Chocolate Frosted Donuts with Sprinkles (low calorie)
Chocolate frosted donutswith sprinkles have a soft cake texture and a delicious 2-ingredient chocolate glaze. These donuts are baked, made in one bowl, and only 100 calories thanks to whole food ingredients. A filling and healthy treat for everyday or any festive occasion.
In a large bowl, mix up flour, baking powder, cocoa powder, cinnamon, and salt.
1 ¼ cup all-purpose flour, 2 teaspoon baking powder, 3 tablespoon cocoa powder, 1 teaspoon cinnamon, pinch of salt
In a smaller bowl, stir up apple sauce, sugar, milk, coffee, and vanilla. Pour the wet into the dry mixture.
½ cup milk, ½ cups apple sauce, ½ cup organic cane sugar, 2 tablespoon coffee, 1 teaspoon vanilla
Use a hand mixer to blend smooth.
Use a frosting piping bag or use a spoon to fill the wells to the top. You can just snip the piping bag to use it, no need to use a frosting tip. Or use a zip-lock bag with corner snipped. Push the bag in a tall glass to fill it. Then squeeze batter into donut pan rings.
Fill up to the top for 6 donuts; fill just under the rim for 12 donuts.
Bake donuts for 12 minutes, or until a tester comes out clean.
Cool pan for 10 minutes, then transfer to a cooling rack.
Bake Donuts Mixture in Muffin Pan
Fill each paper-lined muffin well about ⅔rds and bake at 12 minutes or until a tester comes out clean. I got about 9 muffins this way, but you can make them smaller and get 12.
Make Chocolate Glaze
Put the chocolate chips in a glass pyrex measuring cup, microwave at 1 min and stir until all chips are melted. Microwave an additional 10 seconds if chips need more melted.
1 cup chocolate chips
Stir in the milk, and stir vigorously until you have a creamy, shiny glaze. Pour glaze into a shallow bowl for dipping donuts in.
¼ cup milk
Dip one side of each donut, allow excess to drip off, and set non-glazed side down on a cool rack. Allow glaze to set, about 10 minutes or less.
¼ cup chocolate sprinkles
Store
Store covered lightly for one day on the counter; any longer and they turn soggy. You can refrigerate them covered for a week, or freeze for a month. If you freeze, just set them on the counter to defrost for 20 minutes.
Video
Notes
1.To use a muffin pan for these chocolate donuts with sprinkles instead of a donut pan. Fill muffin wells about ⅔rds and bake at 18 minutes.2.This donut recipe using a donut pan makes 6 fat donuts or 12 skinny donuts.SubstitutionsCocoa. Use unsweetened cocoa powder. Either Dutch processed cocoa or regular cocoa works.Apple sauce. Use pumpkin puree or sweet potato puree instead.Flour. You can use gluten free baking flour. You can also use oat flour, but use 1 ¾ cup, more, because oat flour is more absorbent. Oat flour donuts also dry faster so prepare to eat them same day or store.