Chocolate Donuts (Makes 12 donuts- I would just double the recipe if you have kids in the house)
combine in a medium bowl
1 cup flour (you could easily use GF flour)
1/2 sugar
1/4 cup cocoa powder
1/4 cup mini chocolate chips
1/2 tsp baking soda
combine in small bowl
1/2 tsp vanilla extract
1 egg
6 TBS sour cream
1/4 cup milk
1/4 vegetable oil (or coconut oil)
Pre-heat the oven to 375 degrees. Mix the dry ingredients together in a medium bowl, combine the wet ingredients in a small bowl, then add the wet ingredients to the dry. Grease the donut pan, then evenly fill the pan. Bake for 8 minutes or until the tops spring back upon touch.
Let the donuts cool in the pan a bit before removing. Meanwhile make the chocolate glaze.
Chocolate Glaze (enough for 24 donuts, so you should just double the donut recipe!)
1/3 cup unsalted butter
1/4 cup whole milk, warmed
1 TBS light corn syrup
2 tsp vanilla extract
4 ounces bittersweet chocolate chopped
2 cups powdered sugar (I don't bother sifting, but it's probably a good idea)
Combine the butter, milk, corn syrup and vanilla in a medium sauce pan or medium heat until the butter has melted. Decrease the heat to low, add the chocolate and whisk till melted. Turn off heat, add the powdered sugar and whisk till smooth. Place the mixture over a bowl of warm water and dip the tops of the donuts immediately. Take one donut at a time and carefully submerge the top, lift out of the glaze, flip over and allow to cool on waxed paper or a wire rack. Allow the glaze to set for 30 minutes before serving. I love sprinkles, so of course I add sprinkles before the glaze sets.
