One of Eric’s favorite sweet treats are Mexican Hot Chocolate cupcakes. He loves when I whip him up a special batch. On Saturday, I decided to give donuts a try. He gave them a two thumbs up.
If you haven’t ever had Mexican hot chocolate treats, I warn you that they are spicy. Notice the chipotle pepper in there. I am much more into sweet, than spicy, when it comes to sweets. However, if you aren’t a big sweet eater, these fit the bill (according to my husband). Give them a try and let me know what you think.
- FOR THE DONUTS:
- 1½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ¾ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- ½ teaspoon ground chipotle pepper powder
- ½ teaspoon salt
- ¾ cup milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 eggs
- FOR THE GLAZE:
- 2 cups confectioners sugar
- 1 teaspoon vanilla
- 3 tablespoons milk
- To make the donuts. Preheat oven to 425°. Spray donut pan with nonstick cooking spray.
- In a large bowl, combine the flour, cocoa, sugar, baking powder, cinnamon, chipotle, and salt. Stir in the milk, butter, and vanilla, scraping the bowl as needed. Add the eggs, and mix until just combined. Scrape the bowl and give a final stir.
- Fill a decorating bag with batter and use it to fill each donut ring half full. Bake for 4 to 6 minutes, or until the donuts spring back to the touch. Allow to cool in the pan for 2 minutes, then transfer to a wire cooling rack. Cool completely before glazing.
- To make the glaze: Combine all of the ingredients in a medium bowl and whisk until thoroughly combined. Assemble donuts as directed above.
By the way, do you need a Donut Pan? I used a Wilton pan on these. You can buy one through the Amazon links below.
**This post is not affiliated with Wilton in anyway. The thoughts and opinions are completely my own. I did not receive any compensation for this post, but would be more than happy to try out their other products if they want to send them to me! 😉