DOUBLE CHOCOLATE EASTER CANDY DOUGHNUTS - THE RECIPE REBEL

Double Chocolate Easter Candy Doughnuts - The Recipe Rebel image

Provided by @MakeItYours

Number Of Ingredients 15

Previous Next

2/3 cup cocoa powder
1 3/4 cups all-purpose flour
1 1/4 cups lightly packed light brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
3/4 cup buttermilk (or use regular milk)
2 teaspoons vanilla
2 teaspoons white vinegar
1/3 cup vegetable oil
1 cups powdered icing sugar
2 tbsp cocoa powder
6-8 tbsp milk
Chopped mini eggs and Robin's eggs (Easter Whoppers or candy of choice)

Steps:

Preheat oven to 375 degrees F and lightly grease doughnut pan.
In a large mixing bowl, whisk together cocoa, flour, sugar, baking powder, baking soda, and salt.
Add eggs, buttermilk, vanilla, vinegar and oil and stir until combined (don't overmix, but make sure everything is combined evenly).
Scoop into a large piping bag or freezer bag (or you can just spoon it into the pans - I find piping it easier) and pipe a circle around each doughnut hole. Bake for 8-9 minutes until a toothpick comes out with moist crumbs or dry (not batter!).
Let sit in the pan a few minutes before removing to a wire rack to cool. (Refill the doughnut pan if necessary).
For the glaze, combine the sugar, cocoa, and milk in a medium bowl with a whisk until smooth.
Dip each doughnut into the glaze, then overturn, place on a wire rack and sprinkle with crushed candies (I recommend doing it this way rather than dipping the doughnut into the candies because then the candies become too wet and it's difficult to stick them on the rest).
Let set on the counter for 2-3 hours for the glaze to set (I mean, you can eat them right away if you want!)