Scant 1 cup buttermilk
1 large egg
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour, plus extra for rolling
1/2 cup Dutch processed cocoa powder
1/2 cup granulated sugar
Scant 1/2 teaspoon table salt
4 tablespoons unsalted butter, melted
Canola oil, liquid shortening, or vegetable oil (enough to fill a pot by 3 inches)
3 1/4 cups confectioners' sugar
1/3 cup whole milk
Scant 1/2 teaspoon mint extract
Green food coloring
1 cup semisweet chocolate chips
1/3 cup heavy cream
Scant 1/2 teaspoon mint extract (optional)
When re-rolling dough scraps, let the stamped-out doughnuts rest for 5 minutes before frying to prevent shrinkage. For added texture, after glazing the doughnuts sprinkle them with chocolate-covered poprocks or chopped and toasted nuts.
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