My family loves donuts, but basically I refuse to buy them. Hence this recipe for chocolate donuts and cupcakes.
I have used buckwheat flour and almond flour for this recipe, and both work well. And I’ve had successful outcomes with these flour ratios:
- 1 cup of buckwheat flour
- 1 cup of almond flour
- 1/2 cup of almond and buckwheat flour
- 1/3 cup of almond flour and 2/3 cup of buckwheat flour
The 100% buckwheat flour recipe yields a firmer, slightly drier, cakier donut and cupcake. The 100% almond flour recipe is moister, and the other ratios are somewhere in between. My favorite is 1/2 almond flour and 1/2 buckwheat flour – the perfect balance of firm and moist.
I’m waiting for my Amazon order for regular-size donut pans, so I plan to report back on how the larger-sized pans work out. Stay tuned…
Notes The sprinkles in the picture are gluten free, from the Let’s Do brand. And the donuts and cupcakes are dipped in melted chocolate. If you don’t eat chocolate, here are recipes for vanilla donuts, fluffy cupcakes, and shortbread (vanilla) cupcakes.
Warning about the donut pans Now that I’ve used the donut pans from Amazon for a while, I’ve found that the non-stick surface becomes a bit sticky. I’ve had to grease the pan before adding the batter, and I also have to take great care in taking the donuts out when they’re done. I use a healthy amount of Spectrum Shortening to grease the pan.
Chocolate Donuts & Cupcakes
Ingredients (makes about 6 cupcakes or 12 mini-donuts)
- 1 cup of flour (either buckwheat or almond flour, or some ratio of each that adds up to 1 cup of flour)
- 3 eggs
- 1/4 teaspoon of salt
- 1/4 teaspoon of baking soda
- 1 teaspoon of vanilla
- 1/4 teaspoons of cinnamon (optional)
- 2 tablespoons of cocoa powder
- 1 cup of honey (or other sweetener)
- 4 tablespoons of unsalted butter (or 1/4 cup of oil)
- Combine all the wet ingredients and whisk until well-blended.
- Combine all the dry ingredients, blend well.
- Combine the wet and dry mixture, and blend well. Feel free to use a hand mixer or whisk to blend.
- Fill the cupcake liners or a donut pan 3/4 of the way full for each cupcake or donut.
- For cupcakes, bake for 15 minutes at 350 degrees F, or until a toothpick comes out clean. For donuts, bake for 10 minutes, or until a toothpick comes out clean. If you’re using an electric donut maker, follow the directions that came with it.
- Once cooled, dip and decorate, or just eat plain!