Mexican Chocolate Donuts- chocolate donuts get a little heat in this twist on a classic!

Mexican Chocolate Donuts- chocolate donuts get a little heat in this delicious twist on a classic!

Today we’re putting Mexican chocolate- that beautiful combination of dark chocolate and spice- into a soft and sinful donut. I’m talking a super light and fluffy cake donut topped with a chocolate ganache so good I ate it out of the bowl.

I wish I could tell you how much of a hit these were in our house of two, but the proof is in the pudding: every donut was gone not 24 hours after being made. 

Mexican Chocolate Donuts- chocolate donuts get a little heat in this delicious twist on a classic!

These donuts are really more like chocolate cake in disguise. And if you stack two on top of each other, they kind of look like it.

Side note: donut cake. Whaaaaat? That is happening at some point.

So really, it’s like you’re having cake for breakfast. I don’t know, I consider that a huge plus. Don’t you?

I mean if you don’t like cake for breakfast, you’re totally welcome to your bowl of muesli.

Mexican Chocolate Donuts- chocolate donuts get a little heat in this delicious twist on a classic!

Tomorrow I’m off to visit Alex in Ann Arbor. We plan to spend our days doing a whole lot of nothing, then going out to dinner. Or making dinner. Anything really involving a good dinner.

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RECIPE

Mexican Chocolate Donuts

Ingredients

For the donuts

  • 3/4 cup flour
  • 1/3 cup cocoa powder
  • 1/3 cup light brown sugar
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • pinch cayenne
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 egg
  • 1/3 cup milk
  • 1/4 cup vegetable oil
  • 2 teaspoons vinegar, white or cider
  • 1 teaspoon vanilla extract
  • donut pan

For the frosting

  • 1/4 cup bittersweet chocolate, chopped
  • 3 tablespoons butter
  • 2 teaspoons corn syrup
  • 1/2 cup powdered sugar
  • 1 tablespoon heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • chopped chocolate, for sprinkling

Instructions

  1. Preheat oven to 350°F. Grease a standard sized donut pan and set aside.
  2. In a large bowl, mix together flour, cocoa powder, brown sugar, spices, baking soda, baking powder, and salt. Set aside.
  3. In a small bowl, whisk egg, milk, vegetable oil, vinegar, and vanilla extract. Add the wet ingredients to the dry, whisking to combine.
  4. Transfer mixture into a pastry bag or large ziplock with a hole cut into the corner. Pipe batter into donut molds, filling ⅔ of the way up the molds. Bake for 12 minutes, or until a knife inserted into the donut comes out clean. Allow to cool slightly before frosting.
  5. While the donuts are cooling, make the frosting. In a microwave-safe bowl, combine the chocolate and the butter. Whisk in the corn syrup, powdered sugar, heavy cream, vanilla extract, and cinnamon. Dip each donut into the frosting and top with chopped chocolate.

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38 comments

Reply

These…..oh my……just yum!!! Mexican chocolate is a favorite flavor of mine that I don’t do enough. Gotta try these!

Sarah | Broma Bakery
Reply

Than you must, Tori!

Reply

Whoa Sarah! These look CRAZY good!! Dessert for breakfast is perfect in my book! Have an awesome time in Ann Arbor! I’m heading to UMich in a few weeks to visit my son Casey! Can’t wait!

Sarah | Broma Bakery
Reply

Thank you so much Mary Ann! Hope you have a fantastic time while you’re there!!

Reply

These look completely irresistible!

Sarah | Broma Bakery
Reply

My stomach can confirm 🙂

Reply

Wow these look insanely moist! My kind of cake donut!

Sarah | Broma Bakery
Reply

You know it, girl!

Reply

You are such a pro at lighting in food photographs! It’s perfectly hitting the chocolate ganache and making these doughnuts look more mouth watering than they already are.

Sarah | Broma Bakery
Reply

Thank you so much, Nicole, that means so much to me! Too nice 🙂

Reply

I can see how these would vanish so quickly! Also, I’m available for taste testing donut cakes. Just saying.

Sarah | Broma Bakery
Reply

Cool, let’s do it 🙂

Reply

Oh my gosh, Sarah! These are incredible, my mouth is watering!

Sarah | Broma Bakery
Reply

Thank you Sam!

Reply

These looks dangerously delicious! I’d finish these so fast 🙂

Sarah | Broma Bakery
Reply

But actually. Can confirm. 🙂

Reply

Pinned! These donuts are perfection Sarah!

Sarah | Broma Bakery
Reply

Thank you Jessica! My stomach thinks so, too 🙂

Reply

Looks look so fudgy and decadent — my gosh!!

Sarah | Broma Bakery
Reply

Thank you Nicole! <3

Reply

Hi Sarah, my family would go crazy for these, they look delicious!

Sarah | Broma Bakery
Reply

So glad to hear 🙂 They’d just gobble them up!

Reply

These look so rich and delicious! Pinned!

Sarah | Broma Bakery
Reply

Thank you Mira!

Reply

I heart you and doughnuts. Let’s get Do Rite next time you’re here. So like… 3 weeks. By the way, these are totally beautiful.

Sarah | Broma Bakery
Reply

Yes. We must. <3

Reply

amazing brown donuts, the mexican chocolate is one of the best chocolate quality

Reply

I love Mexican chocolate anything! These doughnuts look awesome!

Reply

Yes, this is the perfect excuse to buy myself a new donut pan! Love Mexican chocolate!

Reply

I’m not going to argue with chocolate for breakfast or even cake for breakfast. Thank you!

Reply

These look amazing!!! do you think they would work without a donut pan??

Sarah | Broma Bakery
Reply

Hi Maida! They would come out more like muffins. If this is ok, go for it!

Reply

Thanks!!! I might give it a try

Reply

What is the total yield on quantity for this recipe?

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