INGREDIENTS :
Donuts
1 ¾ cups all-purpose flour
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
2 large eggs
⅔ cup granulated sugar
¾ cup sour cream
½ cup vegetable oil
1 teaspoon vanilla extract
Chocolate Ganache
1 cup dark or semi-sweet chocolate chips
½ cup heavy whipping cream
nonpareil sprinkles or crushed candies for decorating
INSTRUCTIONS :
For the donuts:
Preheat the oven to 325 degrees. Spray donut pans with cooking spray.
In a large mixing bowl, whisk together the flour, unsweetened cocoa powder, baking soda, salt, and cinnamon.
In another bowl, add the eggs, sugar, sour cream, vegetable oil, and vanilla extract. Whisk until combined.
Empty the wet mixture into the bowl with the dry ingredients and stir until smooth.
Transfer the donut batter to a gallon-sized Ziplock bag or a pastry bag. If using a gallon-sized Ziplock bag, cut the bottom inch off the corner.
Squeeze the batter into the donut cavities filling them up about halfway. Bake for 8-10 minutes until the tops spring back.
Transfer the baked donuts to a wire rack to cool.
To prepare chocolate ganache:
In a saucepan over medium heat, the heavy cream just until it begins to gently simmer.
Place the chocolate chips in a heat-proof bowl.
Pour the hot cream over the chocolate chips. Let sit for 3-4 minutes to let the chocolate melt.
With a spatula, stir until completely combined and the chocolate has melted.
Dip the chocolate donuts into the ganache, then place on a rack to set. Sprinkle with crushed candies or sprinkles while still wet.
