Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 0.5 cup (45g) Dutch-processed cocoa powder
  • 0.75 cup (150g) granulated sugar
  • 1 tsp (5g) baking powder
  • 0.25 tsp (1.5g) salt
  • 1 large (50g) egg
  • 0.5 cup (120g) sour cream
  • 0.5 cup (120ml) whole milk
  • 4 tbsp (55g) unsalted butter, melted
  • 1 cup (120g) powdered sugar
  • 3 tbsp (15g) cocoa powder
  • 2 tbsp (30ml) whole milk
  • 2 tbsp (28g) melted butter

Instructions:

  1. Whisk together the flour, cocoa powder, sugar, baking powder, and salt in a large bowl until no lumps remain.
  2. In a separate medium bowl, beat the egg, sour cream, milk, and melted butter until smooth.
  3. Pour the wet ingredients into the dry bowl and whisk until just combined; stop as soon as the streaks of flour disappear.
  4. Grease a 12-slot donut pan thoroughly. Transfer the batter into a piping bag and fill each cavity about 3/4 full.
  5. Bake at 350°F (175°C) for 8–10 minutes until the tops spring back lightly when touched.
  6. Allow donuts to cool in the pan for 5 minutes before flipping them onto a wire rack to cool completely.
  7. Whisk together powdered sugar, cocoa powder, milk, and melted butter until glossy.
  8. Dip the top of each cooled donut into the glaze and lift straight up for a smooth finish.