1 1/2 cup All Purpose
3/4 cup Milk
1/2 cup Coconut Oil, melted
1/3 cup Sugar
2 tablespoons Brown Sugar
1 tablespoon Espresso Powder
1 teaspoon Vanilla Extract
1/2 cup Unsweetened Cacao Powder
2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
Mini Unsweetened Chocolate Chips
1 cup Semisweet Chocolate Chunks
2 tablespoons Coconut Oil
2 tablespoons Heavy Cream
Preheat oven to 350 degrees Fahrenheit.
In a large bowl, beat coconut oil, sugar, brown sugar, and espresso powder. Mix in dry ingredients until just incorporated. Add the milk and stir until just combined. Gently fold in the mini chocolate chips.
Spoon batter into a greased doughnut pan.
Bake for 8-10 minutes, until a toothpick comes out clean.
Let the doughnuts cool on rack while making the chocolate ganache icing.
In a double-broiler over simmering water, add the semisweet chocolate chunks with heavy cream and 1 tablespoon coconut oil. Stir with a wooden spoon until fully melted. When the chocolate is completely melted, remove from heat and stir in remaining tablespoon coconut oil. Dip each doughnut into the chocolate ganache and put back on the cooling rack until ready to serve.
Photographed by Alli Shepherd.