Description
Small batch baked chocolate donuts with chocolate glaze and rainbow sprinkles.
Ingredients
Scale
- 1 C All Purpose Flour
- 1/4 C Cocoa Powder
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1 Lg Egg, at room temperature
- 1/2 C Granulated Sugar
- 1 tsp Vanilla Extract
- 1/3 C Whole Milk, at room temperature
- 1/4 C Sour Cream, at room temperature
- 2 TBSP Salted Butter, melted
For the Chocolate Glaze
- 1 C Semi Sweet Chocolate Chips
- 2 TBSP Coconut Oil
Rainbow Sprinkles, optional
Instructions
- Preheat oven to 350 and spray a donut pan with nonstick spray.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk the egg and sugar for 2-3 minutes, until it’s well combined and has lightened in color.
- Whisk in the vanilla, milk, sour cream, and melted butter.
- Pour the wet ingredients into the dry and fold together with a rubber spatula. Mix just until combined. It will be thick.
- Pour batter into a piping bag and cut off the tip. (a large ziplock bag will work as well)
- Pipe into the donut pan, filling 3/4 of the way full.
- Bake for 10-11 minutes, or until a toothpick comes out mostly clean with a few moist crumbs attached.
- Let cool in pan for 3-4 minutes, then flip out onto a cooling rack and cool completely.
For the Glaze
- Put the chocolate and coconut oil into a microwave safe bowl and microwave in 20 second increments until melted and completely smooth.
- Dunk the cooled donuts into the glaze and top with rainbow sprinkles.
Notes
*Donuts will keep on the counter for 2-3 days or up to a week in the fridge.
