Baked Chocolate Doughnuts for your Sweetheart

Give me any excuse to celebrate and I will take it.  Valentine's Day is always fun. I think it has something to do with the pink. And hearts.  Yes, I am a girl.  I had high hopes for this year and Valentine's Day treats.  Storm Nemo put me out of commission though.  In all the hustle and bustle of storm preparations I forgot to get pink sprinkles. 

I am not too upset.  These doughnut ended up being fantastic and were completely gone in less than 24 hours. I blame the snow shoveling.  Mr. J had 3 in one day.  Ops!

These are not the healthiest of breakfast treats but they aren't so bad either. Baked not fried.  They have plain yogurt. You can be happy to serve these to your sweetheart for Valentine's Day.

Baked Chocolate Doughnuts with Chocolate Coconut Glaze

by Emily Morris, Adapted from Shutterbean

Prep Time: 10 minutes

Cook Time: 15 minutes

Keywords: bake breakfast chocolate

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Ingredients (serves 6)

For the Doughnut

• 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 plain yogurt
• 1/2 cup packed dark brown sugar
• 1 egg
• 3 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract

For the glaze

• 1/4 cup chopped dark chocolate (62% or higher)
• 1 cup powdered sugar
• 1 Tbsp coconut milk (may need a bit more)

Instructions

For the Doughnut

Heat oven to 325 F.

Coat doughnut pan with non-stick cooking spray. In a large bowl, whisk flour, cocoa, baking soda, and salt.

In a small bowl, whisk yogurt, sugar, egg, butter and vanilla until smooth. Add milk mixture to flour mixture; whisk until blended and bumps are worked out.

Spoon batter into a doughnut pan about 2/3 full. Bake for 13 minutes, until doughnuts spring back when lightly pressed. Cool in pan on rack for a few minutes, then carefully remove onto rack to cool.

For the Glaze

In a small bowl, melt chocolate in double boiler or microwave stirring frequently. When almost smooth, combine confectioners’ sugar and coconut milk and stir until consistency is thick.

If the consistency is too thin, add more sugar. If too thick add a bit more milk.

Leaving doughnuts on rack, top cooled doughnuts with glaze and allow excess frosting to drip off. Top with sprinkles immediately and serve.

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