Directions
- Preheat a fan-forced oven to 170°C and spray your doughnut tray with oil to avoid sticking. (Our doughnut tray is 9 cm in diameter)
In a large bowl whisk together eggs, milk and melted butter. Add Chocolate Cupcake Mix. Using a hand whisk, beat for approx. 30 seconds until the mixture is smooth and glossy. Batter will thicken.
- Portion evenly into the donut tray. We used about 4 heaped teaspoons per doughnut (this will vary on the size of your tin).
Place tray in preheated oven, and bake for 15-20mins until the donuts spring back when touched. After baking, remove donuts from tray and place on cooling rack.
Icing
IMPORTANT: Chocolate does not like water - make sure your bowls are 100% dry, otherwise, the chocolate will split resulting in lumpy icing.
- Melt the 200g of dark chocolate in a large microwave-safe bowl for 90 seconds. Using electric beaters or mix master, slowly pour in the 200ml cream, beating on low as you go.
Add the 75g of icing mix and the ¼ cup Irish cream or additional cream and beat on low speed until all combined.
Check that your doughnuts are cool enough, and spoon on your icing and add sprinkles if desired.
Note: If you notice your icing start to set, just pop it into the microwave for 20 seconds and it will become oozy. It will start to set once on the doughnuts.
Recipe Note
Note
If you do not wish to use the Irish cream, you will need an additional 60ml of cream (this is in addition to the 200ml listed) to make super chocolatey doughnuts
You can make these any size you like to suit your macros. If you don’t have a doughnut tray, these would work perfectly as cupcakes.
We use unsweetened almond milk in our baking.
Macros based on 10 doughnuts and includes the Irish cream.
We used Bailey's but you can use the Aldi version which is 1/2 the price :)
Nutrition
Serving Size
112
Calories 355,
Protein
8 grams,
Fat
30 grams,
Saturated Fat
17 grams,
Carbs
11 grams,
Sugar
3 grams,
Sodium
163 milligrams
