foodie fridays: dark chocolate chip baked doughnuts with maple espresso glaze

Weekends equal doughnuts.

Or, is it doughnuts equal weekends?

I dunno.

What I do know; it is an insanely hard philosophical question to answer on a Friday morning. JEEZ!. Where are my manners? Let’s just go with, “C”, both. Deal? Deal.

Growing up, doughnuts were always reserved for after church. I didn’t understand it at the time (what seven year-old would), why I couldn’t have a chocolate long john doughnut for breakfast? No, my brothers and I had to earn our glazed sprinkle doughnuts. But let’s be honest, my parents did not want to deal with a bunch of wackadoo kids jacked up on pure sugar during Mass. If I was them, I wouldn’t want to get the stink-eye from the priest. Yikes.

So, this weekend, I am giving you the doughnut freedom to bake and eat whatever you like. But might I suggest these dark chocolate chip baked doughnuts? I mean, how flipping adorable are these little mini chocolate chips? I am so easily amused that the fact I can see them inside the fluffy baked doughnut makes me completely giddy.

And let’s not stop there, folks. You can’t forget about the glaze! Maple and espresso combined will make chugging a Mountain Dew and inhaling a Snicker’s bar feel like a walk in Sugar Park. These doughnuts are decadent and that’s how your weekends should be.

Print Recipe

Dark Chocolate Chip Baked Doughnuts with Maple Espresso Glaze

Yield: Makes 12 Doughnuts

Prep Time: 15 minutes

Cook Time: 7 minutes

Ingredients:

for the doughnuts:
2 cups cake flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/4 cup unsweetened cocoa powder
1/2 teaspoon nutmeg
1 teaspoon kosher salt
3/4 cup buttermilk
2 eggs
2 tablespoons unsalted butter, melted, cooled
1/2 cup dark chocolate mini chocolate chips

for the maple espresso glaze:
1 cup confectioners sugar
2 tablespoons maple syrup
2 tablespoons whipping cream
1 1/2 teaspoons espresso powder

Directions:

for the doughnuts:
Preheat oven to 425 degrees. Spray doughnut pan with nonstick cooking spray. In large mixing bowl, sift together cake flour, sugar, baking powder, nutmeg, cocoa powder, and salt. Add buttermilk, eggs, and butter. Beat until just combined. Fold in the mini chocolate chips. Fill each doughnut cup approximately 2/3 full.

Bake 10 to 12 minutes or until the top of the doughnuts spring back when touched. Let cool in pan for 4 to 5 minutes before removing. Spread the maple espresso on top of the doughnuts.

for the maple espresso glaze:
In a large bowl, combine all the ingredients. Whisk until desired consistency. You may need to add more cream should the glaze become to thick.

adapted from Food and Wine Magazine

All images and text ©Lauren Grier for The Curious Plate