for the coffee buttercream

1. Place your room temperature butter into the bowl of a stand mixer or in a large bowl (if you’re using a hand mixer) and beat for at least two minutes until it’s light and fluffy. Add your coffee extract and beat to combine. Add your confectioners sugar and mix on medium until combined and add coffee to a good, smooth consistency. This may not require the full 1/3 cup.

for the ganache

1. Heat up your heavy cream in the microwave for about two minutes in minute long increments. It should be VERY hot. Pour over your chips and espresso powder and let it sit for one minute. Use a spoon to stir until it’s smooth and shiny. If the chocolate is not completely melted, put all of it back into the microwave for 25 second increments, stirring in between, until it’s smooth.

to assemble

1. Fry your doughnuts and dip them in cinnamon sugar while they’re still warm. Let them cool completely and then slice them in half. Use a round pastry tip or a ziplock with the corner cut out to pipe the coffee buttercream on one of the halves. Assemble it like a sandwich and drizzle the chocolate ganache as lightly or as heavily as you want it. Top with some walnuts if you’d like!