Double Chocolate Donuts

Baked Heart Shaped Chocolate Donuts with a Chocolate Glaze and a medley of Valentine’s Day Sprinkles.

Baked Double Chocolate Heart Shaped Donuts with Valentine’s Sprinkles

I had so much fun making these baked double chocolate donuts. There were little heart sprinkles ALL over my kitchen… but what else is new? Ha. I bought my heart shaped donut pan a few years ago on sale after Valentine’s Day and then left it sitting in my basement for a few years and when I discovered it again earlier this year… thanks to Marie Kondo lol. I knew I that I had to finally use it this Valentine’s Day.

I decided to go with a double chocolate donut because who doesn’t love chocolate? The more chocolate the better in my opinion. As these are baked donuts the texture is more cake-y than your typically fried donut. I decided to keep my glaze thicker - more frosting like, but you can thin it out with extra heavy cream if you prefer a thinner glaze.

I can’t believe I waited so long to make heart shaped donuts. They are super cute and quick to make. I didn’t even have to pull out my KitchenAid Mixer. I mixed these bad boys by hand and piped them into the donut pan. They bake up quickly and look super cute topped with sprinkles!

Baked Double Chocolate Heart Shaped Donuts with Valentine’s Sprinkles

Double Chocolate Donuts

Makes: 2 Dozen Donuts

Ingredients

For the Donuts

1 ¼  c flour

½ c sugar

¼ c cocoa powder

1 tsp baking powder

¼ tsp salt

¼ c butter, melted

⅛ c canola oil

1 egg

1 tsp vanilla extract

¾ c milk


For the Frosting

1 c powdered sugar

2+ tbsp heavy cream

2 oz semi sweet chocolate, chopped

2 tbsp butter

Sprinkles

Directions

For the Donuts: Pre-heat oven to 350F. Spray donut pan with cooking oil, set aside. In a large bowl whisk together flour, sugar, cocoa powder, baking powder, and salt. In a medium bowl, whisk together melted butter, oil, egg, vanilla and milk. Slowly whisk the wet ingredients into the dry ingredients. Whisk until combined. Transfer the donut batter to a pipping bag. Pipe batter into donut wells. Bake for 6-8 minutes or until a toothpick comes out clean. Let cool in the pan for 3-5 minutes before transferring to a wire rack to cool completely.

For the Glaze: In a small bowl, whisk together icing sugar and two tablespoons of heavy cream. In a microwave bowl, in 20 second intervals, melt together chocolate and butter, stirring between each interval. Stir melted chocolate into icing sugar mixture. *For a thinner glaze add additional heavy cream, one tablespoon at a time, until desired consistency is reached. Using an off set spatula frost donuts. If using, add sprinkles immediately.

 
Baked Double Chocolate Heart Shaped Donuts with Valentine’s Sprinkles

Mini Dark Chocolate & Cherry Panettone

These mini panettone are filled with delicious dark chocolate and sweet cherries. They are sure to delight on Christmas morning!

Mini Dark Chocolate & Cherry Panettone

Let the Christmas baking begin! I am so excited to share with you all of the delicious Christmas treats I have been making, testing and tasting over these past few weeks! I thought I would start off with my Mini Dark Chocolate and Cherry Panettone. It has become a bit of a tradition of mine to bake a panettone each Christmas. It started with these mini ones and then last year I made a more traditional large loaf. I decided to go back to the mini ones again this year. There is just something about mini desserts that is so fun. They are easily shareable and hard to resist!

I love that these aren’t overly sweet. The slight bitterness of the dark chocolate pairs really well with the sweetness of the dried cherries. Its a delicious combination. I love the tender, flakiness of the panettone dough. I have been enjoying these for breakfast with a cup of tea! yum!

What Exactly is Panettone?

Well I am glad you asked! It is a traditional Italian sweet bread that is typically prepared around Christmas. It is usually a large loaf with a round base and a muffin like top. The dough is made using lots of butter and eggs which gives the Panettone a tender flakey texture. It usually has candied citrus and/or dried fruits throughout.

Making the Dough

Making a yeast dough can always be a little nerve racking but it is totally worth it! This dough comes together quickly and doesn’t require a lot of kneading. Just make sure you start the process early on in the day as it requires two 90 minute rise times before heading to the oven.

The only other thing to be cautious of when making these panettone is not over heating the milk and butter. Just heat until all the butter has melted and the milk is warmed. You don’t want it to get too hot! If you add super hot milk to the flour and yeast mixture you could kill the yeast and your dough won’t rise as it should. It will also melt the chocolate chips which you don’t want either!

Mini Dark Chocolate & Cherry Panettone

Mini Dark Chocolate & Cherry Panettoni

Makes: 12 mini panettoni
Time: 30 minutes active time, 90 minute rise time x2

Ingredients:

2 packages instant yeast

4 c all purpose flour

1 tsp salt

1/2 c warm milk

1/4 c warm water

1/4 c butter

1/2 c sugar

3 eggs

2 egg yolks

1 tsp vanilla extract

1 c dark chocolate chunks

1 c dried cherries

1 egg

2 tbsp milk

Directions:

Grease a large bowl with butter, set aside

In a stand mixer fitted with a paddle attachment, mix together flour, yeast and salt on low speed for 5 minutes. In a small saucepan over medium heat combine milk, water, butter and sugar. Heat until all the butter is melted and mixture is warm, do not over heat. If the mixture is too hot, it will kill the yeast. The milk should be warm to the touch, if it feels too hot wait for it too cool down slightly before adding it to the flour mixture.

