
Little chocolate donuts are a fun, nostalgic treat from my childhood. I’m talking about the ones at the local market that come in a plastic sleeve. I remember sharing the waxy little donuts with a friend, and at the time we thought they were delicious. Now that I’m an adult, I realize that homemade ones taste soo much better and they’re surprisingly quick and easy to make. They’re delicious with either naturally pink strawberry icing or chocolate glaze. I shared the recipe for both options below.
For Valentine’s Day, I used a heart-shaped mini donut pan for the donuts shown in the photo, but a standard round mini donut pan works too. A sprinkle of pink sparkling sugar makes them extra special, especially for Galentine’s Day.
Servings |
mini donuts
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- 2/3 cup (85g) all purpose flour, sifted
- 3 tablespoons (17g) unsweetened cocoa powder
- 1/4 teaspoon fine seat salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup (100g) packed brown sugar
- 1/2 cup (115ml) vegetable oil or neutral oil of your choice
- 1 large egg
- 1/2 cup (128ml) buttermilk
- 1/2 teaspoon pure vanilla extract
- Strawberry icing or chocolate glaze recipes below
- pink sparkling sugar, optional
- 1 1/2 cups (181g) powdered sugar, sifted
- 2 tablespoons (30ml) puréed strawberries, strained fresh or frozen
- 1 tablespoon (14g) unsalted butter, melted
- 1 pinch fine sea salt
- 1-2 tablespoons (15-30ml) whole milk, room temperature
- 6 tablespoons (85g) unsalted butter
- 4 ounces (113g) semisweet chocolate, chopped
- 2 teaspoons light corn syrup
Ingredients
Little Chocolate Donuts
Pink Strawberry Icing
Chocolate Glaze
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- Preheat the oven to 350ºF (180ºC). Spray a mini donut pan with nonstick spray. (I used a heart-shaped mini donut pan** but a standard round mini donut pan***works too.)
- In a medium-size bowl, whisk together the flour, cocoa powder, salt, baking powder and baking soda until well combined.
- In a large bowl, whisk together the brown sugar, oil, egg, buttermilk and vanilla until smooth. Add the flour mixture and stir just until combined.
- Transfer the batter to the donut pan, using a piping bag or a plastic food storage bag with the corner cut off. Bake until a toothpick inserted into the centers of the donuts comes out clean, about 6-8 minutes. Do not over bake or the donuts will dry out. Transfer the donuts to a cooling rack. Clean the pan and repeat with the remaining batter.
- In a medium-size bowl, whisk together the powdered sugar, pureéd strawberries, melted butter, salt and 1 tablespoon (15ml) of milk until well combined. Add additional milk as needed to reach your desired consistency. Whisk until smooth. Dunk the top surface of the cooled donuts into the icing.
- In a heat safe bowl set over a pan of barely simmering water, melt the butter, chocolate and corn syrup together, stirring occasionally, until smooth. Remove from heat and set aside to cool slightly. Dunk the top surface of the cooled donuts into the glaze or spoon it over the tops.
*To find pink sparkling sugar, click here.
**To find the heart-shaped mini donut pan I used, click here.
***To find a standard mini donut pan, click here.