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Mexican Hot Chocolate Baked Doughnuts

written by Ashley Fehr

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Prep Time 15 minutes
Total Time 23 minutes
Servings 12 doughnuts

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Published on April 22, 2015 / Last updated on April 11, 2022

I just get in a phase sometimes and I can’t stop.

stack of three chocolate donuts on white plate with chocolate glaze sprinkles and marshmallow bits

I think I’ve made baked doughnuts 3 or 4 times since my first success a few weeks ago. But I’m kind of in love!

They’re so easy to pick up and eat, and they’re not messy. I like mine totally covered in glaze rather than frosted, as the glaze firms up and keeps all the moisture inside the doughnut.

overhead image of six mexican chocolate donuts on cooling rack

So Cinco de Mayo isn’t something we really celebrate over here.

But sometimes holidays are more of an excuse to experiment with different cuisines or types of food than a big huge celebration.

I love Mexico.

I’ve been to Mexico 3 times, but only once to Resort Mexico. The other two times I went to Mexico was to do things like help build houses, work in orphanages, run kids camps, and things like that. And, I have to say, I love Real Mexico.

close up image of mexican chocolate donut with chocolate glaze and mini marshmallows

One of the things I loved most about Real Mexico was the food – it is WAY better than Resort Mexico food. I just don’t think anything compares to tasting food made by the people who really know how to make it. Everything I thought I knew about Mexican food? Not what Mexican food was really all about.

Fresh tortillas, tres leches cake (AKA, pretty much the most amazing thing you could ever want to put in your mouth), fish tacos, tortilla soup, etc., etc., etc.

I remember the incredible pastry shops and people selling fresh cinnamon sugar doughnuts right on the street for 25 cents.

And I don’t think I’ve ever actually had Mexican Hot Chocolate.

six chocolate donuts on cooling rack with chocolate glaze and mini marshmallows

Ever since I made this Flourless Mexican Chocolate Cake, I’ve been intrigued by the combination of flavors. For Cinco de Mayo, I wanted to transform them into a doughnut. I used just a tiny bit of cayenne, and it’s really subtle. If you really like spice with your chocolate, you can definitely increase it.

You can use whichever hot chocolate powder is your favorite – with marshmallows, without marshmallows, dark chocolate, milk chocolate – or even homemade. Adjust the flavors to your tastes as you go: if you start small with the spice in the doughnut, taste them when they come out. If you want to add more cinnamon and cayenne to the glaze to enhance the flavors? Go for it!

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Mexican Hot Chocolate Baked Doughnuts

written by Ashley Fehr

No ratings yet
Mexican Hot Chocolate Baked Doughnuts: fudgy chocolate doughnuts with cinnamon and cayenne. A sweet treat with a hint of spice — perfect for your Mexican fiesta! www.thereciperebel.com
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Cuisine American
Course Bread and Baked Goods, Dessert
Servings 12 doughnuts
Calories 327cal

Ingredients

  • 1/3 cup cocoa powder
  • 1/3 cup hot chocolate powder
  • 1 3/4 cups all-purpose flour
  • 1 1/4 cups lightly packed light brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tsp cinnamon
  • 1 pinch – ¼ tsp cayenne pepper
  • 2 large eggs
  • 3/4 cup buttermilk or use regular milk
  • 2 teaspoons vanilla
  • 2 teaspoons white vinegar
  • 1/3 cup vegetable oil

Glaze

  • 1 1/2 cups powdered icing sugar
  • 1/2 cup hot chocolate powder
  • 4 tbsp boiling water
  • 2-3 tbsp milk
  • Additional cinnamon and cayenne if desired
  • Chocolate sprinkles or marshmallows if desire

Instructions

  • Preheat oven to 375 degrees F and lightly grease doughnut pan.
  • In a large mixing bowl, whisk together cocoa, hot chocolate powder, flour, sugar, baking powder, baking soda, salt, cinnamon and cayenne.
  • 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, whisk the sugar, hot chocolate powder, and boiling water in a medium bowl until smooth. Add 2-3 tbsp milk and whisk until you reach desired consistency. Add additional cinnamon and cayenne to taste if desired.
  • Dip each doughnut into the glaze, then overturn, place on a wire rack and add sprinkles and marshmallows if desired(I recommend doing it this way rather than dipping the doughnut into the candies because then the sprinkles become too wet and it’s difficult to stick them on the rest).
  • Let set on the counter for 2 hours for the glaze to set.

