Baked Double Chocolate Doughnuts with Coffee Glaze #Choctoberfest

Thank you to Caveman Coffee for sponsoring this post. 

It's Friday and this has been a long week.  As a treat for myself and a treat for you I made doughnuts.  These aren't just any doughnuts.  These are double chocolate with a smooth coffee glaze.

I spent much of the week in Ohio and when I got home had a backlog of work to get through.  The double dose of chocolate and a strong cup of coffee was just what I needed to power through one more day till the weekend.  

Caveman Coffee graciously sent me a bag of their Blacklist coffee.  This dark roast is a signature, post-roast blend of Single Origin beans. It's bold with a full body and low acidity. I brewed a strong pot.  I had a nice big mug full and used a bit of the extra to enhance these donuts with a coffee glaze. 

I cannot wait to try their cold brew variety. 

If you need an extra boost of energy or really just want some chocolate doughnuts whip up a batch of these baked double chocolate ones.  You won't regret it. 

Baked Double Chocolate Doughnuts with Coffee Glaze

by Emily Morris

Prep Time: 15 minutes

Cook Time: 10 minutes

Keywords: bake breakfast dessert chocolate coffee

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Ingredients (6 doughnuts)

For the Chocolate Cake Doughnuts:

• Cooking spray, for doughnut pan
• 3/4 cup plus 2 tablespoons all-purpose flour
• 3 tablespoons cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3 tablespoons unsalted butter
• 3 ounces dark chocolate chips (or chopped)
• 1/2 teaspoon instant espresso powder
• 1/2 cup light brown sugar
• 1 large egg yolk
• 1/2 cup buttermilk, shaken
• 1 teaspoon vanilla extract

For the Coffee Glaze & Sprinkles:

• 2 cups powdered sugar
• 1/2 cup cocoa powder
• 1 teaspoon vanilla extract
• 3 to 5 tablespoons coffee
• 3 tablespoons chocolate sprinkles

Instructions

Preheat your oven to 350 degrees F. Spray your doughnut pan with cooking spray and set aside.

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.

In a medium saucepan, set over medium heat, add the butter. When melted, add the chocolate chips and espresso powder. Allow to stand and melt for a minute or two and then mix with a spatula until smooth. Turn the heat off and then stir in the sugar and egg yolk. Lastly, whisk in the buttermilk and vanilla extract.

In one batch, add the wet ingredients to the dry and mix just until you no longer see any speckles of flour.

Fill the doughnut pan half way. Transfer the doughnuts to the oven to bake for 10 to 12 minutes, until firm to the touch. Allow to cool in the doughnut pan for a minute or two and then run a butter knife along the outside, lifting them out of the pan with your fingers. Transfer them to a cooling rack while you make the frosting.

In a medium bowl, whisk together the powdered sugar, cocoa powder, vanilla extract and 2 tablespoons of coffee. Add more coffee, one tablespoon at a time, until it reaches a thick yet liquid consistency.

Dip the doughnuts, one at a time, into the frosting and place back on the cooling rack. Top with a liberal amount of sprinkles. Doughnuts will stay delicious for up to 3 days when kept in an airtight container.

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Apple Cinnamon Donuts with Cinnamon Sugar

Taste the essence of fall with these apple cinnamon donuts with cinnamon sugar.

Happy Sunday!!  This is the first weekend in a long time that we were home. Just the two of us. With no major projects to get done.  And beside the cold temperatures and rainy weather it was wonder.  Even those things weren't too bad. Bring on the soup, sweat pants and movies.  

Mr. J loves apple cider donuts.  Heck, he loves all donuts but in the fall he really loves these.  We have an orchard quite close by and he tends to drop in often to get his fix.  Sadly a lot of the time they aren't hot.  When it comes to apple cider donuts they need to be hot in my mind.  I guess I am picky like that.  

So as a special treat I decided to bake up some of our own apple cider donuts.  Enjoyed (maybe a bit too much) straight out of the oven.

These donuts come together super fast and don't requite any fancy ingredients. Unless of course you count apple cider as super fancy. I used the cider from our local orchard. It is so thick and flavorful I probably could have skipped the instructions below for reducing the mixture. 

We had our fill and then ate the rest the following morning.  A few seconds in the microwave do the fix if you like them warm like me. 

Apple Cinnamon Donuts with Cinnamon Sugar

by Emily Morris

Prep Time: 30 minutes

Cook Time: 15 minutes

Keywords: bake breakfast apple fall

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Ingredients (18 donuts or 36 donut holes)

For the Donuts:

• 1 and 1/4 cups apple cider
• 2 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 large egg, room temperature
• 2 Tablespoons unsalted butter, melted
• 1/2 cup light brown sugar
• 1/2 cup granulated sugar
• 1/2 cup buttermilk, room temperature
• 1 teaspoon vanilla extract

For the topping:

• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon

Instructions

First, simmer apple cider over low-medium heat in a small saucepan on the stove for 15-20 minutes until reduced. You will need 1/2 cup of reduced cider. Transfer cider to a separate container and allow to cool in the refrigerator as make the donuts.

Preheat oven to 350 F degrees. Spray a mini muffin pan or donut pan with nonstick spray. Set aside.

Sift the flour, baking powder, baking soda, cinnamon, cloves, and salt together in a large bowl. Set aside.

