Chocolate Mexican Donuts on tray

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 baked 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 Mexican donuts were in our house of two, but the proof is in the pudding: every donut was gone not 24 hours after being made. 

Chocolate Mexican Donuts with bite taken out

These chocolate cinnamon 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.

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.

Chocolate Mexican Donuts stacked on plate

Tips for making these amazing Mexican donuts

These chocolate Mexican donuts can practically make themselves, this recipe is that easy! The key thing is to not over bake these babies, because dry cake donuts are kind of terrible. To tell when the donuts are ready to come out of the oven, insert a knife into one of the donuts and see if any residue is on the knife when you pull it out. If the knife is clean, your chocolate cinnamon donuts are ready!

Unlike most cake recipes, these homemade donuts don’t need to be fully cooled when you frost them. In fact, it’s better if they’re slightly warm still when you frost them; this makes the frosting go all gooey and makes the whole experience even better.

RECIPE

Chocolate Mexican Donuts

Yields 6 donuts

These Mexican donuts are essentially chocolate cinnamon donuts with a bit of a kick to them. These donuts are baked and are absolutely addicting!

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

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

Directions

  1. Preheat oven to 350°F. Grease a standard sized donut pan and set aside. 
  2. Combine the dry ingredients for the donuts in a large bowl. In a separate bowl, whisk together the egg, milk, vegetable oil, vinegar, and vanilla extract. 
  3. Slowly add the wet ingredients into the dry and mix until everything is combined.
  4. Add the donut batter into a baggie and snip off one corner so you can squeeze the mixture out. Pipe the batter into the prepared donut pan, filling each only 2/3 full.
  5. Bake for 12 minutes, or until a knife inserted into a donut comes out clean. Let the donuts cool slightly before frosting. 
  6. While the donuts cool, prepare the frosting. Mix the butter, chocolate, corn syrup, sugar, heavy cream, vanilla extract, and cinnamon until thick and creamy. Dip each donut into the frosting and top with chopped chocolate.  

by

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More homemade donuts recipes from Broma Bakery:

Robin’s Egg Carrot Cake Donuts

Snickerdoodle Donuts

Peanut Butter and Jelly Donuts

Maple Bacon Donuts

Oreo Donuts

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!

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

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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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