Double Chocolate Doughnuts

• Refrigerated

  • 1 Egg

• Condiments

  • 2 tsp Corn syrup, light or dark

• Baking & Spices

  • 3/4 cup All-purpose flour
  • 1/2 tsp Baking soda
  • 1/4 cup Brown sugar, packed
  • 1/2 cup Cocoa
  • 3 tbsp Granulated sugar
  • 3/4 cup Icing sugar
  • 1/4 tsp Salt
  • 1 1/2 tsp Vanilla

• Dairy

  • 2 1/2 tbsp Butter
  • 6 tbsp Buttermilk
  • 3 tbsp Cream

• Other

  • sprinkles (optional

Found on justsotasty.com

Description

Directions

• Preheat the oven to 350F degrees. Spray a 6 cavity doughnut pan with non-stick cooking spray or grease with butter and set aside. I only have one doughnut pan, so I made mine in two batches. But if you have two pans - you can prepare both since the recipe will make about 8 doughnuts.
• In a medium bowl whisk together the flour, cocoa, baking soda and salt until combined. Then in a separate medium bowl, whisk together the melted butter, egg, sugars, vanilla & buttermilk. Add the dry ingredients into the wet & whisk until combined. The batter will be thick.
• Spoon the batter into the prepared doughnut pan. Or pour the batter into a ziplock bag, cut off the bottom corner, and pipe the batter into the prepared tin. Bake for 8-10 minutes. If you lightly touch the doughnut, it should spring back. Or an inserted toothpick should come out clean. Allow doughnuts to cool in the pan for 5-10 minutes, then remove from the pan and continue cooling on a wire rack
• While the doughnuts are cooling, make the glaze. Whisk together the icing sugar, cocoa and about 2 tablespoons cream. Add the corn syrup and slowly add the remaining cream until the glaze is smooth.
• Once the doughnuts are cooled, dip the top in the glaze and sprinkle with sprinkles.