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Chocolate mini donuts are my go-to for any brunch or sweet craving in the afternoon. They’re soft and airy on the inside, topped with a shiny chocolate glaze. You can whip them up quickly using just a few basic ingredients. Plus, they’re baked instead of fried, making them simpler to prepare and they always get gobbled up fast.
Whenever I say I’ll whip up something sweet, my family always asks for these. I love how quick and easy they are to prepare, whether it’s for a gathering or to toss in lunch boxes.
Ingredients
- Light brown sugar: gives flavor and moisture, keeping the donuts soft. Look for fresh sugar without hard lumps.
- White sugar: enhances the chocolate flavor by balancing the molasses notes. Granulated is best for texture.
- Sunflower oil or another neutral oil: ensures the donuts remain fluffy and are lighter than butter. Choose an oil with no strong taste.
- Vanilla extract: enriches flavor; a good quality extract makes a big difference.
- Egg: binds the ingredients for a soft texture; use fresh eggs at room temperature.
- Milk: any regular or dairy-free milk works great for a fluffy outcome.
- All-purpose flour: gives the donuts structure; sift before measuring for the best cake texture.
- Cocoa powder: adds a rich chocolate flavor; choose high-quality unsweetened cocoa for a smooth finish.
- Salt: balances sweetness and enhances all the flavors; fine sea salt is ideal.
- Baking soda and baking powder: help with rise and create a cake-like crumb; ensure they're fresh for the best lift.
- Chocolate chips: use either regular or dairy-free for the glaze; good chips melt easily and smoothly.
- Butter: can be regular or plant-based; adds richness to the glaze.
- Icing sugar or powdered sugar: necessary for a shiny glaze; sift if lumpy.
Instructions
- Get Pans Ready and Preheat:
- Preheat your oven to 350 F. Lightly coat the donut pan with a neutral cooking spray or a bit of oil. This is important for removing them easily later.
- Whisk Together Wet Ingredients:
- In a big mixing bowl, combine the oil and both sugars, whisk together until there are no lumps. Next, add in the egg and vanilla, whisking again until it’s smooth. After that, pour in the milk and mix until everything’s blended.
- Mix Dry Ingredients:
- In another bowl, use a fork or small whisk to mix the flour, cocoa powder, salt, baking powder, and baking soda. Stir well so all the baking ingredients are evenly distributed.
- Combine the Batter:
- Carefully add the dry mix to the wet one in batches. Stir until there are no dry spots left. Don’t overmix, as this will keep the mini donuts soft.
- Fill the Pans:
- Scoop the batter into a sturdy ziplock bag. Snip one corner, and pipe the batter halfway into each donut cavity. This way, your donuts will be even and neat.
- Bake:
- Put the pans in the oven and bake for 7 to 10 minutes. They’re done when they spring back when you gently press them. Let them cool in the pan for a few minutes before moving them to a wire rack.
- Prepare the Glaze:
- While donuts cool, melt the butter, chocolate chips, and milk together in a small saucepan over low to medium heat, stirring until it’s smooth. Remove from heat and whisk in icing sugar until it’s glossy.
- Coat the Donuts:
- When cooled, dip the tops of each donut in the chocolate glaze and then place them back on the rack. The glaze will set in about 15 minutes.
I’ve tasted many chocolate glazed goodies, but these stand out since the oil keeps them airy, even the next day. My kids have occasionally added extra sprinkles for fun occasions, and they’re always a hit.
Storage Tips
These donuts are most tender right out of the oven. Once they cool down, keep them in an airtight container at room temperature for up to two days. You can also freeze them without the glaze. Just place cooled donuts in a single layer on a tray until they freeze, then transfer to a freezer bag. Glaze them just before serving for the best texture.
Ingredient Substitutions
If you don’t have sunflower oil, any neutral oil like canola or grapeseed is fine. If you’d rather use butter, melt it and let it cool, but be aware they might dry out quicker. Oat or almond milk works great for dairy-free donuts. Any good cocoa powder is fine—just pick your favorite for the best chocolate taste.
Serving Suggestions
These mini donuts are ideal for brunch or a party spread. Try rolling them in sprinkles after glazing for a festive presentation. For an extra indulgent touch, drizzle some white chocolate on top or sprinkle lightly with cocoa powder.
Mini Donut History
The mini donut pan is a fun spin on the classic American donut, which has been popular in fairs and bakeries since the early 1900s. The baked version is a more modern home method that still gives that lovely cake-like crumb but with far less hassle.
Seasonal Adaptations
Switch the chocolate glaze for a fruity berry glaze in the summer. For autumn vibes, add a touch of cinnamon or espresso powder to the batter. Decorate with festive sprinkles in winter for a special touch.
Success Stories
One time, I baked a double batch with toppings for a birthday donut bar, and the kids had a blast dipping their own. The dairy-free version has made its rounds at school events and always gets rave reviews.
Freezer Meal Conversion
To freeze, bake the donuts and let them cool completely, skipping the glaze. Layer them in a freezer-safe container with parchment in between. Thaw overnight before glazing and serving.
These mini donuts are always a crowd-pleaser and super easy to customize with your favorite toppings. Make a batch for any sweet occasion!
Common Recipe Questions
- → How do I keep mini donuts soft and fluffy?
Stick to oil instead of butter in the batter, skip over-mixing, and use the scoop and level approach to measure flour and cocoa.
- → Can these be made dairy free?
Absolutely, just swap regular milk and butter for dairy free milk and vegan butter. Use dairy free chocolate chips for the glaze.
- → What if I don't have a mini donut pan?
A mini muffin pan works great too; just adjust the baking time. You can also use a regular donut pan, but the number of donuts will differ.
- → How should I store chocolate mini donuts?
Store them in an airtight container at room temperature for up to two days. The glaze can get mushy if they sit too long or in humid conditions.
- → How do I make piping the batter easier?
Put the batter in a ziploc bag, cut off one corner, and pipe it smoothly into each cavity for a neat filling process.
- → Can I freeze these donuts?
Yep, you can freeze the unglazed donuts. Just thaw and glaze right before serving for the best taste and texture.