Preheat the oven to 350F degrees. Spray a 6-cavity doughnut pan with non-stick cooking spray. The recipe will make about 8 doughnuts - so if you have 2 pans you can spray both or you'll need to make the recipe in 2 batches.

In a large bowl whisk together the flour, cocoa powder, baking soda & salt. Set aside. In a separate bowl whisk together the egg, sugars, oil, extracts, coffee powder & buttermilk. The should have no remaining lumps of brown sugar.

Using a rubber spatula or large wooden spoon, fold the wet ingredients into the flour mixture and mix until combined. Be careful not to over mix - the batter should be thick.

Carefully spoon the batter into your prepared doughnut pan. Alternatively, spoon the batter into a zipper-closed plastic bag, cut one of the bottom corners off, and pipe the batter into the pan. Each doughnut cavity should be about ½ to ⅔ full. I got a total of 9 doughnuts

Bake for 8-10 minutes until the doughnuts are slightly springy when you lightly touch them with your finger. Remove from the oven and allow them to cool in the pan for 5-10 minutes. Take the doughnuts out of their pan and continue cooling on a wire rack.

While the doughnuts are cooling, make the glaze. In a small microwave safe bowl, melt together the chocolate chips, butter, milk & coffee powder in short 15-20 second increments stirring between each. Be very careful not to microwave the chocolate for longer than 20 seconds at a time or else it can bake instead of melt into a glaze. Once the chocolate is almost melted, remove from the microwave and whisk until there are no chocolate chunks. Dip each doughnut in the chocolate glaze and sprinkle with crushed candy canes.