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Mexican Chocolate Doughnuts

Mexican chocolate doughnuts? I sense a love triangle between cinnamon, cayenne pepper, and cocoa. Except, in this case, they all love each other equally. Let your mouth be the judge of that. 

These babies are low-sugar, low-fat, and high-fiber. They offer a mere 85 calories and a kickstart to your day. You’ll be well-prepared for that burrito bowl at lunch.

Scoop some confectioner’s sugar into a teeny sifter and tap it across the pan. Boom! Bakery quality. Or, melt some chili chocolate (remember those from this recipe?) and drizzle it over the rims of thy doughnuts. I refuse to spell doughnut “donut.” To me, that reads doo-nutt, which is the opposite of appetizing.

That is not my hand. But that IS my doughnut.

Mexican Chocolate Doughnuts: The Recipe

Makes 5-6 pastries, depending on pan width/depth

Dry Part:

  • 3/4 cup + 2 tablespoons (105g) whole wheat pastry flour
  • 2.5 tablespoons (12g) unsweetened cocoa powder
  • 3 tablespoons (36g) of sugar substitute OR regular sugar (I used granulated golden monkfruit)
  • 1/2 tablespoon cinnamon
  • Heaping 1/4 teaspoon cayenne pepper OR chipotle powder*
  • 1/2 tablespoon baking powder

Wet Part:

  • 6 tablespoons applesauce**
  • 1/4 cup (60mL/g) milk of your choosing, preferably dairy-free
  • 1/2 teaspoon vanilla extract

Directions:

  1. *Obligatory step* Preheat your dang oven to 350F (180C.)
  2. Mix dry part until it looks like hot cocoa mix (light brown with “sugar” crystals.)
  3. Add the wet stuff to the dry and stir until homogenous. No need to pre-whisk the liquids. It’s all going to the same place.
  4. Pour into doughnut pan and bake for 12 minutes.
  5. Cool for as long as you can, then carefully remove and pop into your awaiting tastebuds. Ensure a glass of water is present. Or, y’know, just use less cayenne.

Mexican Chocolate Doughnut Notes (Dough-Notes?):

*I like to feel the burn, so I use the highest edible amount. But, if you’re spice-sensitive, shout for a scant 1/4 teaspoon or even an 1/8 teaspoon, if you’re a wimp. Also, please do not use chili powder! Nobody wants cumin in their cocoa.

**For this recipe, cinnamon applesauce is lovely! However, use a brand that contains no added sugar. If that means plain, go for it.

***These taste even more divine the next day. So, if you make ’em the night before, a real treat awaits you come morning. They’re lovely regardless, though, and my taste testers gave them the stamp of straight-out-of-the-oven approval.

Best Dishes,

The Hippie Happy Foodist™

3 Comments

  1. […] If you like holey, spicy cupcakes, try my Mexican Chocolate Doughnuts.  […]

  2. […] I have a “thing” for cinnamon cayenne cocoa desserts. Among others, this site has spicy chocolate doughnuts and chipotle pecan chocolate ice […]

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The Hippie Happy Foodist