Baked Chocolate Mousse Donuts

Name: Baked Chocolate Mousse Donuts
Yield: 12
Ingredients: 2 teaspoons baking powder; 1½ cups all-purpose flour; ½ cup cocoa; 1 teaspoon kosher salt; 2 large eggs; 1 cup Cabot Triple Cream Vanilla Bean Greek Yogurt; ¾ cup milk; 1 cup granulated sugar; 2 tablespoons Cabot Unsalted Butter, melted; 1⅓ cup powdered sugar; ⅔ cup heavy cream; 4 ounces semi-sweet chocolate; Colored sprinkles, optional

Servings

12

Ingredients

For the donuts:

2 teaspoons baking powder
1½ cups all-purpose flour
½ cup cocoa
1 teaspoon kosher salt
2 large eggs
1 cup Cabot Triple Cream Vanilla Bean Greek Yogurt
¾ cup milk
1 cup granulated sugar
2 tablespoons Cabot Unsalted Butter, melted

For the Icing:

1⅓ cup powdered sugar
⅔ cup heavy cream
4 ounces semi-sweet chocolate
Colored sprinkles, optional

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Directions

To make the Donuts:

PREHEAT oven to 400°F.
WHISK baking powder, flour, cocoa and salt in a medium bowl to combine.
WHISK eggs, yogurt, milk, sugar and melted butter in a large bowl until smooth. Mix in dry ingredients until batter is smooth.
SPOON batter into a lightly greased donut pan, filling cups to just below the rim. Helpful tip: Place the batter in a large zip-lock bag, cutting off a corner tip to pipe the batter into the donut pan.
BAKE donuts for 10 minutes. Remove from oven and let cool 5 minutes and then turn out onto wire rack. While still warm, dip the donut tops into the icing. Let cool completely.
To make Icing:
COMBINE chocolate pieces and cream in a medium bowl.
MICROWAVE for 30 seconds and then stir. Repeat the 30 second intervals and stirring until completely melted.
ADD powdered sugar and stir until smooth.
TOP with sprinkles while glaze is wet, if desired.