Tag Archives: sprinkles

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Double Chocolate Doughnuts w. Chocolate Sprinkles

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It’s no secret we’re fiends for chocolate around here–Sean especially…and today is his birthday! Yay! I made these doughnuts with my favorite dude in mind, piling chocolate on top of chocolate with a sprinkling of more chocolate for good measure.

These doughnuts are of the baked variety–cakey and tender with an intense chocolate flavor. The glaze is a super simple mixture of powdered sugar, cocoa, and milk. The chocolate sprinkles are actually chocolatey, not just brown, adding that extra little bit of decadence.

Double Chocolate Doughnuts

Adapted (lightly) from Shutterbean

I used a heart shaped doughnut pan, making 1 dozen doughnuts–if you use a regular doughnut pan you should yield about 6 doughnuts. 

1 cup cake flour

1/4 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup sugar

1/2 cup buttermilk

1 egg

3 Tablespoons unsalted butter, melted

1 teaspoon vanilla extract

Preheat oven to 350*F. Lightly spray a doughnut pan with cooking spray.

In a mixing bowl whisk together the flour, cocoa, baking soda, salt, and sugar. In a large measuring cup whisk together the buttermilk, egg, butter, and vanilla. Mix the wet mixture into the dry until just combined. Scrape the batter into a plastic bag, cut off the tip, and pipe batter into doughnut pan wells–about 1/2 way up the sides. Bake for 10 minutes (heart shaped) or 13 for regular doughnuts. Allow to cool about 5 minutes in the pan before turning out onto a rack to cool. Glaze and sprinkle once doughnuts have cooled.

Chocolate Glaze

1/2 cup powdered sugar

1 Tablsepoon unsweetened cocoa powder

3 Tablespoons milk

Whisk all ingredients together until combined well. Add more powdered sugar to thicken or milk to thin, to desired consistency.

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Vanilla Cupcakes with Chocolate Frosting

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If you follow me on Instagram, you may have already heard that this weekend was my birthday. This year I turned 28…which marks 10 years, ONE DECADE, since high school.

Oh, man, has so much changed!

In the past 10 years I went to and gradated from college, met Sean and MARRIED him, learned how to bake, became a blogger, became a dog-mom, became an aunt, held a few very different jobs, lived in various dorms/apartments/houses/seedy-abodes, moved to Michigan from Nevada, and, throughout, I was mistaken, right, prideful, and humbled. There was excitement and fear, loss and new life, goodbyes and a lot of celebrations. 18-year-old me and 28-year-old me are different in so many ways! Life is both what I wanted it to be and different too, and I am super thankful for that. I mostly just feel gratitude that I’m a bit older and wiser, that I’m no longer 18, so insecure, and weirded out by life.

With all these years under my belt, I’ve learned that homemade cakes/cupcakes are what most people secretly want for their birthdays. Sometimes though, when your the only baker in your gang of peeps, you have to make your own birthday treats. It’s all good though, since as the designated baker of your gang, you’re probably used to it. The advantage is that you can make ANY treat you’d like for your birthday. The disadvantage…there are so many choices, it can get a little overwhelming. That’s what happened to me this year, I was overwhelmed by all of my options! So, when this sort of thing happens, I usually revert to a classic. Nothing says classic birthday like moist, vanilla-scented yellow cake, chocolate frosting, and a flurry of sprinkles.

Vanilla Cupcakes with Chocolate Frosting and Sprinkles

This recipe bakes exactly 12 cupcakes. I almost never have a need for more than a dozen cupcakes, so this recipe was perfect! The frosting is super easy to whip up and makes just enough to ice all of the cupcakes. The sprinkles are just a mix of things I had on hand…you can use whatever you want or do without. 

Cupcakes

adapted from Joy the Baker

1 cup all-purpose flour

scant 3/4 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

pinch of salt

3 Tablespoons unsalted butter, softened

1/2 cup buttermilk

1 egg

1 1/2 teaspoons vanilla extract

Preheat the oven to 350*F

In the bowl of a mixer, or a large bowl with a hand held mixer, combine flour, sugar, baking powder, baking soda, salt, and butter. Beat ingredients together on low until a sandy consistency is achieved. Mix in half of the buttermilk until just incorporated.

