Coffee Lovers Chocolate Cake Donuts

• Vegetarian

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 cup All-purpose flour
  • 1/2 tsp Baking powder
  • 1/2 cup Brown sugar, packed dark
  • 1/4 cup Cocoa powder, unsweetened dark
  • 2 cups Confectioners' sugar
  • 1/4 tsp Salt
  • 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 3 tbsp Coconut oil

• Drinks

  • 1/4 cup Coffee or espresso, Strong
  • 2 tbsp Coffee or espresso

• Dairy

  • 1 tbsp Milk
  • 1/4 cup Whole milk

Found on bakerbynature.com

Ingredients

• 1 cup all- purpose flour
• 1/4 cup unsweetened dark cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup whole milk
• 1/4 cup strong coffee or espresso
• 1/2 cup packed dark brown sugar
• 1 egg
• 3 tablespoons coconut oil, melted
• 1/2 teaspoon vanilla extract
• For the topping:
• 2 cups confectioners’ sugar
• 2 tablespoons coffee or espresso
• 1 tablespoon milk

Directions

• Heat oven to 350 (F). Grease a doughnut pan with non-stick cooking spray or butter; set aside.
• In a large bowl whisk together flour, cocoa powder, baking powder, and salt. In a small bowl, whisk whole milk, coffee, sugar, egg, coconut oil, and vanilla; whisk until smooth. Add milk mixture to flour mixture; whisk until blended & smooth.
• Pour batter into a large resealable plastic bag, cut of the corner, and squeeze batter carefully into prepared doughnut pan; filling each mold about 2/3 full. Bake for 11-13 minutes, or until doughnuts spring back when lightly pressed. Cool in pan on rack for 15-20 minutes, then carefully turn out directly onto a rack to cool.
• While theyre cooling - make your glaze!
• In a small bowl, combine confectioners’ sugar and with coffee and milk; stir until consistency is thick & smooth. If the consistency is a bit too thin, add more sugar; If its too thick, add a touch more milk.
• Dip cooled doughnuts into the glaze and allow excess glaze to drip back into bowl. Once all donuts have been dipped - serve!