Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup Dutch-process cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon instant espresso powder
- 2 large eggs, at room temperature
- 3/4 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 3/4 cup mini chocolate chips
- 1 1/2 cups powdered sugar
- 2 to 3 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a standard donut pan.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder.
- In a separate bowl, whisk eggs, milk, oil, and vanilla extract until smooth.
- Pour wet ingredients into dry ingredients and mix until just combined. Do not overmix.
- Fold in the mini chocolate chips.
- Spoon or pipe the batter into the donut pan, filling each cavity about three-quarters full.
- Bake for 10 to 12 minutes, or until donuts spring back when lightly touched.
- Let donuts cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the glaze, whisk powdered sugar, milk, and vanilla extract until smooth and pourable.
- Dip cooled donuts into glaze, let excess drip off, and allow glaze to set before serving.
Notes
- Add a tablespoon of chocolate spread to the glaze for extra chocolate flavor.
- Swap mini chocolate chips with chopped dark chocolate for a richer bite.
- Use plant-based milk and dairy-free chocolate chips for a dairy-free version.
- Store unglazed donuts in the freezer and glaze fresh after thawing.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 donut
- Calories: 290
- Sugar: 22g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
