Double Chocolate Donuts



**For the dough**

-3/4 cup all-purpose flour

-1/3 cup dark cocoa powder

-1/2 tsp. of baking soda

-1/4 tsp. of salt

-2 1/2 tbsp. of melted butter, cooled to room temperature

-1 egg

-1/4 cup brown sugar

-3 tbsp. of granulated sugar

-1 1/2 tsp. of vanilla

-2/3 cup buttermilk

-Gallon sized Ziploc bag

**For the glaze**

-3/4 cup of powdered sugar

-3 tbsp. of dark cocoa powder

-2 tbsp. of heavy whipping cream

-2 tbsp. of milk

-2 tsp. of light corn syrup



-Preheat oven to 350 degrees. Spray a 6 cavity donut pan with non-stick cooking spray. (You can get a pan on Amazon!)

-In a medium bowl mix together the flour, cocoa, baking soda, and salt until combined.

-In a separate medium bowl whisk together the melted butter, egg, sugars, vanilla, and buttermilk. Add the dry ingredients into the wet ingredients and mix until combined. The batter will be thick.

-Pour the batter into a Ziploc bag, cut off the bottom corner, and pour the batter into the prepared tin.

-Bake for 6-10 minutes. Check them at the 6 minute mark. When you insert a toothpick it should come out clean when they are done. Allow them to cool in the pan for 10 minutes and then transfer them to a wire rack and let them cool for an additional 10 minutes.

-Make the glaze while your donuts are cooling off. Whisk together the powdered sugar, cocoa powder, and 2 tbsp. of heavy whipping cream. Add the corn syrup and the 2 tbsp. of milk and mix everything together.

-Once the donuts are cooled off turn them upside down and dip them into the icing. Place them back on the wire rack and add sprinkles!


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