Best Chocolate Baked Doughnuts...no April Fools! and March's Apron Winner

Easter, to me is all about the chocolate...not the treble:-D  And, these baked doughnuts deliver that and then some!  Wouldn't these be scrumptious for your Easter brunch table?  Easy to make and I can guarantee they stay moist for 3-5 days in an air-tight container, so making them the night before is, as they say, "a piece of cake!"

Baking with my mother was always fun at holidays--making our own chocolate Easter eggs, Hot Cross Buns, cookies and pies.  Even as life gets hectic, I try to hold to tradition as much as I can, coming up with quicker versions of our family's favorites.

Chocolate Baked Doughnuts
2/3 cup of unsweetened cocoa powder
1 3/4 cups KAF all-purpose flour
3/4 cup granulated sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cream of tartar
1/2 tsp. Kosher salt
2 large eggs
1/2 cup milk (not skim)
1/3 cup sour cream
2 tsp. vanilla extract
1/2 cup ( 1 stick) unsalted butter, melted
1 cup semi-sweet or bittersweet chocolate chips

Preheat oven to 350F-degrees.  Spray two doughnut pans with a baking spray and set aside.

In the bowl of a stand mixer (or a large bowl and use a hand mixer) using the paddle attachment, place all the dry ingredients in and mix on low to combined.  Mix in the eggs, one a time, then, add the milk, sour cream and vanilla extract.  Mix until well combined.  Finally, while the mixer is running, add the melted butter and continue to mix until the dough is smooth. Use a rubber spatula to scrape down the sides.

Spoon the dough into the prepared pans, filling them a bit over 3/4 full.  Smooth the tops.

Bake in the preheated oven about 12-15 minutes, checking after 12 minutes.  Test with a toothpick inserted in the middle; should come out clean.

The recipe makes easily 12-15 doughnuts, so you may have to repeat with baking a third pan.
Invert the doughnuts on a rack.  While slightly warm, dip into the Glaze or you can coat the doughnuts with~

In a bag, combine:
Sugar/Cocoa/Cinnamon Coating:
2 T granulated sugar
1/2 tsp. cocoa powder
1/2 tsp. cinnamon
Place warm doughnuts into the bag and shake to coat.

Glaze:
Make while the doughnuts are baking.
1 1/4 cups semi-sweet or bittersweet chocolate chips
1/3 cup heavy cream
1 T Light Karo Syrup
Pinch of Salt

Heat the heavy cream, Karo syrup and salt in a small sauce pan until "bubbles" appear around the edges.  Pour the heated cream mixture over the chips in a small glass bowl.  Allow to sit a few minutes, then stir until smooth.  Dip the tops of the doughnuts and place on a parchment lined rack. 

I added a sprinkling of chopped peanuts...I live in the South, but you could also add Sprinkles to remind you of those processed doughnuts at your favorite shop.  Enjoy!

Now, the winner of March's sweet cherry apron is Nancy C from NancyCreative blog!  Just email me your address and I'll get this pretty apron off to you ASAP!

Tomorrow, I'll have an unusual cookie with April's Give-Away apron...no fooling!