Even though I am sad to see summer go, I have to admit that there is a lot to get excited about with the coming of fall! I love all the bright beautiful colors of fall. And I like cool crisp evenings by the fire. I like pumpkin and apples as much as anyone. But ya know what I really like?? Chocolate!!
Ok, I really like chocolate all year long. And sometimes I think it gets forgotten in the fall with all the pumpkin and apple recipes.
And it’s easy to make chocolate “fall-ish”. Take these yummy double chocolate donuts for example. For whatever reason, I always crave donuts in the fall and not normally any other season. Maybe it’s because donuts are a “heavy” food and with the on set of cooler weather, I am ready for them.
And when you decorate them with gorgeous fall sprinkles they are absolutely irresistible, don’t you think??
And just look at that amazing chocolate glaze!! I am telling you, it is to die for!!
Really, these donuts are so easy to make and sensational to eat that there is no need to run to the donut shop.
Oh, and they are baked and not fried. (So you can eat more than one! 😉 )
So get out your donut pan and work some chocolate into your fall baking repertoire. I promise, you won’t even miss the pumpkin!! 😉
- 2 c. flour
- 1/3 c. unsweetened cocoa powder
- 1/3 c. sugar
- 1/4 c. brown sugar
- 1 1/2 t. baking powder
- 1/4 t. salt
- 1/4 c. melted butter
- 3/4 c. milk
- 1/4 c. sour cream
- 2 eggs
- 1 t. vanilla
- 1 c. granulated sugar
- 5 TBLSP butter
- 1/3 c. milk
- 1 c. semi sweet chocolate chips
- 1 t. vanilla
- Preheat the oven to 325 degrees
- Grease a donut pan (will make about 9 donuts)
- In a large bowl, combine flour, cocoa powder, both sugars, baking powder and salt.
- In a medium bowl combine melted butter (make sure the butter has had time to cool or the eggs will cook) milk, sour cream, eggs and vanilla.
- Pour the liquid mixture into the dry mixture and combine using a large wooden spoon just until incorporated.
- Put the dough into a large ziplock freezer bag and cut a large whole in the tip. Use the ziploc to squeeze the dough once around into each crevice in the donut pan. It will make 9 donuts.
- Bake the donuts for approximately 12-13 minutes or until a toothpick comes out clean. Allow the donuts to cool in the pan slightly before popping them out and placing on a cooling rack.
- After donuts have completely cooled, prepare the glaze.
- Place the sugar, butter and milk in a sauce pan and cook over medium heat, stirring with a large whisk until it boils. (about 3-4 minutes) Continue boiling and stirring for another minute.
- Remove the pan from the heat. Pour the sauce into a medium bowl and add the chocolate chips and vanilla and stir with a whisk until smooth.
- Using your hands, dip the top of each donut into the glaze and immediately sprinkle each one with decorations. (If you wait even a few seconds, the sprinkles won't stick.) Use your whisk to stir the glaze before you dip each donut to make the glaze stick better.
- Serve immediately after decorating.
- Donuts are best eaten right away. They may be stored in a container for next day eating and they will still taste good but they taste their best right after making them!
Glaze recipe adapted from “Chocolate from the Cake-Mix Doctor”
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