Recipes for "chocolate frosted donuts"

Preheat the oven to 375 degrees F (190 degrees C). Generously spray or brush a nonstick donut pan with cooking spray; set aside until needed.

Place eggs, vegetable oil, and maple syrup into a mixing bowl and whisk thoroughly until the mixture is emulsified, light, and a little bit foamy, 3 to 4 minutes. Add almond flour, baking powder, salt, and cocoa powder; mix everything together thoroughly with a spatula until all the almond flour is incorporated and you've achieved a very thick batter.

Transfer batter into a pastry bag, or a plastic zip-top bag with one of the corners cut off. Pipe the batter evenly into the prepared donut pan.

Dip a finger in water and smooth the tops of the batter to even out. Tap the pan on a work surface a few times to settle the batter even more.

Bake in the center of the preheated oven until a wooden skewer inserted into a donut comes out clean, 9 to 10 minutes. Let cool in the pan for 10 minutes before inverting onto a wire cooling rack. Cool completely before serving.

Preheat oven to 350. Mix all dry ingredients, using 1/4 cup brown sugar and setting the rest aside.

Whisk 1 tablespoon milk, 2 tablespoons melted butter, applesauce, and egg. Stir into dry mixture.

Pour batter into a gallon-sized plastic bag and cut the corner off. Pipe the batter into a greased mini-donut pan, filling each donut space about 1/2 full (for me, this was about 24 mini donuts). Bake for about 7 minutes. Remove from oven and take each donut out of the pan.

Melt remaining 2 tablespoons butter with 1/4 cup brown sugar in a small saucepan over medium heat. Stir in chocolate chips until melted. Bring to a boil and boil for about 2 minutes. Add 1 tablespoon milk and bring back to a boil. Add powdered sugar, using the last tablespoon of milk to help thin out the frosting if needed. Keep over low heat (otherwise it will start to crystallize) and dunk each mini donut into the frosting. Frosting should set almost immediately, so sprinkle each donut right away.