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Double Chocolate Donuts | Can't Stay Out of the Kitchen | these #chocolate #donuts are irresistible & perfect for a #holiday #breakfast like #Thanksgiving, #Christmas or #NewYearsDay. The chocolate icing & #sprinkles make them heavenly. #chocolatedonuts #holidaybreakfast #ChristmasBreakfast #ThanksgivingBreakfast

Double Chocolate Donuts

Teresa Ambra
Double Chocolate Donuts are absolutely mouthwatering. These spectacular donuts are terrific for holiday breakfasts like Thanksgiving, Christmas or New Year's Day. If you enjoy homemade donuts, these chocolate donuts with chocolate icing and sprinkles are heavenly.
4.50 from 2 votes
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 5
Calories 410 kcal

Equipment

  • 1 six-tin donut pan
  • 2 medium mixing bowls
  • 1 whisk
  • 1 wooden spoon
  • measuring cups
  • measuring spoons
  • 1 zip lock bag without the "stand and fill" bottom
  • 1 wire cooling rack

Ingredients
  

DONUTS:

  • 3/4 cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
  • 1/3 cup cocoa
  • 1/2 tsp. baking soda
  • 1/4 tsp. sea salt or to taste
  • 2 1/2 tbsp. butter melted, cooled to room temperature
  • 1 large egg
  • 1/4 cup brown sugar packed
  • 3 tbsp. granulated sugar
  • 1 1/2 tsp. vanilla extract
  • 1/3 cup buttermilk or 1 teaspoon vinegar mixed with 1/3 cup milk

CHOCOLATE ICING:

  • 3/4 cup powdered sugar
  • 3 tbsp. cocoa
  • 3 to 4 tbsp. heavy whipping cream or about 2 tbsp. half-and-half
  • 2 tsp. corn syrup light or dark
  • 1/3 cup rainbow sprinkles optional

Instructions
 

DONUTS:

  • Preheat the oven to 350.
  • Spray a 6-cavity doughnut pan with cooking spray.
  • In a medium mixing bowl whisk flour, cocoa, baking soda and salt.
  • In a separate medium-sized bowl, whisk the melted and cooled butter, egg, sugars, vanilla and buttermilk until thoroughly combined.
  • Add the dry ingredients to the butter mixture.
  • Whisk ingredients until combined, but DO NOT OVERBEAT.
  • The batter will be thick.
  • Spoon the batter into a ziplock bag.
  • Cut off the bottom corner, then pipe the batter into the greased doughnut tin.
  • Bake for 8-10 minutes at 350 degrees, until donut is set or a toothpick inserted in center comes out clean.
  • If you lightly touch the doughnut, it should spring back.
  • Allow doughnuts to cool in the pan for 5-10 minutes.
  • Remove from the donut pan and continue cooling donuts on a wire rack.
  • While the doughnuts are cooling, make the glaze.
  • Dip donuts into glaze and immediately sprinkle with sprinkles so they adhere.

CHOCOLATE ICING:

  • Whisk together powdered sugar, cocoa and about 2 tablespoons cream or one tablespoon half-and-half.
  • Add corn syrup and stir.
  • Slowly add the remaining cream or half-and-half until glaze is smooth.
  • Once the doughnuts are cooled, dip the top of the donut in the chocolate glaze.
  • Set on cooling rack and sprinkle immediately with sprinkles.

Notes

NOTE: A double batch makes about 9 donuts.
 
NOTE: I tried this recipe using the original 2/3 cup buttermilk and then again using 1/3 cup buttermilk. I preferred using less buttermilk. The recipe was a lot thicker and puffed up better in the oven than using more buttermilk.
 
NOTE: I found my donuts took about 13 minutes at 350°.
 
Recipe adapted from Just So Tasty.
 
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 410kcalCarbohydrates: 73gProtein: 7gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 65mgSodium: 320mgPotassium: 305mgFiber: 6gSugar: 50gVitamin A: 396IUVitamin C: 0.1mgCalcium: 63mgIron: 3mg
Keyword breakfast, brunch, chocolate, donuts
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