Ingredients

The following ingredients have 36 Servings
  • 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
  • 1 ⅓ cup powdered sugar
  • ⅔ cup heavy cream
  • 4 ounces semi-sweet chocolate

Instruction

  • 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.