Prep time: 15 minutes | Bake time: 8 minutes | Yields: 24 doughnuts

For the batter:

• 1 1/2 cups flour
• 1/3 unsweetened baking cocoa
• 1 tsp baking powder
• 1/8 tsp salt
• 2 eggs
• 2/3 cup sugar
• 1 tsp vanilla
• 1/2 cup milk
• 2 tbsp butter, melted

For the glaze:

• 1 cup confectioner’s sugar
• 2 tbsp hot water

Before starting, here are some items that you will need: Mini doughnut pan, cooking or baking spray (we used Crisco brand), and spooky sprinkles

Preheat oven to 325°F.  In a large mixing bowl, combine flour, cocoa, baking powder, and salt.  In a medium mixing bowl, combine eggs, sugar, and vanilla until thick.  In a small mixing bowl, combine milk and butter.  Alternately combine egg mixture and milk mixture into the flour mixture.  Blend until smooth and soft.

Spray pan lightly with cooking or baking spray.  Pour batter into a piping bag, and fill doughnut molds 2/3 full with batter.  (Or, pour batter into a gallon-sized Ziploc bag and squeeze batter down into one corner.  Using scissors, snip one tip of the Ziploc to create an opening of no more than 1/8″.)  Bake for 8 minutes, or until toothpick comes out clean.  Carefully transfer doughnuts to a cooling rack.  Repeat with the rest of the batter.

Combine glaze ingredients in a small bowl.  Dip tops of cooled doughnuts in the glaze, and finish with spooky sprinkles immediately.  Enjoy!

From Scissors & Sage