Ingredients
Scale
**Dry Ingredients:**
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/3 cup packed light brown sugar
- 1/3 cup mini semi-sweet chocolate chips
**Wet Ingredients:**
- 1/4 cup butter (at room temperature)
- 1 large egg + 1 yolk (at room temperature)
- 1/3 cup unsweetened almond milk
**Chocolate Glaze:**
- 1/2 cup semi-sweet chocolate chips
- 2 tablespoons salted butter
- 2 teaspoons water
**Optional Toppings:**
- 1/2 cup rainbow sprinkles
Instructions
- Preheat the oven to 350°F and grease a donut pan with nonstick cooking spray.
- In a bowl, combine flour, cocoa powder, baking powder, baking soda, and salt. Mix until combined.
- Using an electric mixer, cream butter and sugar until light and fluffy.
- Add the egg, egg yolk, and almond milk to the butter mixture. Mix until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until well combined. Fold in the chocolate chips.
- Transfer the batter into a piping bag or a gallon-size Ziploc bag.
- Pipe the batter into the donut pan, filling each donut cavity about 3/4 full.
- Bake for 8-10 minutes at 350°F.
- Allow the donuts to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- For the chocolate glaze, heat chocolate chips, butter, and water over medium heat until melted and glossy. Remove from heat.
- Dip the top of each donut into the warm glaze, shaking off excess. Immediately top with sprinkles.
- Let the glaze cool and harden before serving.
Notes
This recipe can easily be doubled for a larger batch.