Categories: Desserts
Ingredients
- 2/3 cup Dutch-process cocoa
- 1 3/4 cups all-purpose flour
- 1 1/4 cups loosely packed brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon espresso powder
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup milk (whole or 2%)
- 1/3 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 teaspoons apple cider vinegar
- 1 cup chocolate chips
- chocolate fudge icing
- 6 ounces high-quality dark chocolate, chopped
- 1/3 cup heavy cream
- 1/2 tablespoon unsalted butter
- flaked sea salt, for topping
Directions
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Preheat the oven to 350 degrees F. Spray a donut pan with nonstick spray.
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In a large bowl, whisk together the cocoa, flour, sugar, baking powder, soda, espresso powder and salt. In a smaller bowl or measuring cup, whisk together the eggs, oil, milk, vanilla extract and vinegar until combined. Stir the wet ingredients into the dry until they are just combined. Fold in the chocolate chips.
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Fill the donut pan about 2/3 of the way full. Bake for 12 to 14 minutes, until the donuts are set. Let cool in the pan for 5 minutes, then flip onto a piece of parchment paper and let them cool completely.
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Once cool, dip the donuts in the chocolate fudge and sprinkle with sea salt. Enjoy!
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chocolate fudge icing
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Add the chopped chocolate to a bowl. Heat the cream in a saucepan over low heat just until bubbles appear around the edges and it’s warm. Pour the cream over the chocolate and let it sit for 30 seconds, then stir continuously until it’s smooth. Stir in the butter and set aside until ready to use.