If a dessert can be called “sexy,” this would be it. When dark chocolate meets spicy cayenne pepper, is covered with ganache, and rolled around in more chocolate shavings — well, just cue the fireworks. This Valentine’s Day, make something hot, sweet, and memorable. Your taste buds will thank you.
Dark Chocolate and Chili Mini Doughnuts
1½ cups flour
¼ cup cocoa powder
1 teaspoon baking powder
½ teaspoon salt
¼ cup melted butter
¼ cup oil, suitable for baking
1 teaspoon vanilla extract
1 teaspoon cinnamon
½ teaspoon cayenne pepper
¾ cup full-fat buttermilk
2 eggs
Ganache Glaze
1 cup semi-sweet chocolate chips
½ cup heavy cream
1 teaspoon vanilla extract
Pinch of salt
¼ teaspoon cayenne pepper
- Preheat the oven to 350 degrees. Use a nonstick cooking spray to grease a doughnut pan. This step is crucial; buttering and flouring the pan won’t yield consistent results.
- To make the doughnuts, mix all the dry ingredients into the wet. Gently fold until it just comes together. Spoon the batter into the doughnut pan, and bake for 8-12 minutes until doughnuts are puffed and a pick inserted into the cake comes out clean.
- To make the ganache, pour hot cream into the chocolate and cayenne. Mix until smooth. Add vanilla and salt.
- Dunk or drizzle over your cooled mini doughnuts. Roll around in more chocolate shavings, coconut, or whatever else your heart desires!
Danielle Kartes is a former restaurateur, a home cook, mom, and food stylist, as well as the author of Rustic Joyful Food: My Heart’s Table and Rustic Joyful Food: Generations.
