Move over Hostess, the best mini chocolate donuts are here to stay on my menu for a long time. Or at least that is what my kiddos tell me!
A bite-sized mini chocolate cake donut baked to perfection and then dipped in the most rich and magical chocolate glaze. You can't just have one! Serve for breakfast or grab one on the go for a snack. Aren't bite sized snacks the best?
I am an absolute lover of all donuts! I eat them fried, baked, large, small, and filled. However, I prefer these mini chocolate donuts!
They are baked and made without yeast. Lower in calorie if you only stick to a couple at a time, but will add up if you can't stop (I have been known to do this on occasion).
So grab your mini donut pan and start baking away! Try these other donut recipes as well Brownie donuts with Bailey's glaze, whipped coffee honey donuts, and mochi donuts.
Ingredients and substitutions
- All-purpose flour
- Cocoa powder: I used unsweetened dutch processed, but regular unsweetened can also be used.
- Unsalted butter: Vegetable oil, canola, or safflower oil can be substituted.
- Milk: 2%, whole, or dairy free.
- Granulated sugar: Brown sugar can be used alone or in combination with the granulated as well.
- Milk chocolate chips: Semi- sweet or dark chocolate can be a choice as well.
Step by step instructions
Mini chocolate donuts
- Preheat oven to 350 degrees and prepare donut pan.
Grease mini donut pans with non-stick spray. Prepare a piping bag with round tip. Set aside.
- Make the donut batter
Combine the dry ingredients in one bowl. Combine the wet ingredients in another bowl. Combine together and whisk.
- Fill donut cavities
Fill the donut cavities half way with piping bag.
- Bake donuts
Bake donuts for 8-10 minutes.
- Make the glaze
Combine the chocolate chips, corn syrup, butter, and milk into a bowl. Melt in the microwave until smooth.
- Dip the donuts
Dip the donuts in the glaze and let them set. See video below.
Why you will love these donuts!
- Baked and not fried
- No mixing required
- Bite-sized and just pop right in your mouth
- Super kid-friendly! Let them decorate with toppings!
- Taste just like the cake donuts from your favorite bakery
- Easy to make
- Dipped in the most amazing rich chocolate glaze
- Regular sized donut recipes can be made from this batter using this pan.
Best way for glaze to set
Glazes can have different consistencies, but for these mini chocolate donuts, it is much thicker and hardens nicely and quickly! The butter that is added in helps as a thickening agent to the glaze. Check out my other chocolate glaze on my chocolate eclair danish kringle.
See below for the best way to get the glaze to harden on your donuts and without the mess!
Expert tips
- NEVER overfill donut cavities and they rise well and bake quickly!
- Baked donuts tend to dry out quicker, so check the doneness 2 minutes before the recommended time. A few moist crumbs should be on a toothpick.
- Be sure to grease the pan well so the donuts come out easier after cooling for 2-3 minutes in the pan. Use can use a butter knife like this one to release them easier.
- Donuts are best eaten the same day, but these will stay good for up to 2 days at room temperature in an airtight container.
Variations
We all know that the options are endless when it comes to add ons or toppings for donuts.
However, a few toppings that the kiddies may enjoy adding to these mini chocolate donuts include sprinkles (or jimmies if you are from WI), nuts, and a variety of candy bar toppings!
FAQ's
Can I make these into regular sized donuts?
As aforementioned, these can be made with the standard donut pan as well. Baking time will be the same from 8-10 minutes.
Can these be made into muffins?
Yes, using a regular sized muffin pan or a mini muffin pan. Bake times will vary.
What do I do if I don't have a mini donut pan?
Fortunately, being a lover of all donuts I had a mini donut pan. However, there are several ways to make mini chocolate donuts if you don't have a pan. Check out this link right here!
The best mini chocolate donuts
Equipment
- 2 Mixing bowls
- 1 Whisk
- 1 Mini donut pan
- Non-stick spray
- Measuring cups and spoons
- 1 piping bag with one small round tip
Ingredients
Mini chocolate donuts
- ¾ cup all-purpose flour
- ¼ cup dutch processed cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup granulated sugar
- 2 tablespoon unsalted butter melted
- 1 large egg
- ½ cup 2% milk
- 2 teaspoon vanilla extract
Chocolate glaze
- ½ cup milk chocolate chips sifted
- 2 tablespoon unsalted butter melted
- 2 teaspoon light corn syrup
- 2 teaspoon 2% milk
- Sprinkles, nuts or extra chocolate nibs optional
Instructions
Mini chocolate donuts
- Preheat oven to 350°. Grease the mini donut pan with non stick spray or vegetable shortening. Prepare a piping bag with small round tip. Set aside.
- In a medium mixing bowl, sift flour in and then whisk the baking powder, cocoa powder, salt, and sugar together. Set aside.
- In another large mixing bowl, whisk together the melted butter, egg, vanilla extract, and milk. Add the dry ingredients to the wet ingredients and combine until no streaks of flour are left.
- Transfer donut batter to the prepared piping bag. Pipe the batter into the prepared donut pan about ½ full. Bake for 8-10 minutes. Let donuts cool in the pan for 2-3 minutes before transferring to wire rack to complete cooling. Wait until donuts are completely cooled to dip in glaze.
Chocolate glaze
- In a microwavable bowl, add the chocolate chips, corn syrup, butter and milk. Melt in 30 second increments until smooth and creamy. Dip the tops of each donuts into glaze and place on baking sheet to harden. Once glaze has hardened, serve and enjoy!
Notes
- The chocolate donuts without glaze freeze well in an airtight container for up to 2 months. Thaw over night and warm up in microwave. Dip in glaze and enjoy!
Nutrition
Donuts and treats!
Fun fact of the day!
The first donut flavor was a cinnamon and nutmeg one with lemon rind!
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