MEXICAN HOT CHOCOLATE BAKED DOUGHNUTS

Mexican Hot Chocolate Baked Doughnuts image

Provided by @MakeItYours

Number Of Ingredients 20

⅓ cup Cocoa Powder
⅓ cup hot chocolate powder
1¾ cups all-purpose flour
1¼ cups lightly packed light brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 tsp cinnamon
1 pinch - ¼ tsp cayenne pepper
2 large eggs
¾ cup buttermilk (or use regular milk)
2 teaspoons vanilla
2 teaspoons white vinegar
⅓ cup Vegetable Oil
1 ½ cups powdered icing sugar
½ cup hot chocolate powder
4 tbsp boiling water
2-3 tbsp milk
Additional cinnamon and cayenne if desired
Chocolate sprinkles or marshmallows if desire

Steps:

Preheat oven to 375 degrees F and lightly grease doughnut pan.
In a large mixing bowl, whisk together cocoa, hot chocolate powder, flour, sugar, baking powder, baking soda, salt, cinnamon and cayenne.
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, whisk the sugar, hot chocolate powder, and boiling water in a medium bowl until smooth. Add 2-3 tbsp milk and whisk until you reach desired consistency. Add additional cinnamon and cayenne to taste if desired.
Dip each doughnut into the glaze, then overturn, place on a wire rack and add sprinkles and marshmallows if desired(I recommend doing it this way rather than dipping the doughnut into the candies because then the sprinkles become too wet and it's difficult to stick them on the rest).
Let set on the counter for 2 hours for the glaze to set.