6 mini jam doughnuts
1 cup plain flour
1 tblsp cocoa powder
1 tsp baking powder
1⁄2 tsp bicarbonate of soda
2⁄3 cup caster sugar
1⁄2 cup buttermilk
1⁄3 cup vegetable oil
2 eggs, lightly beaten
1 1⁄2 tsps red food colouring
1 tsp white vinegar
1 1⁄2 tblsps raspberry jam
125g cream cheese, chopped, at room temperature
50g unsalted butter, chopped, at room temperature
1 tsp vanilla extract
3⁄4 cup icing sugar mixture
Line a 6-hole Texan muffin pan (3- to 4-cup capacity) with large paper muffin wraps.
2 Place doughnuts in wraps. Sift our, cocoa, baking powder and soda in a large bowl. Stir in sugar. Make a well.
3 Whisk buttermilk, oil, eggs, colouring and vinegar together in a large jug. Whisk buttermilk mixture into our well until smooth. Divide evenly over doughnuts.
4 Cook in a moderately slow oven (160C) for 20 to 25 minutes, or until cooked. Stand in pan for 5 minutes. Cool completely on a wire rack.
5 To make icing, beat cream cheese, butter and vanilla in a small bowl of an electric mixer until combined. Gradually beat in sugar until combined.
6 Spoon icing onto muffins. Top each with 1 tsp jam, swirling through using a skewer.