These Mexican Chocolate Donuts are baked not fried, and have a nice spicy flavor. Not spicy hot, spicy flavorful. Cinnamon and nutmeg to be exact. Oh and coffee. Coffee always makes chocolate taste more like…chocolate. It’s one of my favorite baking tips.

This recipe calls for coconut oil which is all the rage right now. It’s a MCT oil (medium chain triglyceride) which means it’s more easily digested and metabolized that other fats. People have gone so far as to use it in coffee, but I can’t speak to that trend. It does have a high smoke point, which makes it a great oil to cook with. Plus it smells amazing.

Ingredients for 15 donuts:

1 C whole wheat flour

1/4 C unsweetened cocoa powder

1 tsp baking powder

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/2 tsp kosher salt

2 1/2 tbsp coconut oil, melted

1/3 C milk
1 tsp vanilla

1/3 C sugar

2 eggs

1/3 C espresso or strongly brewed coffee

Directions:

1. Preheat oven to 350 degrees

2. Sift flour, cocoa, baking powder, cinnamon and nutmeg

3. Whisk oil, milk, eggs, sugar, salt, vanilla and coffee together until smooth

4. Add dry ingredients to wet and combine

5. Grease a good nonstick donut pan, and distribute batter evenly

6. Bake for 7 minutes, remove from pan and place on a cooling rack, let cool completely before glazing

7. Repeat with remaining batter

Glaze for 15 donuts:

3 tbsp confectioners sugar

1 1/2 tbsp cocoa powder

1-2 tsp water

A sprinkle of kosher salt (optional)

Sprinkles, confectioners sugar, pink sugar, colorful sanding sugar, cinnamon hot candies (optional)

Directions:

1. Whisk all ingredients together

2. Add more water for a thinner glaze, more sugar for a thicker glaze

3. Decorate donuts with sprinkles, sugars and candies

What’s your favorite chocolate treat? I’d love to hear how you like these donuts if you make them at home.

xx,

Mrs. Wolf