Laura Mariano
Ingredients
- 2 large eggs
- 1/2 cup maple syrup
- 1/2 cup milk
- 2 teaspoons vanilla extract
- 1 1/2 cups whole wheat pastry flour (or all purpose)
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon instant coffee powder
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 tablespoons salted butter, melted
FILLING AND GLAZE
- 2 cups mini chocolate chips, divided
- 2 tablespoons avocado oil
- 1/3 cup milk
- chocolate sprinkles or cacao chunks
Instructions
1. Preheat the oven to 350° F. Grease a 6-cup doughnut pan or 12-cup muffin pan with melted butter.
2. In a large mixing bowl, whisk together the eggs, maple syrup, milk, and vanilla. Add the flour, cocoa powder, instant coffee powder, baking powder, baking soda, and salt, mix until just combined. Stir in the melted butter combined.
3. Divide the batter evenly among the molds in the prepared pan, filling 1/2-2/3 of the way full. Bake 10-12 minutes, until just set. Remove and let cool 5 minutes, then run a knife around the edges to release, and invert the pan.
4. Meanwhile, make the filling. Microwave 1 cup chocolate chips and oil on 30-second intervals, stirring after each, until melted and smooth.
5. Using a serrated knife, slice the doughnut in half, like a bagel. Spread 1 side of the doughnut with the filling, then sandwich the 2 halves together.
6. To make the glaze. Melt the chocolate chips and milk on 30-second intervals, stirring after each, until melted and smooth.
7. Crumble 1-2 baked doughnuts into a shallow bowl. If using, add the sprinkles or chocolate chunks/nibs to a shallow bowl. Dip or drizzle the doughnuts into the glaze,
