Description
Glossy, pillowy chocolate mini donuts that are easy to bake and perfect for a sweet treat.
Ingredients
Scale
- 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