I was debating over the name for these doughnuts for a long time.
On a whim, when I was picking up some seasonal goodies (along with the Lucky Charms for this recipe), I was passing by the Easter Candy section and, as a food blogger, I couldn’t just walk by.
I picked up a bag of Mini Eggs and a bag of Robin’s Eggs (the Easter whoppers), and told myself I would use them in some recipe and not actually eat them all straight from the bag.
And they sat in my cupboard for a couple weeks while I tried to dream up something creative and original to make with them. So many times I was tempted to tear into the bag, but I refrained, telling myself I would need them for a recipe soon.
And in the end I just wanted chocolate doughnuts.
But it’s Easter.
The food blogger in me says, “if you crush up Easter chocolates, and sprinkle them on a chocolate glazed doughnut, they become Easter Doughnuts.”
Just like if you make cookies with red and green candies they become Christmas Cookies. And if you use just green candies they become St. Patrick’s Day Cookies.
Orange and brown? Halloween Cookies!
It always used to bother me, to be honest. When I’d see something like a basic cake recipe, with red and green sprinkles get like 147, 834 pins at Christmas time. I was all like, “can’t they see beyond the sprinkles?!”
And now I’ve totally fallen victim to the Holiday Madness.
Hence, Easter Doughnuts.
I turned to my bloggy friends and asked their advice.
Chocolate Easter Candy Doughnuts?
Chocolate Easter Doughnuts?
Double Chocolate Doughnuts?
Double Chocolate Doughnuts with crushed Easter Candies?
Double Chocolate Glazed Mini Egg Robin’s Egg Easter Doughnuts?
Okay, so the last one was never a contender.
And even though they’re Double Chocolate Easter Candy Doughnuts, you can mix things up and add red and green sprinkles for Christmas, orange and brown for Halloween, pink and red for Valentine’s Day… or just skip the sprinkles and candy and stick with the chocolate!
I tried 2 recipes for chocolate doughnuts before picking a favorite, and this one is from King Arthur Flour. They are cakey but have a super chocolatey flavor and are so moist!
I made a thin chocolate glaze, because I like a glaze on my doughnuts that firms up nicely. Smash up some candy using a plastic bag and a rolling pin and you’re good to go! Even without the Easter candy, they’re totally fudgy and delicious!
- ⅔ cup cocoa powder
- 1¾ cups all-purpose flour
- 1¼ cups lightly packed light brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- ¾ cup buttermilk (or use regular milk)
- 2 teaspoons vanilla
- 2 teaspoons white vinegar
- ⅓ cup vegetable oil
- 1 cups powdered icing sugar
- 2 tbsp cocoa powder
- 6-8 tbsp milk
- Chopped mini eggs and Robin’s eggs (Easter Whoppers) or candy of choice
- Preheat oven to 375 degrees F and lightly grease doughnut pan.
- In a large mixing bowl, whisk together cocoa, flour, sugar, baking powder, baking soda, and salt.
- Add eggs, buttermilk, vanilla, vinegar and oil and stir until combined (don’t overmix, but make sure everything is combined evenly).
- Scoop into a large piping bag or freezer bag (or you can just spoon it into the pans – I find piping it easier) and pipe a circle around each doughnut hole. Bake for 8-9 minutes until a toothpick comes out with moist crumbs or dry (not batter!).
- Let sit in the pan a few minutes before removing to a wire rack to cool. (Refill the doughnut pan if necessary).
- For the glaze, combine the sugar, cocoa, and milk in a medium bowl with a whisk until smooth.
- Dip each doughnut into the glaze, then overturn, place on a wire rack and sprinkle with crushed candies (I recommend doing it this way rather than dipping the doughnut into the candies because then the candies become too wet and it’s difficult to stick them on the rest).
- Let set on the counter for 2-3 hours for the glaze to set (I mean, you can eat them right away if you want!)