Chocolate espresso donuts

Chocolate espresso donuts
Chocolate espresso donuts

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Donut ingredients

  • 1

    cup flour

  • 1/4

    cocoa powder

  • 1/2

    tsp baking soda

  • 1

    T espresso powder OR 1 1/2 Starbucks via packets

  • 1/4

    tsp salt

  • 1/2

    cup yogurt (plain or vanilla)

  • 3/4

    cup brown sugar

  • 1

    egg

  • 1/4

    vegetable OR coconut oil

  • 1

    tsp vanilla extract

  • Glaze ingredients

  • 1/2

    cup milk

  • 1

    T light corn syrup

  • 1/2

    Starbucks via packet or 2tsp espresso powder

  • 1

    cup powdered sugar

Directions

Heat oven to 325 F. Coat doughnut pan with non-stick cooking spray & set aside. This recipe will make 18 mini donuts or 6 regular size donuts. In a large bowl, whisk flour, cocoa, baking soda, espresso powder and salt. In a small bowl, whisk buttermilk, sugar, egg, oil and vanilla until smooth. Add milk mixture to flour mixture; whisk until blended & well incorporated. Spoon batter into a large resealable plastic bag. Cut of the corner and squeeze batter into prepared doughnut pan about 2/3 full. Bake for 10 minutes, until doughnuts spring back when lightly pressed. Cool in pan on rack for 3 minutes, then carefully turn out directly onto rack to cool. On stove top combine milk, corn syrup, and the other half via packet. Stir for a minute or two on medium heat, turn down to low heat then add chocolate chips. Once combine turn off heat and whisk in powdered sugar. Dip cooled doughnuts into bowl of glaze and allow excess frosting to drip back into bowl. Transfer to rack. Top with chocolate sprinkles and serve. Doughnuts will keep in an air tight container for 2-3 days.

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