| Cook Time | 15 minutes |
| Servings | serves |
Ingredients
- 2/3 cup Cocoa Powder
- 1 3/4 cups Plain Flour
- 1 1/4 cups Brown Sugar lightly packed
- 1 teaspoon Baking Powder
- 3/4 teaspoon Espresso Powder
- 1 teaspoon Bi Carbonate of Soda
- 3/4 teaspoon Salt
- 1 cup Chocolate Chips
- 2 Eggs
- 3/4 cup Milk
- 2 teaspoons Vanilla Extract
- 2 teaspoons White Vinegar
- 8 tablespoons Butter melted
Chocolate Icing
- 1 cup Chocolate Chips
- 4 tablespoons Milk
Ingredients
Chocolate Icing
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Instructions
- Preheat oven to 180c. Lightly grease the wells of two standard doughnut pans.
- In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, espresso powder, bicarbonate of soda, salt, and chocolate chips.
- In a large measuring jug, whisk together the eggs, milk, vanilla and vinegar. Add the wet ingredients, along with the melted butter to the dry ingredients, stirring until well combined.
- Remove the batter to a zip lock bag or piping bag, cut a hole in one corner, and pipe the batter into the doughnut moulds, filling them between 3/4 and full. Bake the doughnuts for 12 - 15 minutes, or until a toothpick inserted into the centre of one comes out clean.
- Remove the doughnuts from the oven and let cool for 2 minutes. Loosen their edges, turn the pan upside down over rack, and gently let them fall onto the rack.
To make the icing
- Combine the chocolate chips and milk in a microwave-safe bowl or measuring cup. Heat until the milk is steaming and starting to bubble.
- Remove from the microwave, and stir until the chips have melted and the icing is smooth.
- Dip the top of each doughnut in the icing; or spread icing on the doughnuts.
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