Ingredients:

  • 1 ½ cups All-Purpose (Plain) Flour, sifted
  • ½ cup Granulated Sugar
  • 2 Tbsp Unsweetened Cocoa Powder
  • 1 ½ tsp Baking Powder
  • ½ tsp Fine Sea Salt
  • 1 Large Egg, room temperature
  • ¾ cup Buttermilk (low-fat preferred)
  • ¼ cup Neutral Oil (or melted unsalted butter)
  • 1 tsp Vanilla Extract
  • ½ cup Mini Chocolate Chips (Semi-Sweet)
  • 1 ½ cups Powdered Sugar, sifted (for glaze)
  • 3 Tbsp Unsweetened Cocoa Powder, sifted (for glaze)
  • 3 – 4 Tbsp Milk (or water, for glaze)
  • ½ tsp Vanilla Extract (for glaze)
  • Pinch of Salt (for glaze)

Instructions:

  1. Preheat the oven to 350°F (175°C). Lightly grease and flour the donut baking pan, ensuring the central pins are well covered to prevent sticking.
  2. Combine Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, and salt. Ensure there are no lumps of cocoa.
  3. Combine Wet Ingredients: In a separate medium bowl, whisk the egg until lightly frothy. Add the buttermilk, oil (or melted butter), and vanilla extract. Whisk until just combined.
  4. Form the Batter: Pour the wet ingredients into the dry mixture. Using a rubber spatula, fold gently until just combined. Stop mixing the moment you see no more streaks of dry flour (do not overmix).
  5. Fold in Chocolate: Gently fold in the mini chocolate chips.
  6. Fill the Pan: Transfer the batter into a piping bag or a large zip-top bag (snip a corner off). Pipe the batter evenly into the prepared donut pan wells, filling them about two-thirds full.
  7. Bake: Bake for 10–12 minutes, or until the donuts spring back lightly when touched, and a thin skewer inserted into the thickest part comes out clean.
  8. Cool: Allow the donuts to cool in the pan for 5 minutes before carefully inverting them onto a wire cooling rack to cool completely.
  9. Mix Glaze Ingredients: In a medium bowl, whisk together the sifted powdered sugar, cocoa powder, salt, and vanilla.
  10. Add Liquid: Gradually add the milk, one tablespoon at a time, whisking constantly until a thick, smooth, pourable glaze is achieved (it should be thick enough to coat the back of a spoon).
  11. Dip and Set: Once the donuts are completely cool, dip the top side of each donut into the glaze. Place the glazed donuts back on the cooling rack and allow the glaze to set for about 5–10 minutes before serving.