Love is in the air. Can you smell it? I know Valentine’s Day is this month, but that’s not what I mean. I’m talking about the smell of fresh doughnuts – chocolate cherry baked doughnuts – coming out of the oven. These are easy to make and since they’re baked – not fried – you could almost call them healthy. You are going to love this donut recipe.
Chocolate cherry baked doughnuts recipe
This recipe is simple, like a muffin batter. The trick to gorgeous, smooth doughnuts is piping the batter into the muffin pan. More on that later.
I used canned tart cherries, which came in juice. You might be able to use fresh or frozen ones, but I haven’t tried it. I used some of the juice from the can, but you could also purchase a separate bottle of juice if your cherries aren’t canned.
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 1/2 teaspoons baking powder
- 1/4 cup butter, very soft or melted
- 1/4 cup milk
- 1 egg
- 2 tablespoons cherry juice
- 1/4 cup tart cherries
- 2 tablespoons mini chocolate chips
- (optional) extra chocolate chips for frosting
Combine the dry ingredients (flour, sugar, baking powder) in a small bowl. Combine the wet ingredients (butter, milk, egg, juice) in a large bowl or stand mixer and mix well. Add the dry ingredients to the wet ingredients and stir just until combined.
Fold in the tart cherries. I used my stand mixer, so they broke up easily. Fold in the chocolate chips.
Scoop the batter into a zip bag (or a pastry bag, if you have one). Since I’ve only got two hands, I just opened my zip bag and set it into a plastic cup with the edge folded over. Then I was able to scoop the batter into the bag without spilling.
Just snip a corner off of the bag and pipe it into each space in the doughnut pan. The first time I made these, I tried to just spoon it in. Not only did it make lumpy doughnuts, it took twice as long! The batter should just come barely below the lip of each cup.
I have found these to be really handy, but if you don’t have a doughnut pan, this recipe can also be baked in a muffin pan. You won’t need to pipe the batter that way, but you might need to adjust the cooking time.
Put the doughnut pans in a preheated oven at 350 degrees Fahrenheit. Bake for about 15 minutes. The doughnuts should be soft and springy and just starting to turn golden.
Aren’t they pretty?
Let the doughnuts cool for a while, maybe 20 minutes or so. You could stop here, but the addition of frosting makes these a real sweet treat.
To make the frosting, just put a few spoonfuls of chocolate chips in a microwave-safe bowl. Zap it in the microwave for about 20 to 30 seconds and give it a stir.
Dip your doughnuts face-down into the chocolate. Resist the urge to lick your fingers each time.
Let the frosting cool, if you can wait. These will keep overnight on the counter in an air-tight container too. In less than an hour, you’ve got a dozen fresh, delicious-smelling chocolate cherry baked doughnuts.
That might even be enough to share.