My brother had his girlfriend over for breakfast the other morning. The sun was clouded over and the tide was high so we couldn’t think of anything to do. Rough life, I know.
The two of them allowed me to be the third wheel for baked donuts, a pan of scrambled eggs (my brother’s work) and the movie Robin Hood (good pick, girlfriend).
In my brother’s words (who does not like chocolate with breakfast), these donuts “are good. Not too sweet. I like them.” He’s really articulate.
I like these because they were more than one note: a little cinnamon, cakey texture, and a little pop from the chunks of cream cheese.
I baked these in a regular muffin pan then carved a hole to make them real donuts. Complete with buttermilk glaze from Amanda over on the Fake Ginger. But for Mother’s Day, I might have to do the raspberry glaze from Kate and her blog Kitchen Trial and Error.
Baked Chocolate Donuts
1 cup all purpose flour
2 tablespoons cocoa powder
1 tsp baking powder
1/4 tsp baking soda
2/3 cup sugar
1/2 teaspoon cinnamon
1/8 tsp nutmeg
1/2 tsp salt
2 tablespoons cream cheese
1/4 cup buttermilk
1/4 cup sour cream
1 teaspoon vanilla
For buttermilk glaze:
1-2 teaspoons buttermilk
1/2 tsp vanilla
1 cup powdered sugar
Lightly grease muffin tin or donut pan. Preheat oven to 350 degrees Fahrenheit.
Sift flour, cocoa powder, baking powder and baking soda into a bowl. Whisk in the sugar, cinnamon, nutmeg and salt.
In another bowl, mix buttermilk, sour cream, vanilla and the egg. Break cream cheese into little chunks and drop into wet mixture.
Mix wet mixture with dry but be sure not to overmix.
Fill muffin tins about half way full and bake for about 10 minutes or until the tops spring back. Let donuts cool for about three minutes in the pan then transfer to a wire rack to cool.
Place some parchment or wax paper underneath wire racks and drizzle donuts with glaze.