Hot Chocolate Doughnuts

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This was a post I meant to have in December, but these are still a great treat any time – especially while it’s cold out! Hot Cocoa is the ultimate feel-good drink when you’re freezing, and these “DOUGHNUT” disappoint. Yes, pun intended of course!

So let’s just cut to the chase – here they are:

Hot Chocolate Doughnuts

Alex Kornswiet
These are a great treat any time – especially while it’s cold out! Hot Cocoa is the ultimate feel-good drink when you’re freezing, and these “DOUGHNUT” disappoint. Yes, pun intended of course!
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Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 12 Doughnuts

Ingredients
  

Doughnuts

  • 1 cups all-purpose flour
  • 1 cups granulated sugar
  • 1/2 cup dark cocoa powder
  • 1 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon instant espresso
  • 1/2 cup whole milk
  • 1/4 cup vegetable oil
  • 1 large eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 cup boiling water

Toppings

  • Marshmallow Creme Kraft is readily available
  • Mini Marshmallows cut in half or Kraft Marshmallow Bites (already tiny)

Chocolate Glaze

  • 2 tablespoons whole milk or cream
  • 2 tablespoons light corn syrup
  • 4 oz semi-sweet or dark chocolate chips

Instructions
 

Doughnuts

  • Preheat oven to 350 F. Prepare doughnut pans with vegetable spray – make sure center of each doughnut cavities are sprayed too, to prevent sticking.
  • Bring your water to a boil in the small pot. Turn off once it’s bubbling, so none of it evaporates.
  • Mix flour, sugar, cocoa, baking powder, baking soda, salt, and instant espresso powder in the large bowl. Mix until combined.
  • Add milk, oil, egg, and vanilla to the dry ingredients. Mix until combined, and keep stirring an extra minute or so to incorporate air into the mixture.
  • Carefully pour in the boiling water, and stir until combined. Be careful with this so you don’t burn yourself.
  • Pour batter into doughnut pans, filling to the top.
  • Bake for about 12-15 minutes, or until you can insert a toothpick and it comes out clean.
  • Let cool.

Decorations

  • Pour 1 cup of marshmallow creme into a microwavable bowl. Microwave for 30-60 seconds, until smoother, and can fall slowly from a spoon. Set aside.
  • Once doughnuts have cooled enough to touch and safely remove from the pans, place them on a cooling rack (out of the pans). Dip each doughnut in the marshmallow creme, to coat the top. Place the doughnut back on the cooling rack (marshmallow creme side up), and let set for 10 minutes or so.
  • Meanwhile, prepare the glaze. Add milk or cream and corn syrup to a microwavable bowl. Microwave on high for 60 seconds. Once bubbling slightly, remove from microwave, and add chocolate into the bowl. Stir until melted completely. If it’s too thick, add more milk, 1 tablespoon at a time. You can heat up the entire mixture if it won’t melt completely – but do so in small time increments to avoid burning chocolate.
  • Dip the marshmallow side of the doughnut, into the chocolate glaze, to create a layered look on top (see photos).
  • Finish them off with the pieces of tiny marshmallow on top.
  • Enjoy!

Notes

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If you make this recipe, remember to tag me on Instagram @bread_andbreakfast, and use the hashtag #breadandbreakfast

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