Here’s the deal: we hacked into your childhood. As much as days past were fueled by fast food apple pies and supermarket-bought juice packets, it’s boxes of Munchkins that elevated the sugar high. If you were up for something light and airy, the snowy bavarian or strawberry jam-filled ones were top choice, while chocolate heads went for the Chocolate Honey-Dipped balls.
Then, of course, there was the constantly in-demand line of orange powder-coated bonbons that always seemed to jump out in an otherwise neutral display of pastries: the Choco Butternut Munchkin. Food coloring achieves the bright orange coating and dark doughnuts.
- ¾ cup flour
- ½ cup sugar
- ½ cup cocoa powder
- ½ tsp baking soda
- 1 tsp vanilla extract
- 1 egg
- 6 tbsp heavy cream
- ¼ cup milk
- ¼ cup vegetable oil
- 1 cup powdered sugar
- ¼ cup cocoa powder
- 2–3 tbsp milk
- 1 drop blue food coloring, optional
- 2 cups desiccated coconut, preferably fine
- ¼ cup powdered sugar
- 4 tbsp melted butter
- 2 drops bright orange food coloring
Make the Chocolate Doughnuts
Preheat oven to 375°F. Combine the flour, sugar, cocoa powder, and baking soda in a mixing bowl. Set aside.
In a separate bowl, combine vanilla, egg, heavy cream, milk, and oil. Whisk until smooth and homogenous. Add the wet mixture to the dry ingredients and mix until well combined.
Spoon or pipe the batter into a cake pop mold. Fill each half-sphere to the top. Once filled, cover and close the mold.
Bake in the oven for 10–15 minutes, or until a toothpick comes out clean. Set aside to cool.
Make the Chocolate Glaze
Combine all ingredients in a bowl and stir to mix. Glaze should have a thick consistency. The food coloring is optional, but helps achieve the dark, almost black color of the donuts.
Make the Butternut Topping
Combine topping ingredients in a medium bowl. Work the mixture until well combined and all of the coconut is colored.
Spread the mixture onto a baking sheet or flat surface and dry for 20 minutes before using.
Assemble the Doughnuts
Take the cooled doughnuts and dip into the glaze.
Fully coat the doughnuts and remove them using a fork, allowing the excess glaze to drip off.
Place the glazed doughnuts into the coconut topping and roll until fully coated.