For the Donuts:
1 cup (140 g) Cup4Cup flour
¼ cup (25 g) cocoa powder
1/2 teaspoon (1.5 g) baking powder
1/2 teaspoon (2 g) baking soda
1/2 teaspoon (2.5 g) kosher salt
1/2 cup (100 g) granulated sugar
1 large egg
1/2 cup (120 g) buttermilk or milk mixed with 1 teaspoon vinegar
¼ cup (55 g) canola oil
1 teaspoon (5 g) pure vanilla extract
For Chocolate Glaze:
1 1/2 cups powdered sugar
4 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
3 to 4 tablespoons milk
1 teaspoon pure vanilla extract
For Orange Icing:
1 cup confectioners’ sugar
2 teaspoons light corn syrup
2 teaspoons milk or water
1/4 teaspoon almond extract
Orange all-natural food coloring
1. Preheat oven to 350°F. Lightly grease a donut pan and set aside.
2. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar. Set aside.
3. In a medium bowl whisk together the egg, buttermilk, oil and vanilla extract. Add the wet ingredients all at once to the dry ingredients. Stir together until all of the ingredients are well combined. Do not over mix. Batter will be thick.
4. Transfer batter into a piping bag and pipe batter into each donut in the pan, half- full with batter.
5. Bake for 8 to 12 minutes and baked through. Remove and then cool in the pan before inverting onto a wire rack to cool completely.
6. To make the chocolate glaze, whisk together powdered sugar, cocoa powder, and salt in a medium bowl. Add 2 tablespoons of milk and vanilla extract. Whisk to combine. Add more milk as necessary to create a thick but still just pourable glaze.
7. For the orange icing, stir sugar and milk together until smooth. Beat in corn syrup and vanilla extract until icing is smooth and glossy. If icing is too thick, add more corn syrup. Add a couple drops of food coloring to achieve desired orange color.
8. When donuts are completely cool, dip top-side-down into the chocolate glaze or orange icing. Return to the wire rack and sprinkle with rainbow sprinkles. Allow glazes to set for about 30 minutes before serving.