How do you make chocolate donuts even more delicious? Add luscious salted caramel icing.
Whenever Monday is a holiday, it royally screws with my week. I’ve been so confused as to what day it is, and it also messes with my blog posts, which is why you haven’t seen a blog post since Tuesday – my apologies on that! I usually post MWF but this past Sunday, I got home from Seattle super late and I was exhausted so I didn’t have the energy to write a blog entry for Monday so I decided to share one on Tuesday but then I decided to hold off on posting another one until today so we could get back on schedule.
Yeah, maybe I’m just thinking too much into it, but surely you don’t mind because now you get these amazing donuts that Megan and I made while I was in Seattle visiting her. We were inspired by all the donuts and sweets we ate while in Seattle and Portland. I swear we must’ve put each other into a diabetic coma. We had so much sugar this past weekend. It was kind of ridiculous, but ridiculous is always awesome. I was so happy this tripped worked out. Even with the snafu of moving the trip a week later, it was for the best and I had an AMAZING time. Thanks for having me Megan!!! Can’t wait to see you next month!! xoxo
We were inspired to make these donuts because we have the same affinity for the salted caramel mocha and toffee nut latte at Starbucks and because we clearly needed more donuts in our life. We’re pretty dang proud of these as we literally came up with the icing recipe and doughnut recipe by just standing in the kitchen going, ‘oh yeah, throw a little of that in there. 2/3 cup? Ok, that works.” Haha, trust me though, they turned out delicious and her coworkers gobbled them all up.
Chocolate Donuts with Salted Caramel Icing
For the donuts
- 2 cups cake flour
- ⅔ cup sugar
- ⅓ cup cocoa powder, heaping
- 2 teaspoon baking powder
- ¾ teaspoon salt
- ½ cup sour cream
- 2 large eggs
- ½ teaspoon vanilla extract
- ¾ cup + 2 tbsp. milk
For the caramel icing
- 2 cups light brown sugar
- 3 tablespoon unsalted butter
- ¼ cup + 2 tbsp. cream
- 2 teaspoon vanilla extract
- ⅓ cup powdered sugar
- Kosher salt, for topping
- Preheat oven to 450 degrees and grease two donut pans (if you have one, just bake them in 2 batches). Set aside.
- In a large bowl, whisk together cake flour, sugar, cocoa powder, baking powder, and salt.
- In another bowl, combine sour cream, eggs, vanilla extract, and milk. Whisk well to incorporate.
- Pour the wet ingredients in with the dry ingredients and whisk or mix together with a spoon until well incorporated.
- Evenly divide batter amongst the donut wells. Bake for 9 minutes then remove and let cool completely on wire cooling rack.
- While donuts are cooling, make your icing.
- In a saucepan over medium heat, melt butter and brown sugar together then add cream and vanilla extract. Let mixture gently bubble and caramelize for 5-7 minutes. Whisk in powdered sugar (you might want to sift it in). Stir until mixture is thick, you may need to add more than 1/3 cup. You'll want the mixture to be kind of thick so let it sit on the heat until the consistency thickens on the back of your spatula. Remove from heat and as it cools, it'll thicken up some more. Don't let it get too thick that when you dunk the donuts in, the donut top gets ripped off.
- Take a donut and dip the top of it in the icing. Immediately sprinkle kosher salt on top and set aside to cool. You might want to put parchment paper under your wire rack so the extra icing can drip on there.
- Store in an airtight container for up to 3 days.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.