Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ¼ tsp salt
- ½ cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- ½ cup granulated sugar
- 1 tsp vanilla extract
- ¼ cup strong brewed coffee (cooled)
Instructions
- Preheat oven to 350°F (175°C). Grease a donut pan.
- Whisk flour, cocoa, baking soda, and salt in a bowl.
- In another bowl, whisk buttermilk, oil, eggs, sugar, vanilla, and coffee.
- Gradually fold dry ingredients into wet until just combined.
- Divide batter into donut cups, filling ¾ full.
- Bake 10–12 minutes; cool 5 minutes in pan, then transfer to a rack.
- Once cool, glaze with black velvet edible glaze (black food gel + icing sugar + milk + edible shimmer dust).
Notes
- For vegan option: use flax eggs, almond milk, and vegan butter.
- Add a drop of red food coloring to the glaze for a ‘blood’ drip effect.
- Donuts look best when glazed while slightly warm—glaze sets with iridescence.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 donut
- Calories: 210 Kcal
- Sugar: 12g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
