March 13, 2020 2 min read
Super moist, fluffy and fudge-y, these donuts are a chocolate lover's dream.
Pour the flour, sugar, cocoa powder, espresso powder, baking powder, baking soda and salt into a medium bowl, whisk together and set aside. Preheat the oven to 350 F and lightly grease donut pan(s).
In a small bowl, whisk the egg, buttermilk, melted butter and vanilla extract thoroughly until fully combined.
Next, pour the wet mixture into the bowl with the flour mixture. Fold batter until no visible streaks of flour remain, do not over mix or it will create a tough donut.
Place one of the piping bags in a tall glass and spread it over the rim of the glass to hold open while filling with the batter. Fill piping bag with batter then twist the open end of the bag closed and snip the tip off to fill the donut pan(s).
Pipe the batter into the greased donut pan(s) about two-thirds of the way up and then bake for 10 minutes at 350°F.
When the donuts come out of the oven allow them to cool in the pan for about 5 minutes before removing them. Once removed, place the donuts on a wire rack to finish cooling.
Pour the chocolate pieces in a microwavable bowl and add in the butter, light corn syrup and milk. Microwave in 15 second increments until the chocolate is melted and a smooth chocolate ganache is formed. Microwave in 10-15 second increments if chocolate is not fully melted. Mixture will thicken as it cools, heat up again if needed while glazing the donuts.
Next, dunk each donut in the glaze and allow excess chocolate sauce to drip off and set on the wire rack for a few minutes to dry slightly. Placing a piece of foil or paper under the wire rack will make cleanup easier. Add sprinkles if desired. Enjoy!