I bought a doughnut pan several months ago unsure of what I was going to do with it other than make apple cider doughnuts, but my new obsession with Pinterest has led me to an array of amazing recipes, including these. I love using the doughnut pan, I just feel like there aren’t that many fabulous doughnut recipes out there worth making, but I think I want to do more to change that. That cute little pan deserves more use, and doughnuts are incredibly tasty little treats when they’re baked.
These doughnuts were listed as “Cinnamon Chocolate Doughnuts”, and the recipe caught my eye because I was looking for something with a little kick to it. I’m in love with “spiced” chocolate, which usually means a hint of chili powder and a dash of cinnamon have been added to kick the chocolate up a notch, but these doughnuts only had 1/2 tsp of cinnamon. I didn’t think that would cut my craving for spicy so I increased the cinnamon and added chili powder. If you’ve never tried spiced chocolate, I encourage you to do so immediately, preferably in frozen form or in frosting form, and if you’ve never baked doughnuts, I certainly encourage, no, demand, you do that immediately. You’ll get to enjoy the same delicious treat you get at the local Dunkin’ Donuts for fewer calories, and you can enjoy the fluffy, cake texture right out of the oven.
Spiced Chocolate Cake Doughnuts
Stuff You’ll Need
Makes 6 doughnuts
- 1 cup all-purpose flour, sifted
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- Dash of chilli powder
- 2 Tbsp unsalted butter or Earth Balance buttery spread, plus extra for greasing the pan
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 cup buttermilk
- 1 tsp vanilla extract
- Confectioner’s sugar for dusting
- Doughnut Pan
How to Do It
- Preheat the oven to 375 degrees F, and grease a six-doughnut pan.
- Combine the flour, cocoa powder, cinnamon, chilli powder, salt, and baking powder in a small mixing bowl, and set aside.
- Cream the butter and sugar in a stand mixer or by using sturdy mixing bowl and an electric hand mixer until the ingredients are light and fluffy, about 3 minutes.
- Add the egg, buttermilk, and vanilla extract, and whip until the ingredients are just incorporated.
- Gradually add the dry ingredients to the mixture, and whip until the ingredients are blended.
- Spoon the batter into the doughnut cups in the pan. Fill the cups 3/4 of the way full.
- Bake for 10-12 minutes, or until the tops of the doughnuts spring back when pressed lightly.
- Let them cool in the pan for 10 minutes before moving to a wire cooling rack. If the dough has baked over the doughnut hole, it’s easy enough to poke through it to get an even edge.
- When the doughnuts are completely cooled, sift confectioner’s sugar over them, and serve immediately.
Recipe adapted from weelicious.com.
Lighten it Up! These are easy enough to make vegan too! Replace the buttermilk by making your own animal-friendly buttermilk: Combine 1/2 cup unsweetened soy milk with 1 Tbsp lemon juice or vinegar in a mixing bowl, and whisk until the mixture is creamy. Replace the eggs by mixing 2 tsp baking powder, 2 Tbsp water, and 1 Tbsp safflower oil until the mixture is gelatinous. If this doesn’t work, let me know!