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.
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.
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. Print
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
- Preheat oven to 350°F. Grease a standard sized donut pan and set aside.
- In a large bowl, mix together flour, cocoa powder, brown sugar, spices, baking soda, baking powder, and salt. Set aside.
- In a small bowl, whisk egg, milk, vegetable oil, vinegar, and vanilla extract. Add the wet ingredients to the dry, whisking to combine.
- Transfer mixture into a pastry bag or large ziplock with a hole cut into the corner. Pipe batter into donut molds, filling 2/3 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.
- 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.
More homemade donuts recipes from Broma Bakery:
Robin’s Egg Carrot Cake Donuts
Peanut Butter and Jelly Donuts
Maple Bacon Donuts