Baked Chocolate Mini Donuts (Print-Friendly Version)
Mini chocolate donuts baked to fluffy perfection in just 20 minutes, with dairy free alternatives available.
# Ingredients You'll Need:
→ Donut Batter
01 -
125 g all-purpose flour
02 -
60 ml light brown sugar
03 -
60 ml sunflower oil or other neutral oil
04 -
33 g cocoa powder
05 -
2 g baking soda
06 -
67 g white sugar
07 -
2 g baking powder
08 -
1 large egg
09 -
120 ml milk (dairy or non-dairy)
10 -
0.5 g salt
11 -
1 teaspoon vanilla extract
→ Chocolate Glaze
12 -
45 ml milk (dairy or non-dairy)
13 -
20 g melted butter (dairy or dairy-free)
14 -
90 g icing sugar
15 -
60 g chocolate chips (dairy or non-dairy)
# How to Make It:
01 -
Pop those donuts in the oven at 175°C for about 7 to 10 minutes. They should spring back when you poke 'em. Let 'em cool a bit, then move to a wire rack to cool fully.
02 -
In a small saucepan, toss in chocolate chips, butter, and milk over low-medium heat. Stir it all until it's melted and smooth. Take it off the heat and mix in icing sugar until you get a shiny glaze.
03 -
Scoop up the batter with a piping bag or a cut plastic bag. Squeeze it into each donut spot, filling them halfway.
04 -
Gently fold in cocoa powder, baking powder, baking soda, salt, and flour into the wet mix until it’s just combined. Don’t overdo it with the mixing.
05 -
Whisk together the brown sugar, white sugar, and sunflower oil in a bowl. Then, add the egg and vanilla extract, whisking until everything’s blended. Pour in the milk and mix it up.
06 -
Pour the glaze into a medium bowl. Dip the tops of the cooled donuts into the glaze and set them back on the wire rack to let it harden before you dig in.
07 -
Start by preheating your oven to 175°C. Lightly spray a mini donut pan with some cooking spray to keep things from sticking.
# Extra Information:
01 -
For accurate measurements, use a scale for flour and cocoa or go with the scoop and level method.
02 -
Using oil instead of butter makes for a better texture and keeps things moist. These taste best on the day you make 'em.
03 -
Don’t have a mini donut pan? A mini muffin pan works too.
04 -
Keep them in an airtight container at room temperature for up to two days; the glaze might get soggy depending on the weather.