I woke up before my alarm.  I usually can take this as an indication that the day is possibly good.  I already know that my weekend starts at five o’clock today (and that it’s my birthday weekend, so I know that it is going to be a fantastic weekend.)  I am in a jovial mood- the kind where you walk about with a smile across your face and a slight skip in your step.  I check my e-mail and find out that one of my rehearsal is cancelled so that leaves me with a conducting lesson and teaching two bassoon lessons today.  Day starts at 11and ends at 5, with not much in between.  This day keeps getting better and then…

…I decide to make doughnuts.  I figured why not?  My day is already going great, why not throw doughnuts into the mix.  I have been craving doughnuts for a while.  I think this stem back to when my father and I would play hockey in a neighboring town.  After every game we would  pick up a dozen doughnuts, eat a couple in the car, and finish off the rest in the morning.  Healthy, right?  Let’s skate around the ice for an hour and a half and follow up with two doughnuts.  I am amazed that my father didn’t have a heart attack sooner.  Needless to say, doughnuts went away after that.

Well, until now. This doughnut is actually not going to kill you.  For one, it is baked and two, I hid whole wheat pastry flour in the chocolate.  Can you even tell?  There are only 2 tablespoons of butter per six doughnuts (and even that could be subbed with oil but seriously…. you can’t take everything away from me!)  So make your Valentine something they will enjoy for a fraction of all those calories!

I figured I have had enough fattening sweets for one week, it might be time to do something healthy for Valentine’s day!

Chocolate Doughnuts, baked

Preparation 15 mins 2017-11-19T00:15:00+00:00 Cook Time 10 mins 2017-11-19T00:10:00+00:00 Serves 12     adjust servings


  • 1 3/4 cup flour
  • 1/4 cup cocoa powder
  • 1 cup cane sugar
  • 2 teaspoon baking powder
  • 1 teaspoon vanilla
  • 4 whole eggs
  • 6 tablespoon butter
  • 1/4 cup milk


  • 2 cup powdered sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla


  1. Preheat oven to 375˚ and spray a doughnut pan.
  2. In a medium bowl, combine all dry ingredients and set aside. In a separate bowl, whisk eggs, milk, and butter until mixture is slightly frothy. Stir into dry ingredients until ingredients are just combined (do not over mix.)
  3. Scoop batter into plastic or piping bag. Cut a medium size tip (if using the plastic bag) and squeeze batter into doughnut pan, filling each doughnut almost to the top (leave about 1/8".)
  4. Bake for 7-9 minutes until doughnut springs back. Remove from pan and let cool. Once doughnuts are cool, prepare icing. Icing should be not be too runny but should be stiff enough to hold to doughnut. Dip one side of the doughnut in the icing and return to cooling rack. Top with sprinkles if desired.


Recipe Notes

*easily make plain doughnuts by subbing out the cocoa powder and using 2 cups of flour instead of the 1 3/4 cup. Other toppings may include powdered sugar, cinnamon and sugar, or chocolate icing.