Ingredients
- For the Doughnuts
- 1½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon salt
- ¾ cup granulated sugar
- 2 large eggs, at room temperature
- 1 tablespoon canola or vegetable oil
- ¾ cup milk
- 1 teaspoon vanilla extract
- 2 oz semisweet baking chocolate
- For the Chocolate Glaze
- 1 cup confectioner's sugar
- ¼ cup unsweetened cocoa powder
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- chocolate sprinkles
Instructions
- Preheat oven to 325 degrees F. Spray a doughnut pan with nonstick cooking spray and set aside.
- In a medium bowl, sift together flour, cocoa powder, baking powder, and salt. Set aside.
- In the bowl of your stand mixer cream together sugar, eggs, and oil. Add milk and vanilla extract. In a heatproof bowl, melt baking chocolate in 30 second increments in the microwave. Add to the egg mixture.
- Once wet ingredients are combined, slowly add dry ingredients and mix until fully incorporated.
- Spoon batter into a medium-sized Ziploc bag and seal. Cut off one corner of the bag and fill each donut cup ¾ full. Place into the preheated oven and bake for 12-14 minutes or until donuts are slightly golden. Remove from oven and let rest in the donut pan for 5 minutes or until slightly cooled. Invert donuts onto a wire rack and continue to cool.
- Meanwhile, prepare glaze. In a small saucepan over medium-low heat, whisk together confectioners' sugar, cocoa powder, milk, and vanilla. Glaze should be heated through, but doesn't need to come to a boil. Remove from heat. Dip as donuts in the glaze and return to the wire rack. Immediately add sprinkles.
- Doughnuts will be ready to eat as soon as glaze sets, about 3-5 minutes. Enjoy!
