Chocolate Mini Donuts — Easy Baked Recipe
Glossy, pillowy chocolate mini donuts release a warm cocoa aroma the moment they come from the oven — an instant small-bite joy. I developed this chocolate mini donuts recipe over a dozen tests to get the texture right: tender crumb, light lift, and a shiny glaze that clings. It’s based on classic baked-donut technique: a batter that’s thin enough to keep donuts tender, with baking powder and a touch of baking soda for rise. After testing with different flours and fats, I settled on buttermilk and melted butter for the best balance of flavor and structure. This version works in a mini donut pan or a countertop donut maker and comes together in about 25 minutes, start to finish. Read on for precise measurements, fail-safe steps, and pro tips so your batch comes out perfect the first time.
Why This Recipe Works
- Balanced lift: Baking powder plus a pinch of baking soda produces a light, tender crumb without an open cake texture.
- Buttermilk acidity reacts with soda to deepen chocolate flavor and keep donuts moist.
- Melted butter adds richness and helps the glaze adhere for that glossy finish.
- Thin batter ensures quick bake time, preventing dense, heavy donuts.
- Tested across 12 trials to optimize timing, pan fill height, and glazing technique.
Ingredients Breakdown
Dry mix (structure, lift)
- 250 g (2 cups) all-purpose flour — provides structure. For a slightly finer crumb, sift the flour before measuring.
- 40 g (1/3 cup) unsweetened cocoa powder — gives chocolate flavor; use Dutch-process for deeper color, natural for brighter acidity.
- 140 g (2/3 cup) granulated sugar — sweetens and tenderizes. Brown sugar will add moisture and caramel notes; expect a darker flavor.
- 8 g (2 tsp) baking powder and 1 g (1/4 tsp) baking soda — leaveners. Do not increase; too much yields a metallic taste.
- 4 g (3/4 tsp) fine kosher salt (Diamond Crystal) — enhances chocolate. If using Morton, use 1/2 tsp (salt is denser).
Wet mix (moisture, richness)
- 240 ml (1 cup) buttermilk — adds acidity and tang; can substitute whole milk + 1 tbsp lemon juice and rest 5 minutes (slight flavor change).
- 1 large egg (50 g) at room temperature — binds and helps lift.
- 60 ml (1/4 cup / 60 g) unsalted butter, melted and cooled — for richness and flavor. Vegetable oil gives a slightly lighter texture.
- 5 ml (1 tsp) vanilla extract — flavor enhancer.
Glaze and finishing
- 160 g (1 1/3 cups) powdered sugar — base for glaze.
- 20 g (2 tbsp) unsweetened cocoa powder — to make the glaze chocolatey.
- 30–45 ml (2–3 tbsp) hot water or milk — thin to desired consistency.
- Pinch of salt — balances sweetness.
Substitution notes: You can use Greek yogurt for buttermilk (1:1) but the tang will be more pronounced. For gluten-free, use a 1:1 cup-for-cup GF flour blend plus 1/4 tsp xanthan gum; texture will be slightly crumblier.
Essential Equipment
- Mini donut pan (24-cavity) — this recipe fills a standard 24-cavity pan correctly; using a smaller pan will change bake time.
- Nonstick spray or pastry brush for greasing.
- Fine-mesh sieve or sifter for dry ingredients — optional but helps a lighter texture.
- Small piping bag or resealable plastic bag with corner snipped — makes filling cavities clean and even.
- Wire rack and shallow pan for glazing.
- Optional: Electric mini donut maker (countertop) as a swap — if using a donut maker, reduce cook time per batch (see Step 4). This is the one place a "donut maker" comes into play.
Step-by-step Instructions
Prep Time 15 minutes | Cook Time 10–12 minutes | Inactive Time None | Total Time ~25 minutes | Servings: 24 mini donuts
Step 1: Preheat and prep the pan
Preheat the oven to 180°C (350°F). Generously grease a 24-cavity mini donut pan with nonstick spray or melted butter and a light dust of flour. If you’re using a donut maker, heat the device according to the manufacturer’s instructions.
Step 2: Whisk the dry ingredients
In a large bowl, whisk 250 g (2 cups) all-purpose flour, 40 g (1/3 cup) unsweetened cocoa, 140 g (2/3 cup) granulated sugar, 8 g (2 tsp) baking powder, 1 g (1/4 tsp) baking soda, and 4 g (3/4 tsp) kosher salt until combined, about 30 seconds. Sifting cocoa and flour together ensures there are no lumps and gives better rise.
