I have to be honest, Valentine’s Day doesn’t do a whole lot for me; I could sort of take it or leave it. Is that weird?
Don’t get me wrong, I love flowers (especially peonies, hydrangeas and tulips, just in case anyone is curious), chocolates, love notes and fancy dinners. But, I find all those things a lot more special and fun when they happen “just because”, and not because of the date on the calendar.
Actually I take that back…well, some of it at least. I do love that Valentine’s Day gives me an excuse to bombard you with all things, pink, red and heart-shaped. And, of course, a Valentine’s-inspired recipe wouldn’t be complete without chocolate!
If you made me these Mexican Hot Chocolate Doughnuts, I’d definitely be your Valentine! These doughnuts are lightly sweetened, super chocolatey and flavored with a mix of cinnamon, chili powder and a dash of cayenne, to add a hint of spiciness. Top that with a pretty pink icing and you’ve got one delicious sweet and spicy treat!
I started making baked doughnuts last fall, and after the first batch I was hooked! My doughnut pan is definitely one of the best purchases I made in 2012! My only regret is not buying a second pan.
If you haven’t made baked doughnuts yet, it’s time to get on it. In fact, I’m adding it to your 2013 to-do list! Baked doughnuts are super easy to make, there’s not a lot prep involved, they have a short cook time, and since these doughnuts are baked, not fried, it’s easy to go for guilt-free seconds.
Mexican Hot Chocolate Doughnuts
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon chili powder
- pinch cayenne pepper
- 1/2 cup low-fat buttermilk
- 1/2 cup packed brown sugar
- 1 egg
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- non-stick cooking spray
- For the glaze:
- 1 cup confectioners' sugar
- 1 teaspoon vanilla
- 1-2 tablespoons milk
- red food coloring
- heart-shaped sprinkles
Preheat the oven to 325 degrees F. Coat the doughnut pan with non-stick cooking spray. Set aside.
In a large bowl, whisk flour, cocoa, baking soda, salt, cinnamon, chili powder and cayenne pepper. In a small bowl, mix together buttermilk, sugar, egg, butter and vanilla until smooth. Add milk mixture to the flour mixture, and whisk until blended and smooth.
Spoon batter into a resealable plastic bag. Cut one of the corners and squeeze batter into the prepared doughnut pan about 3/4 full. Bake for 13 minutes, until the doughnuts spring back when lightly pressed. Remove from the oven and cool in the pan on rack for 3 minutes. Carefully turn doughnuts out directly onto rack and cool fully.
For the glaze:
In a small, shallow bowl combine confectioners' sugar, vanilla and 1 tablespoon milk. Stir until the mixture is thick and glazey. If this consistency is too thick, add a little bit more milk. If the consistency is too thin, add more sugar. Add one drop of red food coloring (more for a darker color) and stir until the color of the glaze is even.
Dip cooled doughnuts into the bowl and allow excess glaze to drip back in the bowl. Transfer back to the rack. Top with sprinkles.
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