Glazed Choco Donut Muffins

These luscious Choco Donut Muffins are baked, not fried;

and covered in a sweet chocolate glaze.

Glazed Choco Donut Muffins

Ingredients:

Donut Muffins:

1/2 cup canola oil

1/2 cup granulated white sugar

1/3 cup packed light brown sugar

2 large eggs

2 c all-purpose flour

2/3 cup unsweetened cocoa powder

1/2 tsp baking powder

1/4 tsp baking soda

3/4 tsp salt

1 tsp vanilla extract

1 cup milk

Topping:

Sprinkles

Choco Glaze:

1/4 cup unsalted butter

1/4 cup milk

3 tbsp unsweetened cocoa powder

1 tbsp corn syrup

2 cups powdered sugar

1/2 tsp vanilla extract

Instructions:

Grease muffin tin. Set aside.

Preheat oven to 220 °C.

To make the cupcakes:

In a medium mixing bowl, Add-in the flour, cocoa powder, baking powder, soda and salt. Whisk together, and set aside.

In a large mixing bowl of a stand mixer, mix together oil and both sugars. Mix on medium speed for 2 minutes.

Add-in eggs, one at a time and mix well.

Add-in vanilla and mix again.

With mixer on low speed, Mix in the prepared dry ingredients alternating with milk.

Pour into muffin tin, filling each cavity 3/4 full.

Bake 15-18 minutes, or until toothpick inserted in the center of each muffin comes out clean.

Cool in pan for 3 minutes, then transfer onto a wire rack and cool completely before glazing.

To make the choco glaze: 

In a medium saucepan, cook butter, milk, cocoa and corn syrup until it starts to boil.

Remove from heat.

Sift powdered sugar over the cocoa mixture, and whisk in until smooth.

Add-in vanilla and whisk again.

To assemble:

Dip each donut muffin top down into the glaze.

Set on a wire rack set over a baking sheet to catch the drips.

Let sit for few minutes and then add sprinkles.

Happy Eating!!

Note:

The glaze will thicken up as it sits. It will set on the muffins and won't be sticky.