Double Chocolate Doughnuts
Having cocoa powder and chocolate chips on hand makes these whole-wheat doughnuts twice as nice: Use the cocoa powder in the batter and melt the chips for the finishing drizzle of melted chocolate. Rich and moist all around. Leftover doughnuts sounds like an oxymoron. But if you have them, refresh by heating in the micro- wave for 5 seconds—long enough to soften the base without completely melting the topping.
Whole wheat pastry flour
Unsweetened cocoa powder
1 large egg(s)
Semisweet chocolate chips
- Preheat the oven to 375°F. Lightly coat a silicone doughnut pan with 6 slots (¼-cup capacity each) with cooking spray.
- In a medium bowl, whisk the flour, cocoa, sugar, baking powder, and salt. In another medium bowl, whisk the egg, applesauce, and vanilla. Add the applesauce mixture to the flour mixture and stir until well combined. Scrape the batter into a medium resealable plastic bag. Snip a hole in 1 bottom corner of the bag and pipe the batter evenly into the prepared pan, smoothing the top.
- Bake until a toothpick inserted into the center of each doughnut comes out clean, about 15 minutes. Let cool in the pan for 2 minutes. Remove the doughnuts from the pan and let cool to room temperature.
- In a small microwave-safe bowl, microwave the chocolate chips on High, stirring every 20 seconds, until melted, about 45 seconds. Drizzle the chocolate over the doughnuts.
- Serving size: 1 doughnut