Guest Post: Rocky Road Doughnuts by Steph’s Bite by Bite

I enjoy Steph from Steph’s Bite by Bite. Her blog is really fun and full of creative recipes, but she balances out her food splurges with a healthy workout schedule. I have to say it is awfully thoughtful of her to have included Work It Out Wednesdays in between her recipes in order to recover from tempting goodies such as her S’mores Cinnamon Rolls, Chocolate Covered Peanut Butter Pies, and Oatmeal Raisin Cookie Dough Dip. Sometimes she throws in something crazy like a Strawberry Breakfast Margarita that is surprisingly healthy. But today she’s taking us down a rocky road… filled with doughnuts!

One year ago: Chicken Parmesan Quesadillas


Hi everyone! My name is Steph (really it’s Stephanie, but Steph sounds so formal…and formal I am not) and I blog over at Steph’s Bite by Bite. I am a food blogging, sweets loving, marathon running, 27 something (oops, just gave my age), who is totally obsessed with patterned panty hose and high heels.
I can’t even tell you how stoked I am to be sharing a recipe with you guys on Erin’s blog! Of course it’s always hard to pick one post in particular, but I think I did it! And it involves doughnuts. And marshmallow glaze. And what is doughnuts and marshmallows without chocolate? Do you see where I’m going with this?! Rocky Road Doughnuts. You better believe it! Your mornings will never be the same.

Rocky Road Doughnuts
makes 12 incredible doughnuts

For the Doughnuts:

1 1/4 cups flour

1/2 cup dark cocoa powder

1/2 cup sugar

1 tablespoon baking powder

1 teaspoon espresso powder

1 egg

3/4 cup buttermilk

1/4 cup unsweetened applesauce

1 teaspoon vanilla

For the Marshmallow Frosting:

4 tablespoons butter

1/2 cup marshmallow crème

1 teaspoon vanilla

1 cup powdered sugar

1 tablespoon milk

For the Topping:

1 1/2 cups almond meal


Preheat oven to 350 degrees F. Spray doughnuts pans with cooking spray and set aside.

In a large bowl combine flour, dark cocoa, baking powder, sugar, and espresso powder. Add in the egg, buttermilk, applesauce, and vanilla whisking until batter is smooth. Spoon batter into doughnut pans filling 3/4 of the way full. Bake doughnuts for 10-12 minutes. Let cool in pan for a few minutes then turn out on to cooling rack to cool completely.

In the bowl of a stand mixer beat the butter, marshmallow crème, and vanilla for a few minutes until blended and fluffy. Add in the powdered sugar a little bit at a time. Then add in the tablespoon of milk beating for just a minute to thin out the icing (add more milk if icing is too thick).

Place ground almonds on a small plate or bowl. Dunk the tops of the doughnuts in the almonds.

Pour a cup of coffee and get your doughnut on.

Frosting adapted from Kraft

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