From ww magazine. A nonstick mini-donut pan is a must for this recipe.
Ingredients: [‘all-purpose flour’, ‘dutch process cocoa’, ‘baking powder’, ‘salt’, ‘sugar’, ‘espresso’, ‘eggs’, ‘canola oil’, ‘vanilla extract’, ‘confectioners%27 sugar’, ‘water’]
Quantity of Ingredients: [“”,”1 1/2 cups all-purpose flour”,”1/3 cup unsweetened dutch process cocoa (such as droste)”,”1 teaspoon baking powder”,”1/2 teaspoon salt”,”2/3 cup sugar”,”1/2 cup espresso or 1/2 cup strong coffee, cooled “,”2 large eggs”,”2 tablespoons canola oil”,”1 teaspoon vanilla extract”,””,”1/2 cup confectionersu0027 sugar”,”1 -2 tablespoon water”]
Number of Servings: 24
Steps: [‘Preheat oven to 325 degrees. Spray 24 mini-donut cups with nonstick spray.’, ‘Whisk together the flour, cocoa, baking powder, and salt in a small bowl.’, ‘Whisk together the sugar, coffee, eggs, oil, and vanilla in a large bowl, beating until smooth.’, ‘Gently fold in the flour mixture, a little at a time, and stir just until smooth.’, ‘Place about 2 tsp of the batter into each donut cup, filling them halfway.’, ‘Bake until firm, about 8 minutes.’, ‘Transfer to a rack to cool 1 minute, then carefully remove the doughnuts and let cool completely on the rack.’, “To make the glaze, stir the confectioner’s sugar and 1 tbsp of the water in a small bowl until smooth, adding a little more water if needed (the glaze should be thin).”, ‘Brush a thin layer of the glaze on top of each cooled donut, let stand 10 minutes to set.’, ‘2 Points per serving (1 donut).’]