“BLESSED IS THE SEASON WHICH ENGAGES THE WHOLE WORLD IN A CONSPIRACY OF LOVE.” Hamilton Wright Mabie.
There is a conspiracy going on all right! And it’s happening at the Chocolate Party! Led by the amazing, talented and creative Roxana of Roxana’s Home Baking; my fellow bakers and I have conspired to add mint to our chocolate! Truthfully, I am more of a mellow mint girl. Spearmint and wintergreen are about all I can handle. But who can resist peppermint at this time of year?! So I decided on these rich, moist, chocolate cake donuts with a sweet, fudgey,chocolate peppermint glaze and strewn with chunks of crunchy, chopped peppermint bark! Conspire to make these for someone you love, here’s what you’ll need to do. . . . .
YIELDS: 12 donuts
LEVEL OF DIFFICULTY: Easy
CHOCOLATE CAKE DONUTS:
- 1 1/4 cups of all purpose flour
- 1/2 cup of packed light brown sugar
- 1/3 cup of unsweetened cocoa powder
- 1/4 cup of granulated sugar
- 1 Tablespoon of instant espresso coffee crystals
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of salt
- 1 egg, lightly beaten
- 1/2 cup of whole milk
- 1/2 cup of butter, melted
- 1 cup of mini semi sweet chocolate pieces
Preheat your oven to 375°F. I used 2 ( 3 inch, 6 donut) pans. Spray them liberally with cooking spray and set them aside.
In a large bowl, whisk together the flour, brown sugar, cocoa powder, granulated sugar, coffee crystals, baking soda, baking powder, and salt. Make a well in the center of the flour mixture and set aside. In a medium bowl, combine the egg, milk and melted butter. Add the egg mixture all at once to the flour mixture and stir until it is just smooth. Then stir in the chocolate pieces.
Spoon the batter into a large disposable pastry bag or large resealable plastic bag. Snip the tip of the pastry bag or corner of the plastic bag. Pipe the batter into the prepared donut pans filling the pans a little more than half full.
Bake for 8-10 minutes or until the tops spring back when lightly touched. Cool in the pan for 2 minutes and the invert the donuts onto a wire rack.
CHOCOLATE PEPPERMINT GLAZE:
- 4 ounces of chopped, semi sweet chocolate
- 4 Tablespoons of butter
- 3 cups of powdered sugar
- 2 Tablespoons of light corn syrup
- 1 teaspoon of natural peppermint flavoring
In a small saucepan, combine the chocolate and butter. Cook and stir over medium low heat until melted. Remove from the heat and stir in the powdered sugar, corn syrup and peppermint flavoring. Stir in enough hot water, about 4-5 Tablespoons, one Tablespoon at a time to make a thick glaze. Spoon the glaze over the donuts, allowing the excess to drip off. Place the donuts, glazed side up, on a wire rack and sprinkle with chopped peppermint bark, peppermint sprinkles, chopped candy canes, etc. Let stand until the glaze is set.
The first time I made these donuts, I did not fill the pans quite half full and the batch came out much smaller. I used the same glaze and sprinkled them with candy cane sprinkles. They were nice for a smaller bite, but not as moist as the larger donuts.
Recipe adapted from Better Homes & Gardens.
Enjoy! And be sure to visit the Chocolate Party to see what everyone else did with chocolate and peppermint!