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Dark Chocolate Chip Baked Doughnuts with Maple Espresso Glaze

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Level: Easy

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Description

Decadent doughnuts for your morning drill.

Ingredients

  • FOR THE DOUGHNUTS:
  • 2 cups Cake Flour
  • ¾ cups Granulated Sugar
  • 2 teaspoons Baking Powder
  • ½ teaspoons Nutmeg
  • ¼ cups Unsweetened Cocoa Powder
  • ½ teaspoons Kosher Salt
  • ¾ cups Buttermilk
  • 2 whole Eggs
  • 2 Tablespoons Unsalted Butter, Melted & Cooled
  • ½ cups Dark Chocolate Mini Chocolate Chips
  • FOR THE ESPRESSO GLAZE:
  • 1 cup Confectioners Sugar
  • 2 Tablespoons Maple Syrup
  • 2 Tablespoons Whipping Cream
  • 1-½ teaspoon Espresso Powder

Preparation

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.

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