Baked Chocolate Old-Fashioned Doughnuts
These doughnuts are quick and easy to throw together and taste just like the ones you’d get from your favorite doughnut shop. Chocolatey & cake-like, you can hardly tell that these have been baked instead of fried. Yields 1 dozen doughnuts
Servings Prep Time
12doughnuts 15minutes
Cook Time
10minutes
Servings Prep Time
12doughnuts 15minutes
Cook Time
10minutes
Ingredients
Baked Chocolate Old-Fashioned Doughnuts
Doughnut Glaze
Instructions
  1. Place a rack into the middle of the oven and preheat the oven to 400°F. Spray a doughnut pan with non-stick spray. Set aside.
  2. In a medium bowl, whisk together the flour, dark cocoa powder, baking powder, baking soda, salt, and nutmeg. Set aside.
  3. In a large bowl, whisk together the melted and cooled butter, vegetable oil, and sugar until light and fluffy (about a minute). Whisk in the eggs, one at a time, until fully combined. Add in the 1 tsp vanilla and melted and cooled chocolate; mix to combine.
  4. Using a wooden spoon, stir in 1/3 of the dry ingredients until combined, then stir in 1/2 of the sour cream. Alternate, ending with the dry ingredients. Stir until the flour just mixes into the batter and is no longer visible. (If adding in mini chocolate chips, add them just before the flour is fully stirred in)*.
  5. Using a piping bag with the tip cut off or a spoon, fill the cavities of the doughnut pan until about 3/4 of the way full.
  6. Bake for 8-10 minutes, until the doughnuts spring back at the touch. Remove from the oven and allow to cool slightly before turning out onto a wire rack. Wipe the doughnut pan and spray again before baking the second half of the batter.
  7. While the doughnuts are cooling, make the glaze: whisk together the powdered sugar, 1 1/2 Tbsp vanilla extract, and milk until smooth. Dip the bottom side of the doughnut in the glaze (I personally like to use the bottom side as the top for these doughnuts because the texture is much more reminiscent of an old-fashioned doughnut than the smooth top that comes out of the pan!). If you have enough glaze, feel free to dip the top and the bottom of the doughnut in it. Allow the doughnuts to set.
Recipe Notes

Note: the batter will be thick.  If using a piping bag, you may need to cut the end off with a knife or scissors before moving on to the next doughnut.  (It fills the pan perfectly though!).  If using a spoon (or spoons), you may need to smooth out the doughnut batter before baking.

 

Store in an airtight container or wrap in plastic and freeze for later.

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