3/4cup+ 2 Tablespoons all purpose flourbe sure to measure properly
1/3cupDutch processed cocoa powder
1/2teaspoonbaking powder
1/4teaspoonsalt
1/2cupbrown sugar
4Tablespoonsunsalted buttermelted
6Tablespoonsmilkany
1large egg
1teaspoonvanilla extract
1/2cupmini chocolate chips
MINT GLAZE
2cupspowdered sugar
3 and 1/2Tablespoonsmilkany
1/2teaspoonpeppermint extract
2drops green food coloringif desired
Instructions
Preheat the oven to 375ºF.
Spray a donut pan with non-stick spray and set aside.
DONUTS
In a large bowl, toss together the flour, Dutch processed cocoa, baking powder, and salt. Set aside.
In a medium size bowl, whisk together the brown sugar, butter, and milk until no sugar lumps remain. Add the egg and the vanilla extract and whisk again until everything is incorporated. Add the wet ingredients to the dry ingredients and stir until just combined. Gently stir in mini chocolate chips.
Transfer batter to a large zip top bag, snip the corner off, and pipe batter evenly into donut wells, filling them ⅔ to ¾ full. You may also use a spoon.
Bake the donuts 8-10 minutes or until donuts are set. Cool completely on a wire rack before dipping into glaze.
MINT GLAZE
Combine all of the ingredients into a medium size bowl. Dunk donuts into glaze one by one. Transfer to wire rack over a baking sheet or wax paper to catch glaze drippings.
Dunk donuts a second time with remaining glaze. Decorate with more mini chocolate chips, if desired. Donuts taste the freshest the same day they are baked, but can be stored covered at room temperature up to 2 days.
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.