I really want to take this time to personally thank the person who invented breakfast pastries.
Croissants, doughnuts, danishes, muffins, cinnamon rolls, sticky buns, bear claws … thank you.
Because without you, breakfast would essentially be eggs and oatmeal. And if breakfast is supposed to be the most important meal of the day, why not make it the tastiest? Nothing fuels your day better than a freshly-fried doughnut coated in powdered sugar… or a streusel-topped, mile-high muffin drizzled with sweet glaze, am I right?!
I, for one, am a doughnut-lover through and through. Breakfast, snacking, dessert, whatever — I don’t discriminate with doughnut eating times or boundaries. And these, my friends, are possibly the easiest chocolate doughnuts you’ll ever make!
…not to mention the best, since they’re topped with crushed chocolate sandwich cookies and drizzled with chocolate CandiQuik. And it’s considered breakfast. Seriously, can we get a unanimous cheer for anonymous breakfast-pastry creator?! Because without he or she, everyone would just judge me for eating cookies and sprinkles atop my breakfast. But because of that magical person, I’m considered normal.
Well… breakfast-wise. The jury’s still out for everything else
*chocolate doughnut recipe courtesy of Buns In My Oven
- ¼ cup vegetable oil
- ¼ cup milk
- 6 Tbsp sour cream (I used light sour cream)
- 1 egg
- 1 tsp vanilla extract
- ¼ cup cocoa powder
- ½ cup white sugar
- 1 cup all-purpose flour
- ½ tsp baking soda
- ½ pkg (8 oz) Chocolate CandiQuik
- 1 cup crushed chocolate sandwich cookies
- Bone sprinkles
- Halloween non-pareils sprinkles
- Preheat oven to 375 degrees F. Liberally grease a regular-sized doughnut pan with cooking spray and set aside.
- In a large bowl, combine the first nine (9) ingredients with a rubber spatula until combined and a soft chocolate batter has formed. Spoon the batter into a large resealable plastic bag, seal out the air, and snip off a corner of the bag. Pipe the chocolate batter into each greased doughnut cavity, about ⅔ of the way full. You'll have leftover batter and will have to work in batches; that's okay.
- Bake the first round of doughnuts for 8-10 minutes or until doughnuts appear set and the tops spring back lightly when touched. Cool for about 3-5 minutes in the pan, then carefully invert the pan and allow doughnuts to cool completely on a wire rack set up over a sheet of wax paper. Re-grease the doughnut pan and continue with the remaining batches.
- Once doughnuts are cooled, melt your CandiQuik according to package directions, until smooth. Dip the tops of the doughnuts into the melted CandiQuik, allowing excess to drip off. Dredge the chocolate-topped doughnuts into the crushed cookies, then immediately sprinkle with the bone and Halloween sprinkles. Repeat with remaining doughnuts. If you have leftover CandiQuik, like I did, drizzle the remaining CandiQuik on top and add a couple more sprinkles. Serve doughnuts immediately afterward, or store at room temperature, airtight, for another day.
Creepy sprinkles not your thing? Omit them for a totally tasty “death by chocolate” doughnut, or top with chocolate sprinkles!