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Lightly grease a doughnut tin and preheat the oven to 350F.
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Sift together the flour, cocoa powder, baking powder and baking soda. Whisk in sugar, graham cracker crumbs, and salt.
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In a separate bowl, whisk together the butter, buttermilk, vanilla and egg. Add to the flour mixture and stir until just combined. Do not overmix, or your doughnuts may be a bit rubbery.
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Fill each cup ½ to ¾ full. You can do this with a spoon, but I prefer using a piping bag to fill each cup more evenly and cleanly. It’s important not to overfill, or as the doughnuts rise, you’ll lose the hole.
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Bake for 6 to 10 minutes (depending on the size of your doughnut pan), until the doughnuts spring back when touched. Let cool slightly on a wire rack before glazing.