Chocolate Twist Doughnuts with Avocado Cream Filling
So I made you some chocolate twist doughnuts.
And I filled them with Avocado Whipped Cream.
Are you surprised?
Seriously, my addiction to avocados has become a joke in my family. My husband sees me cutting it and chortles "ha ha ha, I'm soooooo surprised we're having avocado for dinner!"
I don't know what I'm going to do when summer is over. Mortgage my house to feed my addiction, I guess.
Wilton generously sent me this Doughnut Twist pan. I was so excited to get my hot little hands on it. Have you seen it? It makes huge doughnuts.
Or is it donut? I really have no idea. Pardon me while I switch between the two. Call me a flip-flopper.
Like most Wilton pans, this one proved itself. A little cooking spray and bam, they popped right out. They were pretty, even nekkid.
I really think nothing is better than a chocolate glaze. What do you think?
And, well, avocado and chocolate are like, BFFs.
Did I mention that I made avocado whipped cream?
I can't wait to put it on ice cream.
Because I'm weird.
Or maybe those of you who blanche at the thought of avocado whipped cream are weird?
Wilton also sent me a bunch of fun sprinkles. I love sprinkles. I think life would be more fun if everyone walked around with sprinkles in their pockets. I want a sprinkle purse.
Did you know they make edible glitter sprinkles? And rainbow chip? I made a few of each.
Jordan was only allowed half a doughnut a day (these babies are large and in charge). She tasted half of each. To sprinkle taste test.
She liked the glitter ones best.
Me, I'm old fashioned. I like jimmies. Rainbow colored, of course. Rainbows and sprinkles could seriously make the world a better place, don't you think?
- 6 tablespoons butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 2 cups cake flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk (full fat is best)
- 1/2 cup heavy whipping cream
- 3 tablespoons powdered sugar, divided
- 1 avocado
- 1 teaspoon lime juice
- 1 teaspoon vanilla
- 1 cup powdered sugar
- 1/3 cup cocoa powder
- 1/4 cup milk
- 1/2 teaspoon vanilla
- Preheat oven to 350°. Spray Doughnut Twist Pan with nonstick cooking spray.
- Beat butter and sugar in a stand mixer until light and fluffy, about three minutes. Add eggs one at a time, mixing well after each. Add vanilla.
- In another bowl, whisk together flour, cocoa, baking soda, and salt. Add half the dry ingredients to the wet and mix until nearly combined. Add buttermilk and remaining dry ingredients, mixing until incorporated. Do not overmix!
- Fill doughnut cavities 2/3 full. Bake 13-15 minutes, or until a toothpick inserted in the center comes out clean. (The original instructions said 18-20 minutes, but mine were a little over done at 15.) Cool in pan 5 minutes, then remove to a rack to cool completely.
Make the Avocado Cream
- Add cold heavy cream and 1 tablespoon powdered sugar to a large bowl. Whip until stiff peaks form.
- In a separate bowl, mix avocado, lime juice, 2 tablespoons powdered sugar, and vanilla with a hand mixer until most lumps are gone. Fold into whipped cream.
- I filled my doughnuts using a pastry bag and Wilton tip #230. Pipe filling into both ends of the doughnut. (In mine, the center didn’t get filled, so I suggest poking the tip in to the center of one side to fill the center.)
Make the Glaze
- Whisk all ingredients together in a large bowl. Frost tops of doughnuts and top with sprinkles, as desired. Glaze will dry in 10-15 minutes. Store in refrigerator. Avocado filling will remain green for at least 3 days if kept in a sealed container.
Wilton generously sent me the pan and sprinkles to try for free. All opinions are my own! Want to win a Doughnut Twist Pan? Come back tomorrow!