Made healthier with greek yogurt and baked, not fried, these donuts are packed with cocoa and buttermilk, making for some incredibly moist double chocolate donuts.
- 1/2 cup Dutch-process cocoa
- 1 1/3 cups all-purpose flour
- 3/4 cup packed light brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs, beaten, room temperature
- 1/3 cup buttermilk
- 2 teaspoons vanilla extract
- 1/4 cup greek yogurt
- 1/3 cup refined coconut oil or vegetable oil
Chocolate glaze, optional
- 3/4 cup chocolate chips
- 3 tsp. light corn syrup
- 3 T. unsalted butter
- 3 tsp. water
- 1 tsp. espresso powder (optional)
- Sprinkles, shredded coconut, crushed pistachios, chocolate chips
- Preheat oven to 350°F, and spray two donut pans with non-stick spray.
- To make the donut batter: Whisk together the cocoa, flour, brown sugar, baking powder, baking soda, and salt in a large bowl. Set aside.
- In a medium mixing bowl, combine the eggs, buttermilk, vanilla, vinegar, yogurt and oil.
- Mix the wet ingredients into the dry ingredients, being careful not to over mix the batter. The batter will be thick.
- Pour the batter into a large freezer ziplock bag. Cut a corner off the bottom and pipe the batter into the donut wells. It’s important to only fill them two-thirds full, or the donuts will overflow when you bake them.
- Bake for 9-11 minutes, or until a toothpick inserted comes out clean. Watch the oven closely to ensure the donuts do not over bake – they can become dry.
- Allow the donuts to cool for a minute and remove them immediately from the pan so they do not stick.
- To make the chocolate glaze: Combine the chocolate chips, corn syrup, unsalted butter, water and espresso powder in a microwave-safe bowl. Microwave in 20 second increments, stirring to ensure everything is combined and smooth.
- Dip the doughnuts into the chocolate glaze. Garnish with sprinkles or your desired toppings. You can store the donuts at room temperature for 2-3 days or freeze unglazed donuts for up to 2 months.
- To make mini donuts, follow the recipe as is, but decrease the baking time to 7-9 minutes. Check at the 7 minute mark.
- See additional tips in the post.
Keywords: Donut, Chocolate, Chocolate Glaze, Dessert, Fall, Birthday, Baking