February is such a great month. We celebrate Black History this month, love and chocolate. To kick off this month filled with great celebrations, I am sharing a recipe that I am certain will be on regular rotation not just during the month we celebrate chocolate, but all year long.
You’ll need that doughnut pan I keep talking about on Instagram. I promise you it’s worth the investment y’all. Make this recipe over the weekend in preparation for Valentine’s Day or Galentine’s Day. Whichever day you choose to celebrate this month don’t lose sight of what’s important, chocolate. Happy Baking!
Chocolate Espresso Doughnuts
1 cup flour
1/2 cup sugar
1/4 cup cocoa powder
1/4 teaspoon espresso powder
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1/2 cup buttermilk *if batter isn’t smooth enough to spoon, add 1-2 more tablespoons buttermilk until smooth batter is formed
1/4 cup vegetable oil
3/4 cup powdered sugar
1 tablespoon unsweetened cocoa
1/2 teaspoon espresso powder
2-4 teaspoons of milk
Add the powdered sugar, cocoa and espresso powder to a bowl. Next add one teaspoon of milk and mix with a fork. Add another teaspoon until a glaze forms. Two teaspoons should suffice, if not add one more, but be sure not to add all of the milk at once or your glaze will be runny.
Pre-heat your oven to 375 degrees. Mix the flour, sugar, cocoa, espresso powder and baking soda in a bowl and set to the side. In another bowl, whisk the vanilla, egg, vanilla, buttermilk and vegetable oil. Add the wet ingredients to the dry ingredients and mix well.
Spray your doughnut pan with cooking spray. Using a spoon, fill the pan with the doughnut mixture. Bake the doughnuts for 8 minutes or until a toothpick comes out clean. Cool, then dip each doughnut into the glaze and let the glaze set. Enjoy!