Baked Drunken Chocolate Donuts {Valentine's Day}

• Preheat oven to 425ºF. Prepare donut pan by applying non-stick spray.
• Lightly whisk together buttermilk, eggs, oil and vanilla in a small bowl. Set aside.
• In a large bowl, sift together the flour, cocoa powder, baking powder and espresso powder. Add the sugar and salt and combine.
• Add the butter milk mixture to the flour mixture and stir until just combined.
• Transfer the batter to a piping bag and snip the end. Pipe the batter into the donut mold.
• Bake on the middle rack for 5-7 minutes, or until an inserted toothpick comes out clean. Remove from oven and transfer to cooling rack. Let pan cool down for about 5 minutes and pipe the remaining batter into the molds. Bake as above.

To make the glaze:

• Place chocolate and butter in a bowl and set aside.
• Heat the cream to a simmer in a saucepan. When the edges start to bubble lightly, remove from heat and pour over the chocolate and butter. Use a hand whisk to whisk until smooth. Let cool slightly.

For Amarula glaze -

• replace half the whipping cream Amarula Cream Liqueur. Add a pinch of cinnamon.

For Bailey's Hot Chocolate glaze -

• replace half the whipping cream with Bailey's Liqueur. Sprinkle glazed donuts with hot chocolate shavings.

For Grand Marnier glaze

• - add two tablespoons Grand Marnier the zest of one small orange and a pinch of chili powder to cooled glaze.

To decorate:

• Dip donuts in glaze and place on a cooling rack set over a cookie tray and decorate to your liking.