Chocolate Butternut Munchkins

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Chocolate Butternut Munchkins
Photo Credits: instagram.com/mctorrente0401

INGREDIENTS

For the Chocolate Doughnuts:

  • ¾ cup Flour
  • ½ cup Sugar
  • ½ cup Cocoa Powder
  • ½ tsp Baking Soda
  • 1 tsp Vanilla Extract
  • 1 Egg
  • 6 Tbsp Heavy Cream
  • ¼ cup Milk
  • ¼ cup Vegetable Oil

For the Chocolate Glaze:

  • 1 cup Powdered Sugar
  • ¼ cup Cocoa Powder
  • 2-3 tbsp. Milk
  • 1 drop Blue Food Coloring

For the Butternut Topping:

  • 2 cups Desiccated Coconut (preferably finer)
  • ¼ cup Powdered Sugar
  • 4 tbsp. Melted Butter
  • 2 drops Bright Orange Food Coloring

COOKING PROCEDURE

For the Chocolate Doughnuts:

  • Preheat oven to 375F.
  • Combine the flour, sugar, cocoa powder, and baking soda in a mixing bowl. Set aside.
  • In a separate bowl, mix together the vanilla, egg, heavy cream, milk, and oil.
  • Add the wet mixture into the dry ingredients and mix until just combined.
  • Spoon or pipe the batter into a cake pop mold. Fill each half-sphere to the top.
  • Once filled, cover and close the mold.
  • Bake in the oven for 10 to 15 minutes, until a toothpick comes out clean.
  • Set aside to cool

For the Chocolate Glaze:

  • Combine all ingredients in a bowl. Glaze should have a thick consistency. (The food coloring is optional, but helps achieve the dark, almost black color of the donuts)

For the Butternut Topping:

  • Add all the ingredients into a medium bowl.
  • Work the mixture until well combined and all of the coconut is colored.
  • Spread the mixture onto a baking sheet or flat surface and dry for 20 minutes before using.

Assembly:

  • Take the cooled doughnuts and dip into the glaze.
  • Fully coat the doughnuts and remove them using a fork, allowing the excess glaze to drip off.
  • Place the glazed doughnuts into the coconut topping and roll until fully coated.

Credits to: pepper.ph