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doughnuts:
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Preheat your oven to 350°F.
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Coat the cups of your doughnut pan or pans with cooking spray.
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In a large mixing bowl or the bowl of a stand mixer combine the hazelnuts, flour, baking powder, sugar, and salt. Stir.
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In a small bowl combine the coffee, cream, egg, and butter. Stir.
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Add the wet ingredients to the dry and mix until well combined.
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Spoon the batter into a gallon sized Ziploc bag, seal it, and snip off one of the bottom corners.
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Pipe the batter into the cups of the doughnut pans filling them ~2/3 of the way up.
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Bake the doughnuts for ~15 minutes.
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Remove from oven and let cool in the pan for a couple of minutes. Remove doughnuts from pans and place on a cooling rack to cool completely before frosting.
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When the doughnuts are completely cool dip them in the prepared frosting and Eat! Quantity depends on the size of your pans. I ended up with ~18 medium sized doughnuts.
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frosting:
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In a small sauce pan melt together chocolate and butter.
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Pour mixture into a medium sized mixing bowl, cover, and refrigerate for at least 3 hours.
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Before using remove from fridge for at least 30 minutes do the butter can soften a bit.
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Spoon the mixture into the bowl of a stand mixer.
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Beat butter/chocolate mixture until light and fluffy (about 2 to 3 minutes).
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Don't over beat (like I did).
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Recipe adapted/acquired from Cookies & Cups: 2 Ingredient White Chocolate Frosting