Glazed Chocolate Donuts

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 3/4 cup All-purpose flour
  • 1 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1/4 cup Cocoa powder, unsweetened
  • 1/4 cup Granulated sugar
  • 1/4 tsp Salt
  • 3/4 cup Semi-sweet chocolate chips
  • 1/2 tsp Vanilla extract, pure

• Oils & Vinegars

  • 1 tbsp Vegetable oil

• Dairy

  • 7/16 cup Buttermilk
  • 1/4 cup Heavy whipping cream

Found on crunchycreamysweet.com

Description

Ingredients

• 3/4 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup + 3 Tablespoons buttermilk OR 1/4 cup + 2 Tablespoons whole milk with 1 Tablespoons apple cider vinegar
• 1 large egg
• 1/2 teaspoon pure vanilla extract
• 1 Tablespoon vegetable oil
• for the glaze:
• 3/4 cup semi-sweet chocolate chips
• 1/4 cup heavy whipping cream

Directions

• Preheat oven to 420 degrees F.
• Grease a 6 regular size donut pan. Set aside.
• In a large mixing bowl, whisk together flour, cocoa powder, baking powder, soda and salt.
• In a large measuring cup, mix together buttermilk, egg, vanilla and oil. Whisk well.
• Add wet ingredients to dry ingredients and whisk until smooth, about 2 minutes.
• Place the batter in a ziploc bag. Close the bag and cut off a corner with scissors. Pipe out the batter evenly among donut cups in your pan.
• Tap the pan against your counter few times to release any air bubbles.
• Bake donuts in preheated oven for 8 to 10 minutes or until the toothpick inserted in few places in each donut comes out clean.
• Cool donuts in pan for 5 minutes, then transfer onto a cooling rack.
• To make the glaze, place chocolate chips in a medium mixing bowl. Pour heavy cream into heat-proof measuring cup or bowl and heat up in the microwave in 20 second increments just until hot, but not boiling. Pour hot cream over chocolate. DO NOT stir. Let it sit for 5 minutes. Whisk the mixture until smooth.
• Dip donuts in glaze and set back on cooling rack. Decorate with sprinkles while the glaze is still wet.