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1
Preheat oven to 375u00b0 F.
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Generously spray a doughnut pan with cooking spray, set aside.
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3
In a large bowl, whisk flour, brown sugar, cocoa powder, sugar, espresso powder, baking soda, baking powder, and salt. Make a well in the center of flour mixture, set aside.
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4
In a medium bowl, combine egg, milk, melted butter, and vanilla.
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Add wet ingredients to flour mixture, stirring until smooth. (Some folding may be required to incorporate all the flour mixture.) Stir in chocolate chips.
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6
Spoon batter into pans, filling cavities about 3/4 full (please see note below if you haven't already!).
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Bake for 8-15 minutes (baking times vary by pan type), until tops spring back when lightly touched or toothpick comes out with moist crumbs attached when inserted.
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Remove from oven and let cool in pan for 5 minutes.
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Invert doughnuts onto a cooling rack and let cool almost completely before glazing. During this time you can go ahead and re-spray pan and bake more doughnuts.
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10
For the glaze:
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In a medium bowl, combine powdered sugar, corn syrup, and vanilla. Add milk, whisking to combine (start with 1/4 cup and add a little more if glaze is too thick).
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Place wax or parchment paper under rack/s with doughnuts. Spread glaze generously over doughnut tops, or dip if making mini doughnuts(if desired, top with sprinkles). Let stand a few minutes to allow glaze to set before serving.
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Notes:
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14
I have noticed that different pan types make a big difference in the baking times. Donuts baked in my non-stick pans tend to bake in about 8-10 minutes, while silicone takes a bit longer, about 15 or so minutes.
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15
If you are using a silicone donut pan, I find it best to let the donuts cool completely before trying to remove them, otherwise they tend to break easily.
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16
For mini doughnuts, I would recommend halving the recipe, unless you need more than 36 doughnuts (the recipe as is would yield about 70+). For a mini doughnut pan, fill cavities 1/2 full instead of 3/4. Bake for 6-8 minutes.
