mocha nut donuts
I am not a chocolate person per say. I skew bacon and salt. I know those aren't the same - but it's true. I have an addiction to salt. I got it from my grandmother along with night terrors - both great traits. I'm a real catch. All that being said, I have frequently send urgent text messages to my sister demanding brownies.
So, while these chocolate donuts are a little bit out of character for me... they are pretty much like a circle brownie that you can eat at breakfast time without judgement. The recipe comes out with probably 2 dozen mini donuts... and you'll need every one of those. You'll probably eat two just to be sure they taste good.
The real driver for making these came from needing to return my neighbor's plate. They brought it over to me with lobster on it... and it just felt right to return it with a little something. Their house is always BUMPING with people so mini donuts seemed like a good solution. I originally started off thinking about a coffee cake donut but after some googling ended up with this mocha situation. I'll be making another batch pretty soon because my baby brother politely requested a shipment at school.
So here's how they go. It's all real straight forward and easy... until you start melting chocolate. That's where I begin to unravel and literally get it everywhere... but maybe you are a stronger person than I am. All in, you could get these donuts from ingredients to countertop in less than an hour and that sounds pretty good to me. Just pick up this donut pan from Amazon and you'll be ready to roll.
Making the donuts
- Preheat the oven to 350F for the donuts. Grease your donut pan.
- In a large bowl, mix together flour, cocoa powder, brown sugar, espresso powder, baking soda, and baking powder. Set aside.
- In a separate bowl, whisk egg, sour cream, milk, and coconut oil. Add the wet ingredients to the dry, whisking to combine.
- I added a little more milk to my dough to get it a tiny bit "looser". You don't want it to be thin like a pancake or even like cake mix, but it made it a bit easier to put in the donut pan. I'm sorry I can't be more specific here but just trust yourself and maybe add a dash of milk. Maybe.
- Transfer mixture into a pastry bag or large ziplock with a hole cut into the corner. Pipe batter into donut molds. For full size donuts, aim for 2/3 full. For mini donuts, it's harder to do anything less than 100% full but just be sure to not cover the place where the hole is.
- Bake for 12 minutes.
- For the crunchy topping, combine some chopped walnuts, brown sugar, and a touch of cocoa powder. It's not a science so use the proportions of things you like the most.
- Melt your chocolate via double broiler (or microwave if you are very talented). I always add butter or coconut oil to smooth out the chocolate but it can be optional.
- Dip each donut into the glaze, then dip into the crunch topping. Allow to cool slightly before eating.
for the donuts1½ cups all-purpose flour
½ cup cocoa
⅓ cup light brown sugar
2 teaspoons espresso powder
½ teaspoon baking powder
½ teaspoon baking soda
1 large egg, room temperature
⅓ cup sour cream
⅓ cup milk
⅓ cup coconut oil
for the glaze & crunchdark chocolate chips
2 tsp coconut oil
chopped walnuts
brown sugar
cocoa powder
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