Triple Chocolate Donuts (Edit recipe)

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Decadent and delicious, these Triple Chocolate Donuts are heaven in every bite. They’re loaded with chocolate chips, topped with a silky chocolate icing and sprinkled with mini chocolate chips. Did I mention they’re gluten free, nut free, egg free and easily dairy free?

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PREP TIME

15 minutes

COOK TIME

15 minutes to 19 minutes

INGREDIENTS

Serves: 14-17

Ingredients

Donuts

2/3 cup Cocoa Powder, (I did 1/3 cup of Dutch and 1/3 cup of Dark)
1 3/4 cup Gluten Free Flour
1 1/4 cup Light Brown Sugar
1 tsp Baking Powder
1 tsp Baking Soda
3/4 tsp Sea Salt
4 Tbsp Cornstarch, (heaping tbsp) mixed with 6 tablespoons of water
1 cup Milk, (of choice)
2 tsp Vanilla Extract
2 tsp distilled White Vinegar
1/2 cup Vegetable Oil
1 cup Semi-Sweet Chocolate Chips

Icing

2 cups Semi-Sweet Chocolate Chips
8 Tbsp Milk, (of choice)
1 cup Semi-Sweet Chocolate Chips, (mini ones) for sprinkling

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350 degrees. Grease the wells of two donut pans with vegetable oil. If you don’t have two pans you’ll have to cook the donuts in multiple batches.
In a large bowl, sift together the gluten free flour, cocoa powder, baking soda, baking salt and the light brown sugar. Then use a whisk to combine. If you don’t sift, you’ll get large clumps of brown sugar which is fine if that doesn’t bother you. Set aside.
In a medium bowl, using a spoon, mix together your cornstarch and water until there are no lumps and it is smooth. It will be thick and tacky at first. Once that’s combined, whisk in the milk of choice, vanilla and vinegar.
Add the wet ingredients and the vegetable oil into the dry ingredients. It might be easiest to mix this with a spatula, until combined. It will be super dense.
Next scoop the batter into a pastry bag or a (zip top bag and cut a corner off) and pipe into the donut pans, filling them about 3/4 of the way full.
Bake for about 15-19 min until the donuts kind of spring back at you when gently touched.
Remove the donuts from the oven, wait about 2-3 minutes and they should come out easily by using a small spatula. Let them cool completely before icing.
For the frosting: Combine the chocolate chips and the milk in a microwave safe bowl. Heat in 15 second increments, stirring each time until the milk is bubbling and the chips are fully melted. Keep whisking to combine until the icing is smooth.
Dip the donuts top side down into the bowl of the icing. Immediately sprinkle the tops with mini chocolate chips. Store extras in an airtight container in the fridge. Enjoy!

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Show nutritional information

This is our estimate based on online research.
Calories:	628
Fat:	36 g
Carbohydrates:	71 g
Protein:	6 g
Cholesterol:	4 g
Sodium:	277 mg
Fiber:	6 g
Sugars:	50 g
Sugar Alcohol:	0 g
Calculated for total recipe.