Makes: 12 donuts Prep time: 30 minutes Bake time: 10 to 12 minutes
1 cup sour cream
1 teaspoon vanilla extract
1 teaspoon coffee extract, ( I use Nielsen Massey)
1/2 cup canola oil
1 and 1/2 cups all purpose flour
1 cup granulated sugar
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup cocoa powder
1/2 cup mini chocolate chips
2 and 1/2 cups confectioners sugar
2 tablespoons light corn syrup
2 tablespoons unsalted butter, melted
1 teaspoon Nielsen Massey coffee extract
4 tablespoons half and half
mini chocolate chips for sprinkling on top
Preheat your oven to 350 degrees. Lightly oil 2 donut pans and set aside.
In a large bowl, whisk together the eggs, oil, sour cream and extracts.
In another bowl, whisk together the flour, cocoa, sugar, baking soda, and salt.
Add the dry ingredients to the wet and gently fold all together. Add in the mini chocolate chips.
Place the batter into a large piping bag and cut the bottom of the bag so that you can pipe the batter.
Pipe the batter into each of the donut wells. Fill each to the top for a nice, large donut.
Place both pans onto a baking sheet before baking.
Bake for 5 minutes, then rotate the pan.
Bake another 5 to 7 minutes, or until the donuts spring back in the pan.
Cool in the pan for 10 to 15 minute before transferring each to a wire rack to cool.
Make the glaze while the donuts are cooling.
To make the glaze
Whisk or sift the confectioners sugar until there are no lumps.
Add the melted butter, corn syrup, coffee extract and half and half.
Whisk until the glaze is smooth and creamy.
When the donuts are completely cool, dunk the tops in the glaze and let the excess drop off.
Sprinkle as many chocolate chips as you like on top of the glaze.
Let the glaze harden before putting the donuts away.
Store in airtight plastic containers for up to 3 days