Danielle Kartes, a 425 Magazine contributor and creator of the site Rustic Joyful Food, shows us how to make chocolate and chili mini doughnuts.

Dark Chocolate and Chili Mini Doughnuts

11/2 cups flour

1/4 cup cocoa powder

1 teaspoon baking powder

1/2 teaspoon salt

1/4 cup melted butter

1/4 cup oil, suitable for baking

1 teaspoon vanilla extract

1 teaspoon cinnamon

1/2teaspoon cayenne pepper

3/4 cup full-fat buttermilk

2 eggs

Ganache Glaze

1 cup semi-sweet chocolate chips

1/2 cup heavy cream

1 teaspoon vanilla extract

Pinch of salt

1/4 teaspoon cayenne pepper

1. Preheat the oven to 350 degrees. Use a nonstick cooking spray to grease a doughnut pan. This step is crucial; buttering and flouring the pan won’t yield consistent results.

2. To make the doughnuts, mix all the dry ingredients into the wet. Gently fold until it just comes together. Spoon the batter into the doughnut pan, and bake for 8-12 minutes until doughnuts are puffed and a pick inserted into the cake comes out clean.

3. To make the ganache, pour hot cream into the chocolate and cayenne. Mix until smooth. Add vanilla and salt.

4. Dunk or drizzle over your cooled mini doughnuts. Roll around in more chocolate shavings, coconut, or whatever else your heart desires!