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  • Writer's pictureDaniel Conklin

Chocolate Donuts

Life is Short, Eat the Donut!

"Donut judge me until you've walked a mile in my sprinkles."


Baking Tips:

1. Make sure you are using a quality butter! It doesn't need to be extravagant like Echiré butter, but brands like 'Kerrygold' and 'Land O'Lakes' are my favorites for baking.

2. Always sift your dry ingredients such as flour, sugar, salt and especially baking powder and baking soda. This will break up any lumps and make it easier to mix into other ingredients.

3. Invest in a nice donut baking pan! The last thing you want is a low quality baking pan that warps and ruins your hard work. I prefer the bakeware from 'Sur La Table' but no matter what brand you choose, this will save you so much headache when baking.

4. Allow the donuts to cool before frosting. Yes I know it's tempting but leave them alone!

5. This recipe makes 12 delicious donuts.




  • 2 ¼ Cups All-Purpose Flour

  • ½ Cup Unsweetened Cocoa Powder

  • ⅔ Cup Granulated Sugar

  • 1 Tsp. Baking Powder

  • ¼ Tsp. Baking Soda

  • ¼ Tsp. Ground Cinnamon

  • ½ Tsp. Salt

  • 1 ¼ Cup Whole Milk

  • ¼ Cup Club Soda

  • 4 Tbsp. Melted Butter

  • 2 Tsp. Vanilla Extract

Chocolate Glaze

  • 1 Ounce Unweetened Chocolate, chopped. (You may also use chocolate chips)

  • 1 Tbsp. Butter

  • ½ Cup Powdered Sugar

  • 2 Tbsp. Boiling Water

  • *If desired, whatever sprinkles you want to use



  1. Preheat the oven to 350°F.

  2. Butter the donut trays and dust with flour.

  3. In a large bowl, sift the Flour, Sugar, Cinnamon, Baking Powder, Baking Soda and Salt.

  4. Next, add the Milk, Vanilla Extract and Club Soda; lightly whisk until combined.

  5. In a smaller bowl, sift the Cocoa Powder and gently whisk in the melted Butter until smooth.

  6. Add the Cocoa mixture to the larger mixture and gently stir with a whisk until well combined.

  7. Now, Transfer the mixture to a pastry tool or pastry bag; snip off the tip of the bag and squeeze enough mixture to fill each donut well to the top edge of the center piece.

  8. Bake at 350°F for 8 to 10 minutes until donuts puff into shape. Let cool for 5 to 10 minutes, then transfer a wire cooling rack.

Chocolate Glaze

  1. Using a small bowl, sift the Powdered Sugar and set aside.

  2. Next, place a small saucepan over low heat, add the Chocolate and Butter; slowly stir until they are melted and smooth. (Do Not Overheat)

  3. Add the Powdered Sugar to the Chocolate mixture and whisk.

  4. Next, add small amounts of the hot water until desired consistency is reached.

  5. Pour the glaze into a warm bistro bowl or dinner plate.

  6. Carefully pour your desired sprinkles into a separate bowl or small plate.

  7. Take your cooled donuts and dip one flat side into the warmed glaze, then into thr sprinkles. Repeat with remaining donuts.

  8. Set aside until donut glaze has cooled or enjoy as is. FYI these also pair well with ice cream!

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