Baked chocolate DOUGHnuts? Baked chocolate DOnuts? ¯\_(ツ)_/¯
Either way, they are mini chocolate donuts dipped in chocolate and smothered with sprinkles. #CountMeIn.
AND they are a socially acceptable breakfast. I mean, c’mon. How many other chocolate-dunked, sprinkle-adorned foods can say that?
I went to the dentist today. So far, he has not put the kiebash on excessive sprinkle overloads and the ridiculous number of life savers I kife from my coworker Angie’s office. He did, however, tell me that my jaw is clicking thanks to clenching it too often and that I need to reduce the stress in my life.
ಠ_ಠ
Gee, thanks, Mr. Dentist. Why didn’t I think of that? Let me get right on that. A little yoga, some aromatherapy, some meditation . . . To his credit, Mr. Dentist DID offer to write me a prescription for less work hours. Which, in the law field, probably means a normal 40 hour work week. Somehow, I don’t think the partners will fill this prescription.
I used to work in the Palo Alto, CA office of my firm as a summer intern before packing my bags for the Rocky Mountains. As an intern, I met another happy soul named Aly at the firm. A while back, I got a call from Aly who informed me that she had left the corporate craziness and was now living and working at a buddhist retreat in southern colorado. No joke. And you know what? I was jealous. Like . . . so jealous I was hovering on the edge between that’s-so-crazy jealous and i’m-packing-my-bags-put-out-another-yoga-mat jealous.
This revelation that I was THAT desperate for renewal was one of the things that motivated me to start a blog. Baking has always been an escape for me. I have made cookies and brownies so many times that I could just settle into this low-energy, relaxed state. butter. sugars. eggs. flour. chocolate chips. taste. scoop. bake. eat. I pay just enough attention to keep my mind from stressing about all the things that need to be done, but not enough attention to be tuned into the world. My meditation. By starting the blog, it forced me to make time for baking–something I had not done since before law school. I made only what was necessary–dinner, breakfast, meal prep. Before David and I married, I barely made time for dinner. (dear david, i still maintain that cheerios are an acceptable dinner. love, wifey.)
But how can life not be better if I have mini baked chocolate donuts with a pudding-like icing and rainbow colored sprinkles? Who knows – maybe the better-ness is just a choice. Maybe it’s the sprinkles. Either way, please pass the donuts.
wyldflour
48 mini donuts
30 minPrep Time
6 minCook Time
36 minTotal Time
Save RecipeIngredients
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 cup granulated white sugar
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 cup buttermilk
- 1/4 cup plain greek yogurt (full fat or non-fat)
- 1 egg
- 2 egg yolks
- 2 Tablespoons melted butter
- 1 1/2 teaspoons vanilla
- 3 Tablespoons unsweetened cocoa powder
- 1 cup powdered sugar (confectioner's sugar)
- 5 Tablespoons heavy cream
- 1-3 Tablespoons skim milk
Instructions
- Preheat oven to 325 degrees Fahrenheit.
- Stir together flour, cocoa powder, sugar, baking soda, and salt in medium-sized mixing bowl.
- Use a fork to whisk together buttermilk, yogurt, eggs, butter, and vanilla in a small bowl. (Remember to not directly add hot butter to the eggs alone, or they might cook!)
- Slowly stir wet ingredients into the dry ingredients, stirring until just incorporated.
- Butter a mini donut pan well with butter. (Do a good job or you'll be sad!)
- Add batter to a piping bag or medium-sized zip bag. Snip a 1/4 inch off one corner, and pipe batter into the mini donut pan. Do NOT fill the cavities more than halfway up the middle piece. If you over-fill your first batch, just dunk them in icing completely and call them donut holes. 🙂 It happens.
- Bake mini donuts for 5-6 minutes until a toothpick comes out clean.
- Allow donuts to cool in the pan for 4-5 minutes, then remove to cooling rack. (If you need to, slip a butter knife down the edge of the donut to help leverage it out.)
- Repeat with the rest of the batter. Allow donuts to cool completely before dipping in icing.
- To make icing, whisk together cocoa powder, powdered sugar, and cream until smooth. Whisk in milk a 1/2 tablespoon at a time, until it is somewhere between hot fudge and pudding consistency. (It should slowly fall of your spoon.)
- Dip a donut halfway into the icing, top-side down. This is a thicker icing, so make sure you pull the donut straight up--the suction will pull the icing back down out of the middle of the donut, so that you don't fill in all the holes.
- Top with sprinkles and let donuts sit on a cooling rack while icing hardens. (This will take several hours.)
- Store donuts in an airtight container, so they don't dry out! (If they start to dry out too fast, toss a slice of bread in the container to revive them.)
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