Yield: 13 donuts
Preheat oven to 350 degrees F. Grease two standard 6-cavity donut pans. Set aside.
In a large bowl, sift cocoa powder. Add all-purpose flour, brown sugar, cayenne, baking powder, baking soda, and salt. Whisk together. Make a well in the center of the dry ingredients.
Add eggs and vanilla extract. Use a sturdy spatula to mix eggs into batter. Add buttermilk and melted coconut oil. Stir until incorporated and batter is smooth. Batter will be thick.
Transfer batter to a piping bag fitted with a large round pipping tip. Pipe batter into prepared donut pans, filling cavities 2/3 full. Alternatively, use a spoon to fill donut pan.
Bake for 18-20 minutes until donuts have puffed up and a toothpick inserted in donuts comes out clean. Allow to cool in pan for 3 minutes. Invert donut pan to release donuts. If donuts are sticking to pan, tap edge of donut pan against a sturdy surface to release donuts. Allow donuts to cool on wire rack before dipping in chocolate.
In a small pinch bowl, whisk together cinnamon and cayenne. Set aside.
Gently melted chopped chocolate and coconut oil in a double boiler set over simmering water. Remove from heat. Dip the smooth side of donut (the side exposed during baking), into the melted chocolate. Place on a wire rack and immediately drizzle chocolate jimmies on top. Dust cinnamon-cayenne mixture on top.
Serve once assembled or wait for chocolate glaze to set. These donuts taste better the day after baking and glazing. (See Notes)
ADAPTED FROM KING ARTHUR FLOUR CHOCOLATE FUDGE CAKE DOUGHNUTS
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