On low speed, slowly pour the milk mixture into the flour mixture. Mix until just combined. Add in eggs, egg yolks and vanilla. Stir in dark chocolate and dried cherries. until just combined. The dough should be sticky to the touch Transfer dough to prepared bowl, cover with plastic wrap. Allow dough to rise in a warm, draft free area until doubled in size (approx 90 mins)

Line cupcake pan with parchment paper cupcake liners. Once dough is doubled in size, punch dough down. Turn onto a lightly floured surface. Cut dough into 12 even pieces. Roll into balls and place in cupcake liners. Cover with clean tea towel and let rise until doubled in size (aprox 90 mins).

Beat together remaining egg and 2 table spoons of milk to create egg wash. Brush on tops of each mini panettone. Bake at 350F for 11-15 minutes or until tops are golden brown.

 
Mini Dark Chocolate & Cherry Panettone

S'more Cupcakes

Nothing says summer quite like a s'more! These chocolate cupcakes are topped with a rich chocolate ganache buttercream, graham cracker crumbs and a toasted meringue frosting

S'more Cupcakes: Chocolate Cupcakes with graham crackers crumbs and meringue frosting

I'm back! Did you miss me? I didn't mean to take such a long break between posting - but I am super excited to share these s'more cupcakes with you! I also have lots of other fun recipes to share with you over the next couple of weeks. I am so excited about all of the the delicious summer berries and stone fruits that are in season right now. But back to the cupcakes.

 After I made this Lemon Rosemary Meringue Cake, my mom surprised me with a kitchen torch! I was super excited...and a tiny bit nervous (have you seen those flames! haha) to try it out. I debated what to make first. But once the weather really started warming up, I knew that I wanted to make a twist on a summer time classic. One of my favourite things about summer is summer nights sitting around a bon fire with friends, roasting marshmallows and making s'mores. Nothing says summer more than s'mores.

These cupcakes are the perfect summer treat - great for a summer bbq, to celebrate the kids being done school or you know, just because. They have all the elements of a s'more - just in cupcake form! The chocolate cupcake base is one of my favourite go to recipes - slightly modified. It is moist and full of chocolate-y flavour. The chocolate ganache frosting is rich, smooth and creamy - I could eat it with a spoon! the crushed graham crackers add texture to the cupcake. The shinning star of these s'more cupcakes however, is the meringue frosting. It is sweet and sticky - just like a marshmallow. It also browns beautifully.  There is no doubt about it - these cupcakes are visually stunning. The combination of the different textures and flavours makes you want to dive right in and of course have s'more! 

S'more Cupcakes: Chocolate Cupcakes with graham crackers crumbs and meringue frosting

S'more Cupcakes

Makes: 2 dozen

Ingredients 

For the Cupcakes

1/2 c hot water 

1/2 c cocoa powder 

2 1/4 c flour 

1 tsp baking powder 

1 tsp baking soda 

1 tsp salt 

1c butter, cut into cubes

2 c sugar 

4 eggs, at room temperature

1 c sour cream 

For the Frosting

1/2 c chocolate chips 

1/4 c heavy cream 

1/2 c butter, at room temperature 

2 c icing sugar 

1 c crushed graham crackers

For the Meringue

4 egg whites

1 c sugar 

Directions

For the Cupcakes Preheat oven to 350F. Line cupcake pans with liners. In a small bowl, whisk together hot water, cocoa powder. In another medium bowl, sift together flour, baking soda, baking powder and salt. 

In a small sauce pan, over medium heat combine the butter and sugar. Stir occasionally, until the sugar is dissolved and the butter is melted. Remove from heat and pour into bowl of stand mixer fitted with paddle attachment. On medium, beat butter & sugar mixture until it begins to thicken and pales in colour (approx. 4-5 mins). You want to ensure the mixture has cooled slightly before adding your eggs. Add eggs one at a time, scrapping down the sides of the bowl after each addition. Add in cocoa mixture. Mix until incorporated.  With the mixer on low speed, add half the flour, followed by the sour cream, ending with the rest of the flour mixture. Mix until just incorporated.

Divide batter evenly into prepared cupcake liners. Fill liners 1/2-2/3rds of the way full.  Bake for 18-20 minutes, or until a toothpick inserted into the centre comes out clean. Let cool in pan for 5-10 minutes before transferring to a wire rack to cool completely. 

For the Frosting  In a small microwave safe bowl, heat the cream for 30-40 seconds or until almost boiling. Pour over chocolate chips and stir until melted, creating a chocolate ganache, set aside. 

In the bowl of a stand mixer, fitted with a paddle attachment, over medium to high speed, cream together butter and powdered sugar until light and fluffy. Beat in chocolate ganache until well incorporated.

For the Meringue  Over a double boiler heat together the egg white and sugar for 5 -7 minutes, whisking constantly. Transfer mixture to a clean stand mixer fitted with a whisk attachment. Whisk on high for 5 - 7 minutes or until stiff glossy peaks form.

To Assemble Fill pipping bag fitted with a large round tip (or coupler) with the chocolate ganache frosting. Pipe a boarder around the cupcake and roll in crushed graham crackers. Fill a second pipping bag fitted with a large star tip (Wilton tips 1M or 2D) with the meringue. Pipe meringue into the centre of the cupcake and brown using a kitchen torch.

 

S'more Cupcakes: Chocolate Cupcakes with graham crackers crumbs and meringue frosting