Step 3: Combine the wet ingredients
In a separate bowl, whisk 240 ml (1 cup) buttermilk, 1 large egg, 60 ml (1/4 cup) melted unsalted butter (cooled), and 5 ml (1 tsp) vanilla until smooth, about 20–30 seconds. Pour wet into dry and fold until just combined — do not overmix; stop when no dry streaks remain, about 10–12 folds.
Step 4: Portion and bake (or use a donut maker)
Transfer batter to a piping bag and pipe into each cavity about 3/4 full (or use two spoons). Bake at 180°C (350°F) for 8–10 minutes, rotating the pan halfway, until the tops spring back and a toothpick comes out clean. If using a donut maker, cook 3–4 minutes per batch until set and slightly glossy — watch closely as times vary by appliance. Let donuts cool in the pan 2 minutes, then transfer to a wire rack.
Step 5: Make the chocolate glaze
Sift 160 g (1 1/3 cups) powdered sugar and 20 g (2 tbsp) cocoa into a bowl, add a pinch of salt, then whisk in 30–45 ml (2–3 tbsp) hot water or milk to reach a pourable glaze. Adjust by teaspoon: thinner for dipping, thicker for drizzling. Stir until glossy, about 20–30 seconds.
Step 6: Glaze and finish
Hold each warm donut by the edge and dip the top into the glaze, letting excess drip back into the bowl; place on a wire rack set over a pan to catch drips. For extra shine, let glaze set 5–10 minutes before serving. If you want sprinkles, add them immediately after glazing.
Expert Tips & Pro Techniques
- Fill the cavities 3/4 full — overfilling causes doming and irregular shapes while underfilling gives flat donuts.
- Common mistake: overmixing. Stop mixing as soon as the flour disappears. Overmixing tightens gluten and makes donuts tough.
- Use room-temperature egg and buttermilk to help the batter emulsify quickly and trap air for lift.
- Make-ahead: Bake donuts, cool completely, then freeze in a single layer on a tray. Transfer to a freezer bag for up to 1 month. Thaw at room temp and reheat in a 175°C (350°F) oven for 4–6 minutes before glazing.
- Pro technique for extra tender crumb: Replace 25 g (2 tbsp) of flour with 25 g (2 tbsp) cake flour to lighten the texture without changing hydration.
- For uniformly shaped donuts, use a small cookie scoop or a piping bag with a wider tip; this also speeds up filling.
Storage & Reheating
- Refrigerator: Store glazed donuts in an airtight container at room temperature for 1 day or in the refrigerator for up to 3 days. For best texture, separate layers with parchment. Note: refrigeration can make glaze firmer and donuts slightly drier.
- Freezer: Freeze unglazed donuts on a tray until solid, then transfer to a freezer bag for up to 1 month. Freeze glazed donuts only if they’re well-set and separated by parchment to avoid sticking.
- Thawing & reheating: Thaw frozen donuts at room temperature for 30–60 minutes. Reheat in a 175°C (350°F) oven for 4–6 minutes to bring back softness; avoid microwaving — it makes the exterior chewy and the glaze tacky.
Variations & Substitutions
- Chocolate Glaze with Espresso: Add 1 tsp instant espresso to the hot water when making the glaze for deeper chocolate notes. Everything else stays the same.
- Gluten-Free Version: Use a 1:1 GF flour blend, add 1/4 tsp xanthan gum, and bake 1–2 minutes longer per batch. Texture will be slightly crumbly but still delicious.
- Vegan Option: Replace the egg with 60 g (1/4 cup) applesauce and use plant-based milk thinned with 1 tsp lemon juice for buttermilk. Use vegan butter or neutral oil. Baking time remains similar; expect a slightly denser crumb.
- Fudgy (more chocolate): Increase cocoa in batter to 55 g (1/2 cup) and reduce flour to 235 g (1 7/8 cups). Bake as directed; donuts will be darker and richer.
- Frying option: For old-fashioned fried mini donuts, use the same batter but fry small spoonfuls at 175°C (350°F) for 45–60 seconds per side. Drain on paper and glaze warm.
