I just get in a phase sometimes and I can’t stop.
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.
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.
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.
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!
Mexican Hot Chocolate Baked Doughnuts
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
- 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 – 1/4 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
- 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
- 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.