda, and salt.
In a small bowl, whisk buttermilk, sugar, egg, butter and vanilla extract.
Add the milk mixture to flour mixture; whisk until blended & smooth.
Spoon batter into a large resealable plastic bag. Cut off the corner and squeeze batter into prepared doughnut pan about 2/3 full.
Bake for 12 – 14 minutes, until doughnuts spring back when lightly pressed.
Cool in pan on a rack for 3 minutes, then carefully turn out directly onto rack to cool.
Dip cooled doughnuts into the bowl of chocolate glaze and allow excess to drip back into the bowl.
Transfer to rack.
Top with sprinkles.
Combine the chocolate and coconut oil in a small saucepan and melt over very low heat. Remove from the heat and pour into a bowl that is shallow enough to dip the doughnuts in.
Stir in the vanilla.
Let sit for 5 minutes before glazing the doughnuts.
More Doughnut Love