Baked Espresso Glazed Doughnuts

makes 6

• 1 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1 tablespoon espresso powder
• 1/4 teaspoon salt
• 1/2 cup low-fat buttermilk
• 3/4 cup packed brown sugar
• 1 egg
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract

for the topping:

• 1 teaspoon espresso powder
• 1 tablespoon hot water
• 3 oz. (6 tablespoons) cream cheese, melted
• 1 cup confectioners’ sugar
• 1 teaspoon vanilla
• 2-3 tablespoons milk
• chocolate sprinkles (optional)

Heat oven to 325 F. Coat doughnut pan with non-stick cooking spray & set aside. In a large bowl, whisk flour, cocoa, baking soda, espresso powder and salt. In a small bowl, whisk buttermilk, sugar, egg, oil and vanilla until smooth. Add milk mixture to flour mixture; whisk until blended & well incorporated.

Spoon batter into a large resealable plastic bag. Cut of the corner and squeeze batter into prepared doughnut pan about 2/3 full. Bake for 10-12 minutes, until doughnuts spring back when lightly pressed. Cool in pan on rack for 3 minutes, then carefully turn out directly onto rack to cool.

In a small bowl, combine espresso powder with hot water and stir until dissolved. Add melted cream cheese and stir until well incorporated. Slowly combine confectioner’s sugar, adding vanilla & milk to thin out glaze. If the consistency is too thin, add more sugar. If too thick add a bit more milk.

Dip cooled doughnuts into bowl of glaze and allow excess frosting to drip back into bowl. Transfer to rack. Top with chocolate sprinkles and serve. Doughnuts will keep in an air tight container for 2-3 days.