1 1/2tablespoonsbuttermilk,milk or cream will work fine too
drop of vanilla extract
For the chocolate icing (OPTIONAL):
2teaspoonslight-colored syrup like Karo
To make the doughnuts:
Preheat oven to 350 degrees. Coat the doughnut pan with nonstick cooking spray. Set aside.
In a large mixing bowl combine the flour, brown sugar, cocoa powder, granulated sugar, espresso granules, baking soda, baking powder and salt. Whisk the dry ingredients until blended and make a well in the middle. Set aside.
In a small mixing bowl lightly beat the egg. Whisk in the milk and then add the melted butter. Quickly add the egg mixture to the flour and cocoa mixture all at once. Stir just until the batter is smooth. Do not over beat. Stir in the mini-chocolate chips. Spoon the batter into the doughnut pan filling about two-thirds full. Bake for 12 minutes or until a toothpick comes out clean.
Allow the doughnuts to cool in the pan for 2-4 minutes. Transfer to a wire rack and cool completely before icing. To make powdered sugar donuts, roll the warm donuts in a bowl of powdered sugar until coated. Cool on a wire rack.
This recipes made about 16 full size doughnuts depending on how you fill the pan.
To make the buttermilk glaze:
Whisk all ingredients together until smooth. Dip a cooled doughnut into the glaze and turn it over to coat the other side. Allow the excess glaze to drop back into the bowl. Place the glazed doughnut on a wire rack to dry.
To make the chocolate icing:
Combine the chopped chocolate and butter in a small saucepan. Cook over medium-low heat until melted, stirring frequently. Stir in the syrup, confectioners’ sugar, vanilla and hot water. Blend until smooth. Iced cooled doughnuts as desired. Additional water can be added to thin the icing if needed.
(Adapted from a recipe published in the January 2012 Better Homes and Gardens – Chocolate Special Interest Publication)