!Make the Doughnuts
Preheat oven to 350°. Spray Doughnut Twist Pan with nonstick cooking spray.
Beat butter and sugar in a stand mixer until light and fluffy, about three minutes. Add eggs one at a time, mixing well after each. Add vanilla.
In another bowl, whisk together flour, cocoa, baking soda, and salt. Add half the dry ingredients to the wet and mix until nearly combined. Add buttermilk and remaining dry ingredients, mixing until incorporated. Do not overmix!
Fill doughnut cavities 2/3 full. Bake 13-15 minutes, or until a toothpick inserted in the center comes out clean. (The original instructions said 18-20 minutes, but mine were a little over done at 15.) Cool in pan 5 minutes, then remove to a rack to cool completely.
!Make the Avocado Cream
Add cold heavy cream and 1 tablespoon powdered sugar to a large bowl. Whip until stiff peaks form.
In a separate bowl, mix avocado, lime juice, 2 tablespoons powdered sugar, and vanilla with a hand mixer until most lumps are gone. Fold into whipped cream.
I filled my doughnuts using a pastry bag and Wilton tip #230. Pipe filling into both ends of the doughnut. (In mine, the center didn’t get filled, so I suggest poking the tip in to the center of one side to fill the center.)
!Make the Glaze
Whisk all ingredients together in a large bowl. Frost tops of doughnuts and top with sprinkles, as desired. Glaze will dry in 10-15 minutes. Store in refrigerator. Avocado filling will remain green for at least 3 days if kept in a sealed container.?