Ww 2 Points - Chocolate Mini Doughnuts

From ww magazine. A nonstick mini-donut pan is a must for this recipe.

• Ready In: 28 mins
• Serves: 24

Ingredients

• DONUTS

• 1 1⁄2 cups all-purpose flour
• 1⁄3 cup  unsweetened  dutch process cocoa (such as droste)
• 1  teaspoon baking powder
• 1⁄2 teaspoon salt
• 2⁄3 cup sugar
• 1⁄2 cup  espresso or 1⁄2 cup  strong coffee, cooled
• 2  large eggs
• 2  tablespoons canola oil
• 1  teaspoon vanilla extract

• GLAZE

• 1⁄2 cup confectioners' sugar
• 1 -2  tablespoon water

Directions

1. Preheat oven to 325 degrees. Spray 24 mini-donut cups with nonstick spray.
2. Whisk together the flour, cocoa, baking powder, and salt in a small bowl.
3. Whisk together the sugar, coffee, eggs, oil, and vanilla in a large bowl, beating until smooth.
4. Gently fold in the flour mixture, a little at a time, and stir just until smooth.
5. Place about 2 tsp of the batter into each donut cup, filling them halfway.
6. Bake until firm, about 8 minutes.
7. Transfer to a rack to cool 1 minute, then carefully remove the doughnuts and let cool completely on the rack.
8. To make the glaze, stir the confectioner's sugar and 1 tbsp of the water in a small bowl until smooth, adding a little more water if needed (the glaze should be thin).
9. Brush a thin layer of the glaze on top of each cooled donut, let stand 10 minutes to set.
10. 2 Points per serving (1 donut).