Ingredients:
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 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:
Preheat oven to 325 degrees. Spray 24 mini-donut cups with nonstick spray.
Whisk together the flour, cocoa, baking powder, and salt in a small bowl.
Whisk together the sugar, coffee, eggs, oil, and vanilla in a large bowl, beating until smooth.
Gently fold in the flour mixture, a little at a time, and stir just until smooth.
Place about 2 tsp of the batter into each donut cup, filling them halfway.
Bake until firm, about 8 minutes.
Transfer to a rack to cool 1 minute, then carefully remove the doughnuts and let cool completely on the rack.
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).
Brush a thin layer of the glaze on top of each cooled donut, let stand 10 minutes to set.