Delicious toffee bit chocolate baked donuts are delicious as a decadent dessert or as an impromptu "I need chocolate!" breakfast.
It's Monday.
Who wants to start the week off healthy?
Okay most weeks I raise my hand, try my hardest to start the week out right then progressively my eating habits fall apart as the week goes on and the kids get more stressful, my husband's flight schedule delays his return trip home and the amount of sleep I receive borders the non existent category.
It's a weekly cycle of ups and downs.
This week I'm already backtracking. I've got two weeks to have our house finished-painting, projects and all. Stressed? Um yeah! I've been up since 4:00 this morning and already I'm in the mood for chocolate.
Which I may have already succumbed to.
Okay, let's be real. Chocolate is really one of those food groups that can be consumed at any hour of the day and for any reason.
So I'm giving permission to consume this as breakfast or a decadent dessert. The kids are all your's in a few weeks. Seriously, when did the school year end? Life is crazily chaotic. Work schedules are insane! The cure for it all?
Grab some chocolate.
These should cure the craving.
Ingredients
- 1 ½ cups unbleached all purpose flour or gluten free baking flour
- ½ cup cocoa powder
- 2 tbsp cornstarch or arrowroot flour
- 1 cup sugar (we used coconut sugar and it worked just fine)
- 2 tsp baking powder
- ½ teaspoon salt
- 2 egg
- 1 cup buttermilk (dairy free milk alternatives can be used)
- 2 tsp vanilla
- ½ cup melted butter, coconut oil, oil, or nonfat plain greek yogurt
- ½ cup mini chocolate chips
- ½ cup toffee bits
- 2 tablespoons melted butter or 2 tablespoons oil (melted coconut oil works fine too)
- 2 tablespoons unsweetened cocoa
- 2 tablespoons hot water
- 1 cup confectioners' sugar
- ½ teaspoon vanilla
- ½ cup toffee bits
Instructions
- Preheat the oven to 450 degrees. Lightly grease a donut pan and set aside.
- In a large bowl mix together the flour, cocoa powder, cornstarch or arrowroot flour, sugar, baking powder, and salt. Make a well in the center of the mixture and pour in the eggs, milk, vanilla, and butter, oil or yogurt. Stir just until smooth. Fold in the chocolate chips and toffee bits.
- Spoon batter into the donut pans, filling approximately ⅔ of the way full. Bake at 450 degrees for 7-9 minutes or until donuts spring back lightly when lightly pressed in the center. Remove from oven, allow to cool for 10 minutes, then remove donuts from pan and move the donuts to a cooling rack to finish cooling completely. Glaze donuts once they have cooled completely.
- Mix together ingredients in a bowl. Stir until smooth. Add additional hot water (1-2 teaspoons at a time) to thin if needed. As sauce cools it will begin to thicken. To keep at the same consistency you may need to add in an additional 1-2 teaspoons of water at a time to thin and keep in it's original form. Dip the tops of each donut in the glaze, then sprinkle with additional toffee bits.
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