Ingredients
Scale
Chocolate Mini Donuts
- ¼ cup (50 g) light brown sugar
- ⅓ cup (67 g) white sugar
- 4 tbsp (54 ml) sunflower oil (or other neutral oil; can substitute melted butter)
- 1 tsp vanilla extract
- 1 egg
- ½ cup (125 ml) milk (regular or dairy free)
- 1 cup (125 g) all-purpose flour
- ⅓ cup (29 g) cocoa powder
- ⅛ tsp salt
- ½ tsp baking soda
- ½ tsp baking powder
Chocolate Donut Glaze
- 6 tbsp chocolate chips (regular or dairy free)
- 1½ tbsp butter, melted (regular or dairy free)
- 3 tbsp milk (regular or dairy free)
- ¾ cup (90 g) icing sugar
Instructions
- Preheat the oven: Preheat the oven to 350°F and lightly grease donut pans with cooking spray. This recipe makes roughly 16 mini donuts.
- Mix the wet ingredients: Add oil, white sugar, and brown sugar to a mixing bowl and whisk together until combined. Mix in the egg and vanilla extract, then whisk in the milk.
- Add the dry ingredients: Add flour, cocoa powder, salt, baking powder, and baking soda to the bowl and mix until combined. Do not overmix.
- Fill the donut pan: Fill the donut cavities halfway full with batter. To make this easier, add the batter to a Ziploc bag, cut off one corner, and pipe the batter into the cavities.
- Bake the donuts: Bake for 7–10 minutes, or until the donuts spring back when you gently press your finger into them. Let cool in the pan for a few minutes, then transfer to a wire rack to cool completely. Place a large baking sheet under the wire rack (or use a piece of parchment paper) to avoid making a mess once the donuts are glazed.
- Make the chocolate glaze: Add butter, chocolate chips, and milk to a small pan over low-medium heat, stirring until melted and combined. Remove the pan from the heat and whisk in the powdered sugar.
- Glaze the donuts: Transfer the icing to a medium bowl, then dip the donuts upside down in the icing, covering the top. Transfer the donuts back to the wire rack to let the glaze set.
Notes
- Equipment: Mini donut pan and mixing bowl.
- Pan sizes: If you don’t have a mini donut pan, you can use a mini muffin pan. These can also be made as regular-sized donuts.
- Storage: These donuts are best enjoyed the day they’re baked. If needed, store them in an airtight container at room temperature for up to 2 days. The glaze may start to melt depending on the climate.
- Freezing: Freeze the unglazed donuts in an airtight freezer bag for up to 1–2 months. Thaw at room temperature.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: Baking