The ingredients for Chocolate Donuts made in the Babycakes Donut Maker.
For Christmas my brother Ian gave me a Babycakes Donut Maker. At first I wondered how many times I’d actually find myself making mini donuts – but as with most kitchen appliances, I figured I’d give it a try at some point. That point in time came a couple days after Christmas: Mike and I had just woken up and were puttering about the kitchen when he suggested that I make us a batch of donuts for breakfast. Of course, we had next to none of the necessary ingredients for the majority of the donuts in the little recipe book that came with the donut maker, with the exception of one made with apple sauce and cinnamon (if I remember correctly).
Since then, I’ve actually made donuts several times. As long as I have all of the ingredients, I find the recipes to be very quick – the only time consuming aspect of the donut creation process is the ‘baking’ of the batches. See, each batch can only make 6 donuts at a time, and each batch takes 4-5 minutes to bake. And there are several batches to come out of all of the batter. All-in-all though, it’s really a piece of cake to whip up a plate full of donuts (particularly if you’re not glazing or coating them).
The donuts seemed like a logical choice for Mother’s Day – and an even more logical choice to be made the night before so as not to tie up the kitchen on the big day.
Ingredients for Chocolate Donuts found on the Babycakes website:
1.25 cups of all-purpose flour
0.5 cups cocoa
0.5 cups sugar
1 Tbsp baking powder
0.75 cups buttermilk (good thing I had some left over from the soda bread!)
0.25 cups vegetable oil
1 tsp vanilla
Foreshadowing of later events
Stir together the dry ingredients.
Add the egg, buttermilk, vegetable oil and vanilla to your mixing bowl. Mix on medium speed until smooth.
Fill each section of the donut maker with approx. 2 Tbsp of batter. Be careful not to over fill a section, otherwise your donuts have pieces sticking out of them or don’t cook evenly.
You can see what happens if you overfill a section (if you put wayyyyy too much batter in the lid won’t close properly – I know this from an experience I had donut-making a couple months ago. Anyhoo, bake for 4-5 minutes (less time as the machine gets hotter and hotter with each batch). A tooth pick should come out clean.
Thank goodness for my stackable cooling racks!
After making two cooling racks of full, it was time to start the dipping chocolate to coat the tops of the donuts. The ingredients, or ingredient I should say, is a bag of chocolate chips. The last time that I made donuts with a chocolate coating on top I used the double boiler method to keep the chocolate melted while I dipped the donuts in.
Simply bring your water to a low (in temperature and in water-level) boil and set a glass bowl filled with chocolate chips on top. Be careful, the glass bowl will heat up, so make sure you’ve got your oven mitts handy!
Use a spatula to keep the chocolate moving.
I suppose that I was a little over zealous, or had forgotten a few of the cardinal rules of melting chocolate using this method, because within seconds of placing the bowl onto the pot:
I heard a loud crack, and then a second one. My glass bowl had split in two! Hmmm, I’ve used that particular bowl for this purpose in the past and never ran into this issue… so I did what I do best: made a phone call.
I called my good friend and domestic guru Alex. First she asked if my bowl was cold. Nope. Then she asked if the chocolate chips were cold. Nope. Then she asked how hot I had the water. Full boil. Well, there was my first mistake. Lastly she asked how high the water was. Touching the bottom of the bowl. And there was my second one. A perfect recipe for a cracked glass bowl.
When I went to try again, I noticed that none of my older glass bowls would fit into that pot (I didn’t want to risk using something new). After much consideration (and a phone call to my sister Tory to ask if she knew of a bowl I could borrow), I figured out that if I used a smaller pot, most of my bowls would fit.
Problem = solved! After that it was smooth sailing as I dunked each donut into the warm, melted chocolate, and set it back onto the cooling rack.
Voila! I topped the coated donuts off with some festive sprinkles. Some of you may recognize those Christmasy-looking sprinkles from the donuts that I made Mike for Valentines day… but before you jump to the conclusion that I need a bigger selection of sprinkles (I do!) let me try to rationalize the red/white/green sprinkles this way: My mom is Italian – the sprinkles were in honor of her heritage! (or they were because that’s all I had – you decide which sounds better).