First, preheat the oven to 325 degrees. (This is the temperature listed on the Jessica's Natural Foods cake mix. If using another chocolate cake mix, bake at the temperature suggested.) 

Next, grease and flour donut pans. (I coated mine with rice flour. Jessica's mixes contain no rice products, so use an alternative starch if you're sensitive to rice.)

In a large bowl, add mix, milk, oil, applesauce, eggs, vanilla and espresso powder. (DON'T add boiling water yet!) Mix until all ingredients are well combined.

Now add the boiling water, and mix on medium speed for 60 seconds. The batter for these gluten-free chocolate SunButter donuts will be thin. Therefore, I allowed the batter to rest for 10 minutes.

Pour or scoop (I used my Pampered Chef 1 oz scoop) gluten-free chocolate donut batter into prepared donut pan wells.Or, place batter in a gallon size ziploc bag, trim a bottom tip of the bag, and pipe batter into the donut pan. 

Finally, time to put the donuts in the oven! Bake donuts for 8 minutes, then rotate pans 180 degrees and bake for 7 minutes longer. 

Remove from the oven and use a PLASTIC knife to GENTLY separate the baked donuts from the edge of the pan. Allow to cool for 3-4 minutes, then remove donuts to a wire rack to cool. The batter makes enough for 20 donuts, so you'll have to wash and grease your donut pans again to bake the remaining batter.

Lastly, prepare frosting by placing creamy SunButter and butter in a microwavable glass bowl. Microwave for 20-30 seconds. Stir briskly, then add powdered sugar. It might be lumpy.

Add cream to bowl and whisk thoroughly. I placed the frosting back in the microwave for 20-30 seconds to make it thin. (It will set upon cooling.) Stir quickly and then gently dunk donuts in frosting to coat. Return to the cooling rack to allow frosting to set.