Hands down, it is a chocolate cake donut.
They are so good!
Now, chocolate cake donuts are fantastic on their own, but why not make them even better by piping in some creamy spiced pumpkin filling?
And...while your at it, cut out some smaller pieces of the dough and fry up some bite sized holes of chocolate heaven.
I made a simple glaze with powdered sugar, milk, and pumpkin pie spice. I used this glaze to top the filled donuts as well as to dunk the donut holes.
I can't tell you how amazing the combination of flavors were! The pumpkin cream cheese filling paired perfectly with the chocolate in the filled donuts.
And those little donut holes...I just couldn't help myself from popping them in my mouth like tic tacs.
These babies created a serious donut craze in my house.
What's your favorite kind of donut?
Pumpkin Cream Filled Chocolate Cake Donuts
Makes 8 donuts and 12 donut holes
1 1/4 cup all-purpose flour
1/2 cup extra dark cocoa powder
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp Kosher salt
1/2 cup granulated sugar
1/2 cup buttermilk
1 large egg
1 tsp vanilla extract
2 Tbsp unsalted butter, melted
vegetable oil, for frying
6 oz cream cheese, room temperature
1/4 cup pumpkin puree
1 tsp pumpkin pie spice
3 Tbsp granulated sugar
1 1/2 cup powdered sugar
4 Tbsp milk
1 tsp pumpkin pie spice
Sift the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl.
In a separate bowl, whisk together sugar, buttermilk, egg, vanilla and butter. Add milk mixture to flour mixture and stir until well combined. Dough will be thick.
Turn dough out onto a lightly floured surface and roll dough into a 1/2 inch thick round. Using a 3 inch round cutter, cut 8 rounds out of dough and place on a parchment lined cookie sheet.
Mix scraps back together and form 1/2 inch balls out of remaining dough. Place on cookie sheet with the other donuts.
Place cookie sheet in refrigerator and allow to chill for 30 minutes.
Meanwhile, make the filling. In a medium bowl, combine all of the ingredients and beat on medium-high speed with a hand mixer until well blended.
Place filling in a piping bag fitted with a small round tip.
To make the glaze, place powdered sugar and pumpkin pie spice in a medium sized bowl. Add milk one tablespoon at a time, whisking constantly, until glaze reaches desired consistency.
Pour oil in the bottom of a Dutch oven (or any large, heavy bottomed pot with high sides) to reach 2-3 inches from the bottom. Heat oil over medium heat until temperature reaches 350 degrees F on a candy thermometer.
Remove donuts from refrigerator and one at a time, place in oil. I cooked 4 at a time. It is of upmost importance that the temperature of the oil doesn't fall below 350 degrees, so don't be tempted to crowd the pan. Watch the temperature close, and if it starts to drop, turn heat up on burner to maintain the 350 degrees.
Cook the donuts, flipping once or twice during the cooking, for a total of 3-5 minutes. Remove with a slotted spoon to a paper towel lined sheet pan. Repeat with remaining donuts and donut holes. Donut holes will cook for a total of 2-3 minutes.
Once the donuts are cool, stick the tip of the piping bag into one end of the donut and squeeze the bag until the filling reaches the outside edge of the donut. Repeat on opposite side of donut, so that two sides are filled. Dunk the donut upside down in the glaze then place on cooling rack. Repeat with remaining donuts.
Dunk each donut hole in the glaze and roll them around to completely cover. Place donut holes on the cooling rack so that glaze dries.
Once glaze has dried, it's time to dig in!