Double Chocolate Pistachio Doughnuts

Double Chocolate Pistachio Doughnut |

Breakfast or dessert?  A moist chocolate cake covered with rich chocolate icing and topped with chopped pistachios – the description might sound like dessert, but the shape says breakfast so I’m going with that! 

Double Chocolate Pistachio Doughnut |

Baked Double Chocolate Pistachio Doughnuts – could there be a better breakfast? I’m really not sure. Except maybe buttermilk pancakes. Or pumpkin doughnuts.  Ok fine, I can’t pick just one favorite breakfast, but these doughnuts are very high on the list. I mean just look at them!

Double Chocolate Pistachio Doughnut |

The moist chocolate doughnut has Greek yogurt in the batter, which keeps them light and moist, and gives an extra boost of protein.  Then it is topped with a rich chocolate icing and finished with chopped, salted pistachios.

Double Chocolate Pistachio Doughnut |

The salty roasted nuts with the sweet chocolate is such an amazing combo – can’t beat sweet and salty!  Not a pistachio fan?  Top these doughnuts with any topping you like. They are like a blank canvas. Toasted coconut. Chopped Reese’s. Sprinkles! The possibilities are endless. So call them breakfast, call them dessert – whatever you call them, make these!  They are delicious.

Double Chocolate Pistachio Doughnut |

Double Chocolate Pistachio Doughnut |

The evolution of a doughnut: Pre-icing.

Double Chocolate Pistachio Doughnut |

Chopped pistachios ready to join the party.

Double Chocolate Pistachio Doughnut |

Doughnut <3’s pistachios


Add in chocolate icing for a match made in heaven!

Baked Double Chocolate Pistachio Doughnuts 
(Makes about 10 doughnuts)

For the doughnut:
1 cup flour (I used ¾ all-purpose and ¼ whole wheat)
¼ cup cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup sugar
¼ cup vegetable oil
1 large egg
⅓ cup Greek yogurt (I used 0% Vanilla Chobani)
¼ cup milk
½ teaspoon vanilla extract

For the icing:
3 tablespoons unsalted butter
2 tablespoons milk
½ tablespoon light corn syrup
1 teaspoon vanilla
2 oz bittersweet chocolate, chopped
1 cup powdered sugar

For the topping:
⅓ cup roasted and salted pistachios, chopped

Preheat oven to 350 degrees F. Spray two doughnut pans with nonstick cooking spray

For the doughnut:
In small bowl, whisk together the flour, cocoa powder, baking soda, and salt.
In a medium bowl, whisk together the sugar and oil. Add the egg and whisk until well combined. Add the milk and yogurt and whisk thoroughly. Stir in the vanilla.
Add the dry ingredients to the wet ingredients and mix until just combined.
Using a teaspoon, spoon the batter into the doughnut pan, filling each doughnut about half full. Bake for about 7 minutes. Let the doughnuts cool in the pan for a few minutes, then turn them out onto a wire rack to cool completely before frosting.

For the icing:
Melt the butter in a saucepan on low heat. Add the milk and corn syrup and whisk until combined. Stir in the vanilla. Add the chocolate, and whisk until the chocolate is melted. Take the pan off the heat, and whisk in powdered sugar, until no lumps remain.

Quickly dip the top of the doughnuts into the icing, and then sprinkle with chopped pistachios. If the icing starts to harden in the pan, just place the pan over a bowl of hot water and whisk until smooth again.

Double Chocolate Pistachio Doughnut |

Double Chocolate Pistachio Doughnut |

21 thoughts on “Double Chocolate Pistachio Doughnuts

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