To Make the Doughnuts:

1. Heat oven to 325°F. Coat doughnut pan with oil or nonstick spray and set aside.
2. In a large bowl, whisk flour, cocoa powder, baking soda, espresso powder, and salt.
3. In a small bowl, whisk buttermilk, brown sugar, egg replacement, vegetable oil and vanilla extract until smooth.
4. Add milk mixture to flour mixture; whisk until fully blended.
5. Spoon batter into a large Ziplock bag (and cut corner) or pastry bag and squeeze into a pan until pan is about 2/3 full.
6. Bake 10 to 12 minutes, or until you can insert a toothpick in center of doughnut and it comes out clean.
7. Cool in pan 5 minutes, then turn over onto a cooling rack.

To Make the Glaze (Optional):

1. In a small bowl, combine espresso powder with hot water and stir until dissolved.
2. Add melted cream cheese and stir until combined. Slowly incorporate confectioners’ sugar, adding vanilla extract and milk to thin out glaze. If consistency is too thin, add more sugar; if too thick, add more milk.
3. Dip cooled doughnuts in glaze, then put back on rack; top with chocolate jimmies.
4. Doughnuts will keep in an airtight container 2 to 3 days.