Ingredients
For the Doughnuts:
1/2 cup (43g) Dutch-process cocoa
1 1/3 cups (160g) King Arthur Unbleached All-Purpose Flour
3/4 cup (160g) light brown sugar, packed
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1/2 teaspoon espresso powder (optional)
1/2 cup (85g) chocolate chips
2 large eggs
1/3 cup (76g) milk
1 teaspoon King Arthur Pure Vanilla Extract
1 teaspoon white vinegar or cider vinegar
8 tablespoons (113g) unsalted butter, melted
For the Chocolate Icing (optional):
1 cup (170g) chocolate chips
4 tablespoons (57g) milk or half-and-half
Instructions
Preheat the Oven:
Preheat the oven to 350°F (175°C).
Prepare the Batter:
In a large mixing bowl, whisk together the cocoa, flour, brown sugar, baking powder, baking soda, salt, and espresso powder (if using). Stir in the chocolate chips.
In a separate bowl or large measuring cup, whisk together the eggs, milk, vanilla extract, and vinegar.
Add the wet ingredients to the dry ingredients, stirring just until combined. Once you no longer see any raw egg, fold in the melted butter. Do not overmix; the batter should be well combined but not beaten.
Prepare the Doughnut Pans:
Lightly grease the wells of two standard doughnut pans. If you only have one pan, you can bake the batter in two batches.
Spoon the batter into the prepared pans, filling each well about half to two-thirds full (approximately 64g to 70g of batter per well).
Bake the Doughnuts:
Bake the doughnuts for 12 to 15 minutes, or until a toothpick inserted into the center comes out clean. Be careful not to over-bake, as this can dry out the doughnuts.
Cool the Doughnuts:
Remove the pans from the oven and let them cool for about 30 seconds.
Use a nylon heatproof spatula or table knife to carefully loosen the edges of the doughnuts. Turn the pan upside down over a rack, tap it gently, and give it a little shake; the doughnuts should fall out onto the rack. If some stick, use the spatula or knife to loosen them further.
Finish the Doughnuts:
For a simple sugar coating, shake the warm doughnuts in a paper or plastic bag with 1 tablespoon granulated sugar.
If icing, let the doughnuts cool completely before applying the icing.
For the Chocolate Icing (optional):
Combine the chocolate chips and milk or half-and-half in a microwave-safe bowl or measuring cup.
Heat in the microwave until the liquid is steaming and starting to bubble.
Remove from the microwave and stir until smooth.
Dip the tops of each doughnut in the icing, spreading to coat, or spread the icing on the doughnuts with a knife. Garnish with sprinkles or shaved chocolate if desired.
