We have an old cookbook that has a recipe for plain doughnut muffins.
They are delicious.
But I love chocolate doughnuts.
This is the result of that obsession.
And by the way, they taste even better on the next day. Time for everything to meld.
Chocolate Doughnut Muffins
Makes 12 regular cupcake-sized muffins
1/3 cup shortening
1 cup sugar
1 1/2 cups flour
1/3 cup Dutch processed cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk plus 2 tablespoons
1 teaspoon chocolate extract
12 unwrapped Hershey dark chocolate Kisses
Preheat oven to 350 degrees Fahrenheit.
Cream sugar and shortening. Add beaten egg. Add dry ingredients alternately with milk and extract.
Place cupcake papers in a 12-cup pan. Drop a dollop of batter in the bottom of each. Place a Kiss in the middle of each dollop. Distribute the rest of the batter amongst the 12, making sure to cover the Kiss completely.
Bake 20 to 30 minutes, checking with a cake tester after 20 minutes for doneness. Try to test to the side of the Kiss.
Bake just until cake tester comes out clean.
Cool slightly, enough to handle.
Find two bowls large enough to dip a muffin. In one bowl, put 1/4 cup sugar; in the second, 2 tablespoons melted butter or margarine.
Very rapidly dip the muffin in the melted butter. Let any excess drip off (still upside down) and then dip in the sugar.
Place on a plate. When finished with the 12, sprinkle some of the remaining sugar on top of the muffins (the first dip of sugar will likely have melded with the butter so this gives them a fresher look).
– Janine Pineo