Dark Chocolate Chip Baked Doughnuts with Maple Espresso Glaze

For the doughnuts:
Preheat oven to 425 F. Spray a 12-count standard size doughnut pan with non-stick cooking spray. In a large mixing bowl, sift together cake flour, sugar, baking powder, nutmeg, cocoa powder and salt. Add buttermilk, eggs, and the melted and cooled butter. Beat until just combined. Fold in the mini chocolate chips. Fill each doughnut cup approximately 2/3 full.

Bake for 10 to 12 minutes or until the top of the doughnuts spring back when touched. Remove pan from oven. Let them cool in the pan for 4 to 5 minutes before removing. Spread the maple espresso glaze on top of the cooled doughnuts.

For the maple espresso glaze:
In a large bowl, combine all the ingredients. Whisk until desired consistency. You may need to add more cream should the glaze become too thick.

Recipe adapted from Food and Wine Magazine.