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Baked Mini Chocolate Donuts

Guess who finally bought a donut pan? Yours truly! But I didn't get just any donut pan. I got a MINI donut pan. Why? Because it's automatic portion control. Also, mini desserts have been scientifically proven to be more delicious than their regular-sized counterparts. It's true. I don't make this stuff up people.

Also on the way to being scientifically proven is chocolate desserts being significantly more delicious than non-chocolate desserts. As a chocoholic, I have complete expertise in this field. However, they may need a non-biased person to perform the study. I have no doubt those findings will be released soon though.

In the meantime, I'll be enjoying more chocolatey desserts like these double chocolate donuts. Yes, double chocolate. Because just chocolate is NOT enough for me. My mom thinks I have a serious problem. PROBLEM? This is a blessing. Chocolate is the best thing to happen to my life.

These donuts are the second. They are basically Dunkin' Donuts chocolate frosted cake donuts in mini form. But they taste way better. Not to hate on Dunkin' or anything. But this killer combination of ingredients that Joy the Baker put together is ON point.

I mean, there is browned butter in the batter for crying out loud. Browned butter, people! That liquid gold stuff that you just want to sit there and smell for ages. Yeah. I die.

If you haven't purchased a donut pan, do so immediately. And make these first. If you have a donut pan, well, you already know what to do.

Baked Mini Chocolate Donuts

Yield: 3 dozen mini donuts
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For the donuts:
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup light brown sugar, packed
1/2 cup buttermilk
1 egg
4 tablespoons unsalted butter, browned 
pinch of vanilla powder (or 1 teaspoon vanilla extract)

For the chocolate glaze:
1 and 1/4 cups powdered (confectioners) sugar, sifted
3 tablespoons unsweetened cocoa powder
pinch of salt
pinch of vanilla powder (or 2 teaspoons vanilla extract)
2-4 tablespoons milk

rainbow sprinkles


Preheat oven to 325 degrees F. Spray a mini donut pan with cooking spray and set aside.

In a medium-sized bowl, whisk together flour, cocoa powder, baking soda, salt, and brown sugar. In another bowl, whisk together buttermilk, egg, browned butter, and vanilla. Pour wet ingredients into dry and slowly, stir together until everything is just combined.

Transfer batter to a Ziploc bag or a piping bag. and cut the tip off. Squeeze the batter into each mold, filling it about 2/3 full.  Bake for 7 minutes. Let the donuts rest in the pan for 2-3 minutes before removing and transferring to a wire rack to cool completely.

Repeat process until all the batter has been used.

While the donuts are cooling, prepare the glaze. In a medium-sized bowl, using an electric hand mixer, beat together powdered sugar, cocoa powder, salt, vanilla and 2 tablespoons milk until well-combined. The glaze should be thick, but still pourable. Add milk as needed to get it to the right consistency.

Dip the donuts bottom side up into the glaze. Flip them back over and shake off the excess glaze. Place on a wire rack and immediately top with sprinkles. Glaze will harden after some time.

Slightly adapted from  Joy the Baker

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