1/2 teaspoon NESCAFE® CLASICO® Pure Instant Coffee Granules
2 teaspoons vanilla extract, divided
1/2 cup light brown sugar
1/2 cup sour cream
1 large egg yolk
1 cup confectioners sugar
2 to 4 tablespoons milk
Preheat oven to 350° F.
Combine flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl and set aside. In medium saucepan over medium heat add in butter, chocolate, and espresso powder. Melt together while stirring. Remove melted chocolate from stove and add in 1 teaspoon vanilla extract, brown sugar, and sour cream. Mix until combined then add in egg yolk and vigorously whisk. Add wet ingredients to the dry and stir until fully combined.
Grease a mini muffin pan. Using a mini ice-cream scoop, drop rounded scoops into muffin pan.
Bake for 8-10 minutes, or until donut muffins have rises and cracked along top.
Prepare glaze while mini donut muffins bake. Whisk together confectioners sugar, milk, and remaining 1 teaspoon vanilla extract until smooth.
Dip tops of slightly cooled muffins into glaze and set on cooling rack that has been placed over a foil lined cookie sheet. Add sprinkles or embellishment if you prefer.