Baked Chocolate Donuts

12 Servings||Dairy free & gluten free option||35 minutes

Ingredients 

Batter:

1 1/4 cups flour (gluten free works here)

1/2 cup of cocoa powder 

1/2 cup of sugar 

2 tsp of baking powder 

1/2 cup sour cream/yogurt/or milk (dairy free works great & sour cream or yogurt is my first choice it makes them really rich and moist)

1/2 cup of melted butter or oil 

2 eggs

1 tsp of vanilla

Icing:

3/4 cup of powdered sugar

1/4 cup cocoa powder

1 tsp vanilla 

2-4 tbsp of Hot water. 

Sprinkles

Donut pan

Icing:

1 cup of powdered sugar

1 tbsp of cranberry sauce or jelly (plus a little more for the top garnish)

1 tsp - 1 tbsp of milk or water to thin the icing

Baking Instructions 

Preheat oven to 350

Spray or grease your donut pan well

Mix the dry ingredients.

Make a well in the middle and mix in all the wet ingredients with a spoon until you have a cohesive & smooth batter. 

Pour about 1/4-1/3 cup into your donut pan. 

Bake 12-15 minutes. 

As soon as you can pop them out and set them on a cooling rack with parchment or wax paper underneath. Let them cool about 5 minutes.

Meanwhile make your icing. 

Mix the powdered sugar & cocoa powder. 

Add in the liquid starting with the smaller amount.

Mix until you have a drippy icing consistency. You don’t want super runny and you don’t want thick frosting. You want to be able to dip the donut in the icing turn it over and most of it sticks but some drips down the sides. 

Immediately sprinkle the sprinkles on top. 

It ices well if the donuts are warm but not hot.