Moist, dense, and dark, these doughnuts are everything a chocolate lover could want.
CHOCOLATE FUDGE DOUGHNUTS
INGREDIENTS:
For the Doughnuts:
- 2/3 cup Dutch-process cocoa
- 1-3/4 cups 7 Star All-Purpose Flour
- 1-1/4 cups light brown sugar
- 1 teaspoon baking powder
- 3/4 teaspoon espresso powder, optional
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup chocolate chips
- 2 large eggs
- 3/4 cup milk
- 2 teaspoons vanilla extract
- 2 teaspoons vinegar, white or cider
- 1/2 cup (8 tablespoons) melted butter or 1/3 cup vegetable oil
For Chocolate Frosting:
- 1 cup chocolate chips
- 4 tablespoons milk or half & half
INSTRUCTIONS:
- Prepare and grease two standard doughnut pans.
- (Dry Ingredients): In a large bowl, mix cocoa, flour, sugar, baking powder, espresso powder, baking soda, salt, and chocolate chips. Then set aside.
- (Wet ingredients): In another mixing bowl, beat the eggs, milk, vanilla, and vinegar. The milk will slightly curdle, that’s fine.
- (Combine wet and dry ingredients): Mix the wet ingredients, then add the melted butter or vegetable oil, to the dry ingredients. Mix it well to blend; you don’t need to beat the mixture. Just fold it to make sure it’s well-combined.
- Pour the mixture into the prepared pan, at least 3/4 full.
- Bake the doughnuts in preheated oven at 350°F for 12 to 15 minutes, or until a toothpick inserted comes out clean.
- Remove the doughnuts from the oven and let it cool slightly. Then, loosen the edges and flip it over in plate or rack. Make sure to let it cool completely before frosting.
- To make the frosting: Mix the chocolate chips and milk or half & half in a heatproof bowl. Heat until the half & half is steaming and starting to bubble.
- Remove from the microwave, and mix with fork and let all the chips melt down until so creamy and smooth.
- Dip the top of each doughnut in the icing; or spread icing on the doughnuts. Serve and enjoy! Happy baking
Yield: 12 doughnuts