Chocolate Covered Mini Donuts

Fun fact: My body temperature is 1 billion degrees and the second my finger touches a chocolate covered donut, it melts. This isn't really fun, but it is a fact. And I've got ugly looking donuts to prove it. Right up there.


So much for my great idea to post great donuts on the one and only National Donut Day this past Friday, right? Not only did I not make the deadline, but I also experienced extreme technical difficulties photographing these. They honestly almost didn't even make it to the blog!


I HATE posting anything subpar. It's either I give you my best or I don't give you anything at all. But for the sake of how delicious these donuts are, I decided to cut myself some slack. Unfortunate pictures aside, you must know that these chocolate covered donuts were inspired by the classic Entenmanns chocolate covered donuts and they are a near perfect replica.

A soft, tender classic vanilla cake donut dipped in rich, semi-sweet chocolate. And they're in mini form, so they're twice as addictive! Once you pop, you literally cannot and will not stop.

Chocolate Covered Mini Donuts

Yield: Approximately 4 dozen mini donuts

Ingredients:

1 cup cake flour
6 tablespoons granulated sugar
1 teaspoon baking powder
1/8 teaspoon nutmeg
1/4 teaspoon salt
1/4 cup sour cream
2 tablespoons buttermilk
1 egg, lightly beaten
1 tablespoon butter melted

1 and 1/2 cups semi-sweet chocolate chips, for dipping

Directions:

Preheat oven to 425 degrees F. Spray a mini donut pan with non-stick cooking spray and set aside.

Sift cake flour, sugar, baking powder nutmeg, and salt into a medium-sized bowl. Stir to combine. Add sour cream, buttermilk, egg, and butter and whisk together until well-combined.

Transfer batter to a Ziploc bag or piping bag. Cut the tip off one of the corners of the bag, then use that open corner to squeeze the batter into the donut molds. Fill each mold a little more than halfway full.

Bake for 5-6 minutes, or until a toothpick inserted into one of the donuts comes out clean.

Let donuts rest in pan for 2-3 minutes before removing and transferring to a wire rack to cool completely.

Melt chocolate chips over a double boiler or in a microwave. Dip each of the donuts into the chocolate, then set on a wax paper-lined cookie sheet.

Allow the chocolate coating to firm up at room temperature before serving.

Just in case you're not a fan of chocolate, check out these mini Pina Colada donuts on The Sweet Tooth Life today! Mary and I didn't plan this belated donut day party but it's awesome that it worked out that way! Now, go check out these gluten and dairy free bites of deliciousness!