Preheat your oven to 350 degrees Fahrenheit and generously spray a standard 6-count donut pan with non-stick spray. This will ensure that your donuts come out easily without sticking.
In a small bowl, whisk together the flour, cocoa powder, baking soda, and kosher salt. This dry mixture will provide the foundation for your donuts, so mix well to ensure even distribution.
In a larger mixing bowl, combine the remaining ingredients. Start with the buttermilk, vegetable oil, egg, granulated sugar, vanilla bean paste, and instant espresso powder. Whisk these together until they form a smooth, consistent mixture.
Once your wet ingredients are combined, gradually stir in the dry mixture. Be careful not to overmix; you want a thick batter that’s just combined.
Gently fold in the small diced strawberries and chocolate chips, ensuring they’re evenly distributed throughout the batter.
Using a piping bag or a spoon, fill each cavity of the donut pan with the batter, leaving a little room for rising.
Pop the pan in the oven and bake for about 9 minutes. The donuts are done when they spring back lightly to the touch.
Once baked, let the donuts rest in the pan for a few minutes. This is essential; removing them too soon could cause them to break apart.
After resting, gently invert the pan onto a wire rack to allow the donuts to cool completely.
To make the strawberry icing, combine the powdered sugar, mashed strawberries, half and half, and another teaspoon of vanilla bean paste in a bowl. Mix until smooth. If the icing is too thick, add a little more half and half; if it’s too thin, add more powdered sugar.
Once the donuts are cool, ice them generously with the strawberry icing. Aim to do this immediately to ensure the icing sticks nicely!
Enjoy your Chocolate Strawberry Baked Donuts fresh, or store them in an airtight container for later!
