chocolate doughnuts


Last week, I was in the mood to bake something with chocolate. It had been a while since I had made doughnuts, so I decided to bake a batch to bring into work. I found this recipe from King Arthur Flour, which said that it made 12 doughnuts. Because I was baking for a group and knew that people would want more than one, I made the decision to triple the recipe. I must have smaller doughnuts pans than the ones that they had used because I ended up with around 60 doughnuts. I ended up getting tired of making them, so I stopped with quite a bit of batter left. I omitted the chocolate chips and the chocolate icing because they seemed a bit over-the-top. Right before serving, I dusted them with a little powdered sugar, which added just the right amount of sweetness.


Chocolate Doughnuts

via King Arthur Flour, makes about 20 doughnuts


  • 2/3 cup dutch-process chocolate
  • 1 3/4 cup flour
  • 1 1/4 cup light brown sugar
  • 1 tsp baking powder
  • 1 tsp espresso powder
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 2 large eggs
  • 3/4 cup milk
  • 2 tsp vanilla extract
  • 2 tsp vinegar
  • 8 tbsp butter, melted
  • powdered sugar


  1. Preheat oven to 350 degrees. Lightly grease the wells of two doughnut pans. If you don’t have two pans, just make the doughnuts in batches.
  2. In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, espresso powder, baking soda, and salt. Set aside.
  3. In a large measuring cup, whisk together the eggs, milk, vanilla and vinegar.
  4. Add the wet ingredients, along with the melted butter, to the dry ingredients, stirring to blend. Make sure everything is well combined.
  5. Spoon the batter into the prepared pans, filling them about 3/4 of the way full.
  6. Bake the doughnuts for 12 to 15 minutes or until a toothpick inserted into the center of one comes out clean.
  7. Remove the doughnuts from the oven, and let rest for a couple of minutes. Then loosen the edges and turn the pan upside down over a rack and let the doughnuts fall onto the rack.
  8. Dust with powdered sugar before serving.


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