Whisk together remaining buttermilk with egg and vanilla to combine well. Add to the flour mixture and beat just to combine, scraping the bowl as needed. Do not overmix.

Divide the batter among 12 paper lined muffin tins. Bake for about 20 minutes, until lightly golden and a toothpick inserted in the center of the cakes comes out clean. Cool completely on wire racks before frosting.

Chocolate Frosting

adapted from Honey and Jam

5 ounces good quality dark chocolate

8 Tablespoons unsalted, room temperature butter

pinch of salt

3 cups powdered sugar, sifted

2 Tablespoons unsweetened cocoa powder

1 teaspoon vanilla

4-8 Tablespoons half and half

Fashion a double boiler and melt chocolate. Set aside until cooled completely.

In the bowl of a mixer beat butter until creamy. Add melted, cooled chocolate and mix to combine. Add salt, sugar, cocoa, and vanilla. Beat to combine and add half and half 1 Tablespoon at a time until desired consistency is reached.

 

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Recipe: Rainbow Doughnuts!

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I am sort of obsessed with the trio of pink, purple, and teal together–though admittedly it’s not exactly a rainbow of color, it’s close enough for me. I always call it the Care Bear/Rainbow Pony color scheme. It’s the girliest and while I love, love it there aren’t a lot of applications of it in my life these days…as I am no longer 8-years-old and prone to hoarding my cache of Lisa Frank stickers. Those days are, sadly, long gone.

I originally purchased myself a heart shaped doughnut pan with plans for Valentine’s treats that never really happened, so when I was toying with the idea of something rainbow inspired for St. Patrick’s day I just knew it was time to make some heart-shaped, candy-colored doughnuts happen.

These doughnuts are the baked cake variety, all vanilla with a bit of pure maple syrup in the glaze for fun. They are tender, light, and unabashedly bright. I made them on a gloomy, rainy day…which we all know is just the sort of day that makes the best rainbows.

I made the little flags out of washi tape and toothpicks–I thought they came out super cute and they were really simple too. *Also, the plates, bunting, and cups were c/o Susty Party and were part of a fun, compostable party kit. You can find this kit, among other supplies on their website. The cups hold hot and cold liquids like a charm and the plates are SUPER strong. They also carry those paper straws we all know and love!

Baked Vanilla Cake Doughnuts

Adapted from Doughnuts by Lara Ferroni

I used vanilla sugar and vanilla extract in these, you can certainly omit the vanilla sugar for regular sugar if you do not have any on hand. This recipe make about 12 doughnuts. 

1 cup all-purpose flour

1 teaspoon baking powder

1/3 cup vanilla sugar

1/2 teaspoon grated nutmeg

1/2 teaspoon salt

2 Tablespoons unsalted butter

1/4 cup warm milk

1/4 cup plain yogurt

1 teaspoon vanilla

1 large egg, beaten

Gel food coloring, optional

Preheat the oven to 350F and lightly spray a doughnut pan with cooking spray.

If coloring, place a small drop of food color in 3 separate bowls and set aside.

Whisk together flour, baking powder, sugar, nutmeg, and salt in a large mixing bowl. Add the butter and using your fingertips, rub the butter into the dry mixture, as if you were making a pastry crust, until evenly distributed. Add the milk, yogurt, vanilla, and egg, stir until just combined, OR if using gel color leave slightly under-mixed, divide evenly among 3 bowls and fold to combine with the color.

Using a piping bag or spoon, fill each donut well 3/4 full, making sure the center post is free of batter. Bake until doughnuts spring back to the touch–6-10 minutes. Cool slightly before removing from the pan. Glaze as desired.

Glaze

1/2 cup powdered sugar

1 tablespoon maple syrup

1/2 teaspoon vanilla

1/2-2 teaspoons milk–depending on desired consistency

In a medium bowl whisk together all ingredients except milk. Add milk 1/2 teaspoon at a time to reach your desired consistency for the glaze. Dip donuts, rounded side down, in glaze and add sprinkles as desired.

** For the sake of full disclosure, I have to note that these items were given to me by Susty Party, however I was not paid for my review and all opinions are my own.