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This recipe made about 16 full size donuts depending on how full you fill the donut pan.
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Preheat oven to 350 F. Coat a donut pan with non-stick cooking spray. Set aside.
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In a large mixing bowl combine the flour, brown sugar, cocoa powder, granulated sugar, espresso granules, baking soda, baking powder and salt. Whisk the dry ingredients until blended and make a well in the middle. Set aside.
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In a small mixing bowl lightly beat the egg. Whisk in the milk and then add the melted butter. Quickly add the egg mixture to the flour and cocoa mixture all at once. Stir just until the batter is smooth. Do not over beat. Stir in the mini-chocolate chips.
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Spoon the batter into the prepared donut pan filling each well about 2/3 full. Bake for about 12 minutes for full sized donuts. (If using a mini-donut pan cut the baking time to 8 minutes.) When done remove the pan from the oven and set on a cooling rack.
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Allow the donuts to cool in the pan for 2-4 minutes. Transfer donuts to a wire rack and cool completely before icing. If you want to make powdered sugar donuts, roll the warm donuts in a bowl of confectioners' sugar until coated. Cool on a wire rack.
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For the chocolate glaze:
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Combine the chopped chocolate and butter in a small saucepan. Cook over medium-low heat until melted, stirring frequently. Remove pan from heat. Stir in the syrup, confectioners' sugar, vanilla and hot water. Blend until smooth. Iced cooled donuts as desired. Additional water can be added to thin the icing if needed.
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For the buttermilk glaze:
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Whisk all ingredients together until smooth. Dip a cooled donut into the glaze and turn it over to coat the other side. Allow the excess glaze to drop back into the bowl. Place the glazed donut on a wire rack to dry.
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(Adapted from a recipe published in the January 2012 Better Homes and Gardens-the Chocolate Special Interest Publication.)
