Mexican Hot Chocolate Cake Donuts with Mocha Coconut Glaze

In our house we call these "Donuffins" because they are baked, not fried and seem to be the love child of a donut and muffin. It's great because you get the lower-fat and calories of a muffin with the frosting and sprinkle goodness of a donut. Win-win!

These are cake donuts, not yeast based risen ones and so they will also be appropriately titled:

Cake # 17: Mexican Hot Chocolate Cake Donuts 
with Mocha Coconut Glaze

Gotta get my cakes where I can or I'm never going to make it *grin*

Ingredients

1 3/4 cups all-purpose flour
3TBL cocoa powder
grated chocolate approximately 2oz - a Hershey Bar is perfect for this. I grate mine on a micro-plane like you would parmesan cheese.
3/4 cup white sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1 teaspoon salt

3/4 cup milk
2 eggs, beaten
1 rounded tsp instant coffee
1 teaspoon vanilla extract
1TBL melted butter or margarine
*optional 1 tsp chocolate extract. It's delicious but not essential.
1/4 cup (about a handful) mini chocolate chips

1 1/2 cup confectioners' sugar
1/4 cup cocoa powder
2 tablespoons brewed coffee or hot water
1/2 teaspoon vanilla extract (Kahlua would be a wonderful substitute)
Coffee Mate Coconut Creamer

Jimmies, sprinkles or mini-chips for decorating

Directions

Preheat oven to 325 degrees F (165 degrees C). Lightly spray a donut pan with cooking spray.

In a large bowl, mix flour, sugar, baking powder, cinnamon and salt. Grate in chocolate and whisk together.

In a separate bowl, combine milk, eggs, vanilla, chocolate extract (if using) and instant coffee. While stirring, pour in melted butter or margarine.

Mix dry and wet ingredients together until well blended. Fold in mini chocolate chips.

Fill each doughnut cup approximately 3/4 full. Bake 8 to 10 minutes in the preheated oven, until donuts spring back when touched. At elevation we cook them 12-14 minutes so don't be surprised if they take a bit longer then stated.

Allow to cool slightly before removing from pan. I remove them by running a butter knife carefully around the edges and twisting as I lift them out. We have an 11/12 success rate for not breaking. And the broken one makes a delicious snack for the cook and her helpers.

To make glaze, blend confectioners' sugar, cocoa, coffee and coconut creamer in a small bowl. Add creamer until the consistency is thick-dippable. Yeah, that's a word around here. Dip doughnuts in the glaze and swirl as you bring them out. If needed, smooth the glaze with a knife and let them sit for at least ten minutes -if you can resist them. Add sprinkles after dipping if desired. To make the striped ones, after using about half to three-quarters of your glaze, add more confectioners sugar and more coconut creamer. It should be lighter in color and more coconutty. Drizzle back and forth off the back of the spoon and let it set for ten minutes.

Look at all those yummy mini-chips. 

These are the best donuts we've created so far. I really hope you try them.