You can use any mini doughnut recipe that you want, because the chocolate dip with

ate dip with kapeng

barako is the one that gives the strong kapeng barako flavor.
For the donuts
5 TBSP unsalted butter, softened
cup sugar
1 egg
cup milk
1 tsp vanilla
2 tsp baking powder
pinch salt
1 cups all-purpose flour
Instructions:
1. Preheat oven to 325F. (You can fry it if you want. Put oil in a shallow pan. Be sure to put lots of oil
so that the doughnuts will have space to float on top when it is cooked.)
2. Lightly oil mini donut pan and set aside (alternatively you can use mini muffin pans)
3. In a medium bowl, cream together the butter and sugar
4. Add the egg, milk, and vanilla and mix until combined (mixture will look curdled)
5. Mix in the baking powder, then the salt
6. Mix in the flour just until combined
7. If using mini donut pan, transfer mixture into a piping bag fitted with a large round tip or into a zip lock
baggie with the tip cut off. Pipe into the pan only filling of the way fill. If using the mini muffin pan,
fill each well full
8. Bake at 325F for 8-10 minutes. *If using a mini donut maker, bake for 4-5 minutes.
9. Allow to cool slightly before dipping in topping
Chocolate Dip:
1 Nestle All purpose cream
Bitter sweet chocolate
Pure Kapeng barako (no sugar)
Put the nestle all purpose cream in a microwavable bowl. Shred pieces of bittersweet chocolate and put it
to the bowl with the cream. Heat it in the microwave for about 15 seconds, then stir it. Then heat it again
for 15 seconds, until it is smooth and creamy. Be sure the dip is a little thick, not too runny. Add Kapeng
barako 1 tablespoon at a time until you can really taste it in the chocolate dip.
Additional topping:
Mix sugar and cinnamon together, sprinkle on top of doughnuts.