Phenomenal Phoods

Baked Chocolate Espresso Donuts

Ingredients:

For the donuts

• 1/2 cup cocoa powder
• 1 cup flour
• 1/2 cup sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 1/2 cup coffee porter or other dark beer such as a stout*
• 1 teaspoon vanilla
• 1/2 cup butter (melted)

For the glaze

• 3/4 cup powdered sugar
• 1/4 cup cocoa powder
• 1 teaspoon instant espresso
• 1 tablespoon hot water
• 1 teaspoon vanilla
• 1-2 tablespoons water or milk
• Optional additional decorations like m&ms and sprinkles

Instructions:

For the donuts

1. Preheat oven to 350 degrees F.
2. Whisk together the cocoa powder, flour, sugar, baking soda and salt until combined.
3. In a separate bowl, whisk together the egg, milk, vanilla, beer and melted butter until combined.
4. Add the dry ingredients to the wet ingredients, mixing just until combine.
5. Pipe or spoon into a greased doughnut pan about 3/4 full.
6. Bake at 350 degrees F. for 7-8 minutes until a toothpick comes out clean.
7. Let cool completely before frosting. I usually let them cool for 2-3 minutes before removing them from the pan.

For the glaze

1. Dissolve the instant espresso in the hot water.
2. Whisk together the espresso mixture with the powdered sugar, cocoa powder and vanilla.
3. Add additional water or milk as needed to reach the desired consistency. You want to be able to dip your cooled donuts in the glaze without it being so thin that it all runs off.