Serving Suggestions & Pairings
- Serve warm with a cup of milk or a bold coffee — the bitterness of the brew balances the sugar.
- Top a plate with fresh raspberries and a dusting of powdered sugar for contrast and color.
- For brunch, pair with scrambled eggs or a light yogurt parfait to balance richness.
- Pair with our lighter baked treats or a fruit compote to offer variety on a dessert table.
Nutrition Information
Serving size: 1 mini donut | Servings: 24
Estimated per serving:
- Calories: 120 kcal
- Total Fat: 5.5 g
- Saturated Fat: 3.2 g
- Cholesterol: 25 mg
- Sodium: 95 mg
- Total Carbohydrates: 17 g
- Dietary Fiber: 1.2 g
- Sugars: 8.5 g
- Protein: 2 g
Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
Q: Why did my donuts turn out dense?
A: Density usually comes from overmixing or too much batter in the cavity. Mix only until the flour disappears and fill each cavity about 3/4 full. Also check your baking powder — if it’s old, reduce rise.
Q: Can I make this without eggs?
A: Yes. Use 60 g (1/4 cup) applesauce or a commercial egg replacer. The texture will be a touch denser and slightly less springy.
Q: Can I double this recipe?
A: Yes — double every ingredient and bake in two pans. Do not overfill a single pan; split batter evenly. Oven space or donut makers may require multiple batches.
Q: Can I prepare the batter the night before?
A: You can mix the dry and wet components separately and combine up to 2 hours before baking. Fully mixed batter is best used within 30 minutes for optimal rise.
Q: How long do these keep in the fridge?
A: Glazed donuts keep in the refrigerator for up to 3 days in an airtight container; unglazed donuts stay best at room temperature for 1–2 days. For longer storage, freeze unglazed donuts for up to 1 month.
Q: My glaze is too runny — what can I do?
A: Add extra powdered sugar 1 tbsp at a time until the glaze thickens. If it becomes too thick, thin with a teaspoon of hot water.
Q: Can I use a donut maker instead of a pan?
A: Yes. A donut maker works well; watch cooking times closely (usually 3–4 minutes). Grease the plates well and make smaller spoonfuls to avoid overflow.
Conclusion
If you want alternate methods or flavor ideas, check these two helpful references for inspiration: We Are Not Martha’s mini chocolate donuts recipe and Forgetful Momma’s chocolate mini donut maker recipe. Each shows different techniques and toppings that pair nicely with this base.
Print
Chocolate Mini Donuts
- Total Time: 25 minutes
- Yield: 24 mini donuts 1x
- Diet: Vegetarian
Description
Glossy, pillowy chocolate mini donuts that are easy to bake and perfect for a sweet treat.
Ingredients
- 250 g (2 cups) all-purpose flour
- 40 g (1/3 cup) unsweetened cocoa powder
- 140 g (2/3 cup) granulated sugar
- 8 g (2 tsp) baking powder
- 1 g (1/4 tsp) baking soda
- 4 g (3/4 tsp) fine kosher salt
- 240 ml (1 cup) buttermilk
- 1 large egg
- 60 ml (1/4 cup) unsalted butter, melted and cooled
- 5 ml (1 tsp) vanilla extract
- 160 g (1 1/3 cups) powdered sugar
- 20 g (2 tbsp) unsweetened cocoa powder (for glaze)
- 30–45 ml (2–3 tbsp) hot water or milk (for glaze)
- Pinch of salt (for glaze)
Instructions
- Preheat the oven to 180°C (350°F) and grease a 24-cavity mini donut pan.
- In a bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the buttermilk, egg, melted butter, and vanilla.
- Combine wet and dry ingredients, folding gently until just combined.
- Pipe the batter into the donut pan 3/4 full and bake for 8–10 minutes.
- For the glaze, sift powdered sugar and cocoa together, then mix in hot water or milk until desired consistency.
- Dip the warm donuts into the glaze and let excess drip off.
Notes
For gluten-free, use a 1:1 flour blend with xanthan gum. Store glazed donuts in an airtight container at room temperature for up to 1 day.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini donut
- Calories: 120
- Sugar: 8.5g
- Sodium: 95mg
- Fat: 5.5g
- Saturated Fat: 3.2g
- Unsaturated Fat: 2.3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1.2g
- Protein: 2g
- Cholesterol: 25mg