In a medium bowl, whisk the egg, melted butter, brown sugar, and granulated sugar together until smooth. Whisk in the buttermilk, vanilla, and 1/2 cup of the cooled apple cider reduction.

Pour the wet ingredients into the dry ingredients and very gently mix together with a whisk. Whisk until all ingredients are just combined. It is OK if small lumps remain, but not many.

Pour the batter into the mini muffin pan, filling 3/4 of the way full. You'll only need a couple teaspoons of batter for each. Do the same if you are making whole donuts. 

Bake the donut holes for 9-10 minutes or until a toothpick inserted in the center comes out clean. The donuts will take the same amount of time.

For the topping:

Mix the granulated sugar and cinnamon together in a small bowl. Dip the donuts all the way into the cinnamon sugar, using your hands to mix it around so the entire donut hole (or donut) is coated generously. Repeat with all the donuts.

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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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Baked Pumpkin Spice Doughnuts

 
It's Monday.  If your like me, you need an extra push to get going on Mondays.  I am actually on my way out the door heading up to Maine for the day. Yes, for the day.  That means five hours up and five hours back in one day.  It's a two hour meeting.  You do the math and don't ask questions.

It's OK though.  Because I made a super good breakfast to help me mentally get through this day.  

Doughnuts.  

Baked Pumpkin Spice Doughnuts.

Maple Glaze.

Definitely help the car ride go by a bit better.  Not faster but better.

Now I just need my Starbucks latte. 

 

Baked Pumpkin Spice Doughnuts

by Emily Morris

Prep Time: 10 minutes

Cook Time: 12 minutes

Keywords: bake breakfast pumpkin fall

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Ingredients (serves 12)

• 2 cups all purpose flour
• 3/4 cup brown sugar, packed
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 tablespoons cornstarch
• 2 teaspoons cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon allspice
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 3/4 cup pumpkin, canned
• 1 1/4 cup milk
• 1/4 cup butter, softened
• 1 teaspoon vanilla
• 1 teaspoon apple cider vinegar

Instructions

Preheat oven to 375 degrees.

Into a large bowl, sift the flour, baking powder, baking soda, cornstarch, cinnamon, ginger, allspice, nutmeg and salt. Then, add the brown sugar and mix well.

Next, add the pumpkin, butter, milk and vanilla. Whisk by hand until well combined or use an electric mixer.

Finally, fold in the apple cider vinegar. Then, put all of the batter into a plastic bag {or a pastry bag if you have one}. Snip off a corner and pipe the batter into an ungreased doughnut pan. Don’t be shy, you want the doughnut wells to be 3/4 full of batter.

While the doughnuts cool, prepare the glaze.

• 1 cup confectioner’s sugar, sifted
• 1/2 teaspoon vanilla
• 4 tablespoons maple syrup

Combine all of the ingredients in a bowl until smooth. If you want a thicker glaze, add more sugar. Then, get to dipping.

Put the doughnuts in the oven and bake for 10-12 minutes.

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Baked Apple Cider Doughnuts

When Mr. J got me a doughnut pan for my birthday I was super excited. Now I think he had his on motivation behind the gift.

Not long after my birthday he started asking when I was going to use it.  Being so busy with work there wasn't too much time to really sit and actually make the doughnuts till the other  day.

Since the other day was officially Fall. Apple cider was in the air.  Apple Cider doughnuts seemed like the perfect fit.

Clearly I was a little excited when filling the pan. 

When filling the pan be sure to under fill each area. I am talking about maybe, maybe 1/2 full.  They rise quite a bit. I filled the first batch flat to the top and the doughnut centers disappeared.

Topped with cinnamon and sugar.  Oh man were these absolutely delicious.  I am pretty happy with my birthday gift, but I am pretty sure Mr. J is too.

Baked Apple Cider Doughnuts

by Peas and Thank You

Prep Time: 10 minutes

Cook Time: 12 minutes

Keywords: bake breakfast apple fall

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Ingredients (12 doughnuts)

• 1 1/2 c. whole wheat pastry flour
• 1/2 c. unbleached all purpose flour
• 1 Tbsp baking powder
• 1/2 tsp nutmeg
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 3/4 cup apple cider
• 1/4 cup organic sugar
• 1/4 cup brown sugar
• 2 Tbsp molasses
• 2 Tbsp unsweetened applesauce
• 2 Tbsp coconut oil, melted
• 1/2 tsp vanilla extract
• cinnamon and sugar for dusting

Instructions

Preheat oven to 350 degrees.

In a large bowl, combine flours, baking powder, nutmeg, cinnamon and salt.

In a measuring cup or smaller bowl, mix together apple cider, sugars, molasses, applesauce, melted coconut oil and vanilla extract.

Add cider mixture to flour mixture and stir until just combined.

Spoon batter into a greased doughnut pan (or muffin tin).

Bake for 11-13 minutes, until donuts are slightly browned and firm.

Dust with cinnamon and sugar while still warm, if desired.

Note: since these doughnuts are not fried, there will not be grease for the cinnamon and sugar to adhere to. If you really want the cinnamon/sugar to stick heavily, consider brushing the donuts with a big more melted margarine or coconut oil. But the doughnuts have enough flavor and sweetness with just a light dusting.

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