Triple Chocolate Mexican Baked Donuts #Choctoberfest

Disclosure: I received Imperial Sugar products for free but all opinions are my own. 

#Choctoberfest has arrived in full force and I’m kicking off the week with a delicious dessert of a breakfast! If you haven’t entered the free #Choctoberfest giveaway, be sure to enter here. There is plenty of free chocolate, cooking gadgets, and of course SUGAR for all of your holiday baking!

One of our #Choctoberfest sponsors, Imperial Sugar, is celebrating its 175th anniversary! The company started in the heart of Texas and is 100% pure cane sugar and non-GMO.  I personally love Imperial Sugar and have been using it for years. We are going to use the Imperial Light Brown Sugar in today’s recipe. For more chocolatey goodness, be sure to check out their Halloween recipe page, which has tons of fun spooky fall desserts for you to whip up this October season. I highly recommend checking them out!

Now, donuts are not usually healthy and these aren’t exactly healthy per se but the silver lining in eating these is we shave off some of the calories by baking them instead of frying them! I promise you won’t miss the fried part. We also use some plain greek yogurt (sour cream is fine) and skim milk–it’s practically healthy, right?

I love a piping hot cup of Mexican chocolate in the winter to dip cookies in or sip on by the fire. I used all the elements of a Mexican hot chocolate like cinnamon, nutmeg, and a little spicy cayenne, and put them into a baked form. They don’t require a lot of fancy ingredients and I bet most if not all the items you need are in your pantry. The cinnamon and touch of cayenne really make these donuts stand apart and don’t worry-the cayenne powder doesn’t make them spicy but rather enhances the cinnamon.  

These are triple chocolate because we have cocoa powder, chocolate chips anddddddd an irresistible chocolate glaze to top them off. With rainbow sprinkles of course. Or a little dusting of cinnamon and shaved chocolate.  If you don’t have a donut pan, they are pretty inexpensive on Amazon–this is a very similar donut pan to what I own.

I used the light brown sugar from Imperial Sugar because the molasses in the sugar pairs so well with the chocolate and keeps them nice and soft.

Once you mix up the batter and add in the chocolate chips, I recommend you put the batter into a gallon size ziploc or a piping bag and pipe the donuts into the donut pan. It will give a much more polished look than if you scoop it in with a spoon. It’s quite thick!

The donuts taste awesome on their own but if you want to amp up the chocolate flavor I highly recommend the chocolate glaze. A chocolate frosting with powdered sugar would also work. You can also add white chocolate chips for a little contrast in color.

Be sure to check out the different bloggers’ recipes below in the link up. Check back later this week for a fruity snack!

An InLinkz Link-up

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Triple Chocolate Mexican Donuts

Prep Time

20 mins

Cook Time

11 mins

Total Time

31 mins

 

Rich dark and spicy chocolate baked donuts with an irresistible chocolate glaze. 

Course: Breakfast, Dessert

Servings: 6 people

Ingredients

Donuts:

• 3/4 cup all purpose flour
• 1/3 cup dark cocoa powder unsweetened
• 1/3 cup light brown Imperial Sugar
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• pinch ground cayenne powder
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/4 cup skim milk
• 1/4 cup sour cream or plain greek yogurt
• 1 tsp vanilla extract
• 2 tbl unsalted butter or coconut oil melted
• 1/2 cup dark chocolate chips

Chocolate Glaze:

• 1/2 cup dark chocolate chopped
• 2 tbl unsalted butter
• 1/2 tsp ground cinnamon
• 2-3 tsp water
• 2 tsp corn syrup
• colored sprinkles or chopped chocolate

Instructions

1. Preheat oven to 350. Grease donut pan.

2. In a mixing bowl, whisk together the flour, cocoa powder, light brown Imperial Sugar, spices, salt, baking powder, and baking soda.

3. In a separate bowl, mix together the wet ingredients: milk, greek yogurt or sour cream, egg, melted butter, and vanilla extract. 

4. Add the wet ingredients to the dry ingredients and stir well. Add in the chocolate chips.

5. Put donut mixture into a gallon size ziploc bag. Cut off one corner to pipe mixture into donut pan easily. Fill molds about 2/3 of the way full. (Makes about 6 donuts)

6. Bake for 12 minutes until a toothpick inserted into the center comes out clean. 

7. Let cool in the pan for a few minutes before transferring to a wire rack. 

8. To prepare the glaze: melt together the chopped chocolate, butter, cinnamon, water, and corn syrup over a double boiler or in the microwave in increments. 

9. Dip each donut into chocolate glaze and then top with sprinkles or chopped chocolate. 

10. Donuts can be kept in a tightly sealed container at room temperature for up to 3 days.