Ingredients:

  • 2 cups (250g) All-purpose flour
  • 3 tbsp (22g) Unsweetened Dutch-process cocoa powder
  • 1 tsp Baking soda
  • 1/2 tsp Salt
  • 3/4 cup (150g) Granulated sugar
  • 3/4 cup (180ml) Buttermilk, room temperature
  • 2 Large eggs
  • 1/4 cup (56g) Unsalted butter, melted and slightly cooled
  • 1 tbsp Red food coloring
  • 1 tsp Distilled white vinegar
  • 1 tsp Vanilla extract
  • 4 oz (115g) Full-fat cream cheese, softened
  • 1/4 cup (56g) Unsalted butter, softened
  • 1 1/2 cups (180g) Powdered sugar, sifted
  • 1 tsp Vanilla extract
  • 2 tbsp Whole milk

Instructions:

  1. Preheat your oven to 350°F (175°C) and lightly grease two 6-cavity non-stick donut pans with cooking spray.
  2. In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
  3. In a separate medium bowl, beat the sugar, buttermilk, eggs, 1/4 cup melted butter, red food coloring, vinegar, and 1 tsp vanilla extract until smooth.
  4. Gradually pour the wet ingredients into the dry ingredients, folding gently until just combined. Avoid over-mixing to ensure a tender crumb.
  5. Transfer the batter into a large piping bag or zip-top bag with the corner snipped. Pipe the batter into the prepared donut cavities, filling each about 2/3 full.
  6. Bake for 10–12 minutes. The donuts are finished when the tops spring back when lightly touched. Allow to cool completely on a wire rack.
  7. Prepare the glaze by whisking softened cream cheese, 1/4 cup softened butter, powdered sugar, 1 tsp vanilla, and milk until smooth. Dip the tops of the cooled donuts into the glaze.