Chocolate Doughnuts with Strawberry Champagne Glaze

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 tsp Baking soda
  • 2 cups Bread flour
  • 1 cup Brown sugar, light
  • 1 cup Chocolate chips, semisweet
  • 2/3 cup Cocoa powder, unsweetened
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract, pure

• Oils & Vinegars

  • 2 tsp Apple cider vinegar

• Drinks

  • 1/2 cup Coffee, strong black

• Dairy

  • 6 tbsp Butter, unsalted
  • 1 cup Buttermilk

Found on stylemepretty.com

Description

Ingredients

• 2 cups bread flour
• 1 cup light brown sugar
• 2/3 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/2 cup strong brewed black coffee, cooled
• 2 eggs
• 6 tablespoons unsalted butter, melted and slightly cooled
• 2 teaspoons apple cider vinegar
• 1 teaspoon pure vanilla extract
• 1 cup melted semisweet chocolate chips, cooled

Directions

• Preheat oven to 350 F. Whisk flour, sugar, cocoa powder, baking soda, and salt together in a mixing bowl. Set aside. Whisk together buttermilk, coffee, eggs, butter, vinegar, and vanilla into another mixing bowl. Pour the flour mixture into the wet mixture and stir until fully mixed. Fold in the melted chocolate until just combined. Grease a baked doughnut pan and spoon batter into a gallon sized re-closeable bag. Snip a corner with scissors and pipe batter into the doughnut molds, filling 3/4 of the way. Bake the doughnuts for 18 to 20 minutes or until a toothpick comes out clean when inserted into the center of a doughnut. Cool slightly (about 5 minutes) then transfer to a wire rack to cool completely. Top with glaze and sprinkles.