Beignets au chocolat et à la bière de gingembre Batty Zevia

Directions

1. Bring eggs to room temperature by placing them in a small bowl and covering with warm water. Let sit.
2. Preheat oven to 350 º and either spray the baking pan with nonstick cooking spray, or grease the donut cups with butter.
3. In a large bowl, whisk together the flour, baking powder, cocoa powder, black cocoa, salt, and stevia.
4. In a small bowl, whisk together the eggs, melted butter, and Zevia. Add to the flour mixture, and whisk until completely combined.
5. Spoon the mixture into a small zip top bag, cut a tiny corner off and pipe the batter into the prepared donut pan until about three quarters full.
6. Bake for 6 minutes, or until an inserted toothpick comes out clean. Wait 5 minutes, and then transfer to a cooling rack to cool completely.
7. Melt one cup of the dark chocolate chips using a double boiler or the microwave (to do this, start heating it at 1 min on 50% power, stir then continue to heat at 30 second intervals until fully melted).
8. Dip the top of each donut into the chocolate and place back on cooling rack to set.
9. *To turn them into bats: Draw wings and ears onto computer paper, and place under a piece of wax paper. Melt the other cup of chocolate and transfer to a small zip top bag, cut the corner, and pipe following the drawn design, fill it in.
10. Set aside to harden. Using a medium sized round piping tip cut circles for the eyes out of the mini marshmallow.
11. Use the kitchen scissors to cut tiny triangles for the fangs. Take a toothpick and dip it into chocolate to add the center to each marshmallow eye.
12. Once everything is set, dip the pieces into melted chocolate and then place onto the donut. You can also add the parts right after dipping the donut into chocolate.