Nutrition Information

Calories: 327cal | Carbohydrates: 60g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 29mg | Sodium: 294mg | Potassium: 153mg | Fiber: 1g | Sugar: 42g | Vitamin A: 65IU | Calcium: 74mg | Iron: 1.7mg

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. Donna Reid says

    Hi Ashley,
    I don’t have a donut pan and wondered if I could use a regular muffin tin. What do you think?

    Reply

  2. Erin says

    Nice recipe 🙂 Mine turned out a little dry; I think next time I will lower the oven temperature and cook them for longer. Loved the glaze. I didn’t put milk in it because I used 1C powdered sugar and about 3/8C cocoa powder (was running out of cocoa powder so I made less glaze, it worked out just fine!) and I didn’t need the extra liquid. I put lots of cayenne in the glaze because the donuts weren’t spicy enough 😀 It was delicious!

    Reply

    • Ashley says

      Thanks Erin! We like our spice pretty milk, so I’m glad to hear you could bump it up in the glaze! I’m sorry to hear they were dry! I’m not sure if different hot chocolate powders have different ingredients or what 🙁

      Reply

      • Erin says

        Oh, you know what, that might have been it! I didn’t use hot chocolate powder, I used all cocoa powder. I didn’t like the ingredients in any hot chocolate powders I looked at.

  3. Dorothy Dunton says

    Hi Ashley! These are on my list of “must make soon” recipes Years go when we lived in Michigan a Mexican woman ran a small restaurant in her home, no advertising, no sign, just word of mouth. You would call her and tell her when you would like to come and how many people you were bringing. There was no menu. You simply ate what she cooked that day. Occasionally, if she was really busy you might end up holding a grandchild on your lap because her entire family was in the kitchen cooking! Talk about good fun and authentic food!

    Reply

  4. Marie Czarnecki says

    Would you “PLEASE” tell me what a donut pan is. I heard of everything else but not that. Please just e-mail me so I know. Thank You.

    Reply

  5. Jess @ Flying on Jess Fuel says

    I don;t think there’s ANYTHING wrong with being in a donut phase 😉 These look yummy!! Even in California, the hole in the wall “real” Mexican joints are always better than the… errr… *cleaner* looking ones. 😉

    Reply

  8. Mariah @ Mariah's Pleasing Plates says

    Donuts are my love language! Seriously! These look amazing Ashley! Pinned!
    And I have only been to resort Mexico so I think I am missing out 😉

    Reply

    • Ashley says

      Thanks Mariah! I was lucky to get to travel when I was a teenager — I don’t think I’ll make it back anytime soon!

      Reply

  13. My Kitchen Craze says

    These look great Ashley!! I’ve been to Mexico a few times also. If you ever have a chance you need to go to Cancun. The food there is Ah-mazing. Nothing like the food in the states. I’ve never had mexican hot chocolate either. These doughnuts look so moist and delicious! I agree about the glaze. Yumm, with I has dome to eat.

    Reply

  16. Stacey @ Bake Eat Repeat says

    Oh my those look fantastic! I had Mexican coffee for the first time while in Mexico this spring and it was so good, I definitely want to find a recipe for that. Don’t know if I’ve ever had Mexican hot chocolate though! I’m gonna have to dig out the doughnut pan and make these!

    Reply

  17. Natalie @ Tastes Lovely says

    Keep bringing on the baked doughnuts! I got myself a Mexican Hot Chocolate when we were in Mexico over Christmas. So good! Can’t wait to try them in donut form : )

    Reply

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