Double Chocolate Cake Doughnuts.  Justification for eating two of these for breakfast, you ask?  These doughnuts are baked, not fried.  So that makes it ok.  🙂

P.S.–Plus, any day that starts with sprinkles promises to be a cheery day.

Chocolate Baked Doughnuts with Chocolate Glaze         Printer-Friendly Recipe

From: Joy the Baker
Makes: About 10 doughnuts

Ingredients

Doughnuts

1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup light brown sugar, packed
1/2 cup buttermilk
1 large egg
4 tablespoons unsalted butter, melted until just browned (cooled slightly)
1 teaspoon pure vanilla extract

Chocolate Glaze

1 1/4 cup powdered sugar
3 tablespoons unsweetened cocoa powder
big pinch salt
3 to 4 tablespoons whole milk
2 teaspoons pure vanilla extract
Sprinkles

Directions

Preheat oven to 325 degrees and place oven rack in the upper 1/3 of the oven.  Spray your doughnut pan with cooking spray; set aside.

To make the doughnut batter, whisk together the flour, cocoa powder, baking soda, salt, and brown sugar in a medium bowl.  In a small bowl, whisk the buttermilk, egg, melted browned butter, and vanilla extract together.  Pour the flour mixture into the wet mixture and fold until combined.

Fill doughnut pan with the batter using a small spoon to divide the dough evenly between doughnut molds (filled about 2/3 full).  Bake for 11-13 minutes, or until the doughnuts are set.  You could use a toothpick to ensure that the doughnuts are done (poke one of the doughnuts to see if the toothpick comes out clean).  Remove from oven and let the doughnuts sit in the pan for 5 minutes.  Invert the doughnuts onto a wire rack and cool completely before glazing.

For the glaze, whisk together the powdered sugar, cocoa powder, and salt in a medium bowl.  Whisk in the 2 tablespoons of milk and vanilla extract.  To thin out this thick glaze, add more milk (1 tablespoon at a time) until the glaze is still thick, but pourable.

When the doughnuts are completely cooled, dip the doughnuts into the chocolate glaze, shaking off the excess.  Place glazed doughnuts back on the wire rack and sprinkle away!  Let the doughnuts rest for a couple of minutes to allow the glaze to set a bit.  Eat immediately (or within a couple of days).  Enjoy!

Preheat oven to 325 and spray doughnut pans with nonstick cooking spray. In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, and brown sugar.

Btw, this recipe is so easy, you can make it with a baby on your hip. 🙂

In a small bowl, whisk together the cooled brown butter, egg, buttermilk, and vanilla.

Add the wet ingredients to the dry ingredients.

Fold together until combined.

Use a small spoon to fill each mold of your doughnut pan (each 2/3 full).

Bake for 11-13 minutes until the doughnuts are set.  The holes closed up, so I just used a butter knife to cut open the holes.

Allow to cool in the pan 5 minutes and then invert onto a cooling rack to cool completely.

For the glaze, whisk together the powdered sugar, cocoa powder, and salt. Add in 2 tablespoons of milk and vanilla.

Mix until combined and very thick.

Add 1 tablespoon more of milk and stir. Add in 1 more tablespoon if needed. The glaze should be thick but pourable.

Sprinkles are ready!

Dunk each cooled doughnut in the glaze.

Place back on wire rack and sprinkle. Let sit for a couple of minutes to allow the glaze to set.

Yum.