¼cup(60 ml) plain, full-fat yogurt, room temperature
2tablespoons(30 g) unsalted butter, melted
½teaspoonvanilla extract
Chocolate Glaze
½cup(85 g) good quality semisweet chocolate chips
3tablespoonsheavy cream
1tablespoonunsalted butter
Instructions
Preheat oven to 350 F. Grease a donut tin with butter or nonstick spray and set aside.
In a large bowl, whisk together flour, cocoa powder, baking soda, salt and espresso powder. Set aside.
In a medium bowl, whisk together the egg and sugar until well combined. Add the milk, yogurt, melted butter and vanilla extract. Mix until incorporated and smooth. Pour wet ingredients into bowl of dry ingredients and mix just until combined.
Using a piping bag or a spoon, transfer the batter to the prepared donut tin, filling each cavity about three-quarters full. Bake donuts at 350 F for 8 to 10 minutes or until a toothpick inserted into one comes out with little to no crumbs. Allow the donuts to cool in the pan for a couple minutes before inverting them onto a wire rack to cool completely.
For the glaze, place the chocolate, heavy cream and butter in a microwave-safe bowl. Heat on 50% power level for one minute. Let the mixture sit for a couple minutes, then stir until smooth. If not smooth, heat for another 30 seconds on 50% power level.
Dip the top of each donut in the chocolate glaze and place back on the wire rack to set. Garnish with chocolate shavings if desired.
Notes
Store chocolate donuts in an airtight container at room temperature for up to 3 days.Muffin tin donuts may also be made. Fill each muffin cup three-quarters full and bake for 15 to 20 minutes. If made in a mini muffin tin, baking time is 8 to 10 minutes.Recommended tools: kitchen scale, mixing bowls, piping bag, donut tin