Well, I hope everyone had a fun St. Patty’s Day! I would have posted something fun to celebrate but, I was caught up doing other things that day. To make up for missing that day, I made these doughnuts. They’re just a little addicting just to warn you!
My dad brought home a box of girl scout cookies the other night. A box.. as in just ONE. We all know that isn’t enough! I probably ate 2/3 of them cause that’s just me; judge not. I think my dad ate the other package by himself on his way home from work. Now I know where I get it from.. So, if you love thin mints as I do, you’ll probably like these. They legit taste so close to the real thing!
I spent most my day in the kitchen trying to get them just right. About a million tries later and every dish from the kitchen in the sink, I finally got it down. I’m just glad my mom wasn’t home to see the kitchen, she would have pulled all her hair out just looking at it. I’m terrible about cleaning up as I go. I just throw everything in the sink and get to it when everything is done, all while the siblings sneak in what seems like a thousand cups while I’m not looking. Why must they use a different glass within 10 minutes of using another?! I don’t think I will ever understand.
- 1 1/2 cups all-purpose flour
- 2/3 cups sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup cocoa powder
- 1/2 cup strong coffee, really hot
- 1 ounce bittersweet chocolate
- 2 tablespoons butter, melted
- 2/3 cups milk
- 1 egg
- 1 1/4 teaspoons pure peppermint extract
- 10 ounces bittersweet chocolate
- Preheat oven to 350°F. Lightly grease your doughnut pan (if using non-stick, skip this step).
- In a mixing bowl, whisk together the flour, sugar, salt, baking powder, and baking soda; set aside.
- In a separate bowl, add the cocoa powder and the 1/2 cup of boiling hot coffee, stir till combined.
- Now, using a microwave safe bowl, melt the butter. Add the milk, egg, and peppermint extract and whisk with a fork till fully combined. In another small bowl, melt the 1 ounce of chocolate.
- Make a well in the flour with your fist and add the cocoa powder/coffee mixture, then the milk mixture, and last the melted chocolate. Stir with a wooden spoon till all the ingredients are incorporated. The dough should be thick, but wet enough to easily pour into a pastry bag. If the dough is thick and dry, add a tablespoon or more of milk to get it somewhat gooey and pourable.
- Pour half of the batter into a pastry bag with a large round tip attached.
- Fill the doughnut pan with the batter, leaving about 1/4 inch of pan space from the top of batter to the edge of the pan. Bake for 15 minutes. Remove from the oven and let rest in the pan for 3 minutes. Loosen the sides with a sharp knife and re-locate the doughnuts to a cooling rack to cool completely.
- Chop and melt the 10 ounces of chocolate once all the doughnuts are baked and cool to touch. Lay out a large sheet of wax paper. Dip both sides of the doughnuts into the chocolate and set onto the wax paper to harden. Once the chocolate has hardened, enjoy!
- (1) pastry bag with a large, round tip.
- (1) doughnut pan that yields 2 1/4 inch doughnuts in diameter (I used the William Sonoma doughnut pan that yields six, 2 1/4" doughnuts).