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Wow, this is one of my favorite chocolate donuts ever. I was craving chocolate donuts one day, so I threw the kitchen sink of chocolate sensation at this one, even using chocolate milk in the recipe. If that’s too much chocolate for you, if there is even such a thing, then feel free to substitute whole milk instead.
Ingredients
Wet
1 egg, beaten
1⁄2 cup chocolate milk (2% or whole preferred)
3 tablespoons butter, melted (I use unsalted; salted can be used, but cut the added salt by half.)
1⁄2 cup granulated sugar
1 teaspoon vanilla extract
Dry
1 cup bread flour (Unbleached all-purpose flour can be used as well.)
1⁄4 cup cocoa (unsweetened)
1 teaspoon baking powder
1⁄4 teaspoon baking soda
1⁄4 teaspoon nutmeg
1⁄4 teaspoon cinnamon
1⁄8 teaspoon of salt
Directions
Preheat oven to 350°F.
Combine flour, cocoa, baking powder, baking soda, nutmeg, cinnamon, and salt in a bowl and sift together.
In another bowl, combine beaten egg, chocolate milk, butter, sugar, and vanilla extract.
Slowly add the wet mix to the dry mix, stirring until it’s incorporated, being careful not to overmix.
Add to cupcake pans or donut molds and bake 10–15 minutes.
Once donuts are finished baking, remove them to a cooling rack.
Can be adorned with chocolate icing or a chocolate glaze with chocolate sprinkles, or eaten plain.
Makes 5–9 donuts, depending on baking method