Ingredients:

  • 1 1/2 cups All-Purpose Flour
  • 1/2 cup Granulated Sugar
  • 1 1/2 teaspoons Baking Powder
  • 1/2 teaspoon Ground Cinnamon (optional)
  • 1/2 teaspoon Salt
  • 1/2 cup Buttermilk, room temperature
  • 1 Large Egg, room temperature, lightly whisked
  • 1/4 cup Unsalted Butter, melted and slightly cooled
  • 1 teaspoon Vanilla Extract (for batter)
  • 1/2 cup Mini Chocolate Chips
  • 1 1/2 cups Powdered Sugar, sifted
  • 2 tablespoons Unsweetened Cocoa Powder (Dutch-process preferred)
  • 3 – 4 tablespoons Whole Milk or Heavy Cream
  • 1/2 teaspoon Vanilla Extract (for glaze)

Instructions:

  1. Preheat the oven to 350°F (180°C). Lightly grease the donut pan cavities.
  2. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt until thoroughly combined.
  3. In a separate medium bowl, whisk the buttermilk, egg, melted butter, and 1 teaspoon of vanilla extract until smooth.
  4. Pour the wet mixture into the dry ingredients. Use a rubber spatula to fold them together gently until just combined. Do not overmix.
  5. Gently fold in the mini chocolate chips.
  6. Transfer the batter into a piping bag (or zip-top bag with the corner snipped). Pipe the batter evenly into the prepared donut cavities, filling them roughly two-thirds full.
  7. Bake for 10 to 12 minutes, or until the donuts spring back lightly when touched and the edges are turning pale gold.
  8. Let the donuts rest in the pan for 3–5 minutes before turning them out onto a wire cooling rack. Allow them to cool completely before glazing.
  9. Prepare the Glaze: Sift the powdered sugar and cocoa powder into a shallow bowl. Whisk to remove lumps.
  10. Add the 1/2 teaspoon of vanilla and 3 tablespoons of milk/cream. Whisk until a smooth, thick chocolate glaze forms. Add the remaining milk gradually, if needed, until the glaze is thick enough to coat the back of a spoon.
  11. Dip and Set: Hold a cooled donut and gently dip the top half into the chocolate glaze. Return the glazed donuts to the wire rack. Let the glaze set for 10–15 minutes before serving.