Few pleasures rival the first bite into a pillow-soft donut, especially when it’s a bite of chocolatey bliss. Sure, full-sized donuts have their place in our hearts and bakery windows, but there’s something about their miniature counterparts that makes them irresistible. Welcome to the world of chocolate mini donuts, where we will indulge our senses and learn all about these delectable treats.
Chocolate Mini Donuts
Mini donuts have a charming history that goes back centuries. Originating from Dutch settlers in New Amsterdam, these spherical pastries have transformed over the years into the bite-sized versions we know and love today.
In the 20th century, the mini donut gained widespread popularity as a fairground and carnival food, before becoming a standby in coffee shops around the world.
Chocolate mini donuts became an irresistible twist on the classic with a cult-like following, perfect for those who want a taste of the traditional treat in a more manageable size.
Ingredients to Make Chocolate Mini Donuts
To create your batch of homemade chocolate mini donuts, you’ll need:
For the dough:
- 5.6 oz (1 ¼ cup) all purpose flour
- 2 tbsp unsweetened cocoa powder
- ½ cup hot chocolate mix
- ½ cup granulated sugar
- 1 tbsp baking powder
- 4 oz (½ cup) milk
- 2 tbsp white vinegar
- 1 egg
- 1 tsp vanilla extract
- 4 oz (½ cup) butter
- 1.5 oz (¼ cup) mini chocolate chips
For the glaze:
- 4.4 oz (1 cup) confectioners sugar
- 1 tsp pure vanilla extract
- 4 tbsp milk
For the Marshmallow Creme Frosting:
- 2 tbsp butter (softened) in a room temperature
- 1 tsp pure vanilla extract
- 4 oz marshmallows
- 3 tbsp confectioners sugar
- 1 tbsp milk
For the Chocolate Frosting:
- 1.5 oz (¼ cup) semisweet chocolate chips
- 4.2 oz (½ cup) light cream
- 2 tbsp corn syrup
How to Make Chocolate Mini Donuts
Make the dough:
Take a big bowl, mix the dry ingredients (all purpose flour, hot chocolate mix, cocoa powder, sugar and baking powder).
In a small bowl whisk together milk and white vinegar to create a homemade buttermilk.
Then whisk in the egg, melted butter and vanilla extract.
After that mix the wet ingredients with the dry ones, stir it slowly and then add the chocolate chips.
Preheat the donut maker and spray some cooking oil to prevent sticking the donuts.Place the mixture into a ziplock bag, cut a large hole in the end of the bag and pipe the batter into the donut molds. Next, fill them until they are almost full, leave some time and room to rise. Bake for 8 to 10 minutes.
After the baking process is done, allow them to cool in the pan for about 5 minutes.
Make the glaze:
While they are baking you can prepare the glaze by combining the sugar, milk and vanilla extract together in a medium bowl. Dip the already cooled donuts in the glaze and set them aside.
Make the marshmallow creme frosting:
On a heated stove put а pot and add the melted butter, vanilla extract,sugar, milk and marshmallows (in my recipe I use pink marshmallows, but you can use a white as well)
Mix together until smooth.
Make the chocolate frosting:
Also in a heated stove put a new pot with light cream, semisweet chocolate chips and corn syrup. Mix together until smooth.
Decorate with marshmallow cream frosting first, then with the chocolate glaze and in the end place over them marshmallow bits.
Variations and Toppings
Glazing and topping your chocolate mini donuts is where you can truly get creative. Here are some popular ideas:
Glazes
- Classic chocolate glaze: Mix powdered sugar with cocoa powder and a little milk until smooth.
- White chocolate glaze: Melt white chocolate and stir in a bit of cream or butter for a luscious topping.
Sprinkles
- Rainbow jimmies add a fun and colorful touch.
- Chocolate shavings offer a sophisticated finish.
Fillings
- Chocolate or vanilla custard for a creamy surprise inside.
- Sweet fruit preserves for a fruity donut twist.
Healthier Alternatives
Indulgence is great, but sometimes we crave a guilt-free dessert option. Here are some ways to make your chocolate mini donuts a bit healthier:
Ingredient Substitutions
- Swap the all-purpose flour for whole wheat or almond flour to up the nutritional content.
- Replace the granulated sugar with a natural sweetener like honey or agave nectar for a healthier sweetness.
Baking Techniques
- Use non-stick or silicone donut pans to eliminate the need for greasing the molds.
Indulgent Indulgence
Enjoying your chocolate mini donuts can be an event in itself. Here are some serving suggestions and pairing options that will take your mini donut experience to the next level:
- Serve with a glass of ice-cold milk for a classic combination.
- Pair with your favorite coffee or hot chocolate for a delightful breakfast or dessert.
- Create a mini donut sundae by slicing donuts in half and sandwiching your choice of ice cream between them.
Frequently Asked Questions about Chocolate Mini Donuts
Q: Can I make chocolate mini donuts without a donut pan?
A: Yes, you can! If you don’t have a mini donut pan, you can use a mini muffin pan as an alternative. The shape will be slightly different but just as delicious.
Q: How can I store chocolate mini donuts, and how long will they last?
A: Chocolate mini donuts taste best when eaten fresh, but they can be stored in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 1 week or freeze them for up to 3 months. To enjoy, simply thaw (if frozen) and bring to room temperature or warm them up slightly.
Q: Are there any vegan-friendly versions of this recipe?
A: Absolutely! To make vegan chocolate mini donuts, you can substitute the buttermilk with a plant-based milk mixed with a teaspoon of vinegar to replicate the acidity. Use a plant-based egg substitute for the egg, and ensure your sugar and chocolate are vegan.
Q: Can I make these donuts gluten-free?
A: Yes, you can easily make gluten-free chocolate mini donuts by swapping the all-purpose flour with your favorite gluten-free flour blend. Just ensure it’s a 1:1 baking blend for the best texture.
Q: What can I do if my donuts are dry?
A: To avoid dry donuts, be careful not to overmix the batter, as this can develop the gluten too much and lead to a denser, dryer crumb. Additionally, ensure you’re not overbaking them. If they come out dry, a dip in a glaze or a drizzle of icing can help add some moisture back.
Chocolate mini donuts are a delightful sweet treat perfect for any occasion, whether it’s a morning pick-me-up, a part of a picnic dessert spread, or a featured item at a party. With their rich history, versatile recipes, and the joy they bring to foodies and dessert lovers alike, these little bites of heaven will continue to have a special place in the world of confectionery. Enjoy exploring the multitude of ways to savor chocolate mini donuts and make them a cherished part of your culinary repertoire.
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Chocolate Mini Donuts
Equipment
- donut pan
- oven
- bowl
- measuring cups
- spoon
- plastic bag
Ingredients
For the Dough:
- 5.6 oz 1 ¼ cup all purpose flour
- 2 tbsp unsweetened cocoa powder
- ½ cup hot chocolate mix
- ½ cup granulated sugar
- 1 tbsp baking powder
- 4 oz ½ cup milk
- 2 tbsp white vinegar
- 1 egg
- 1 tsp vanilla extract
- 4 oz ½ cup butter
- 1.5 oz ¼ cup mini chocolate chips
For the Glaze:
- 4.4 oz 1 cup confectioners sugar
- 1 tsp pure vanilla extract
- 4 tbsp milk
For the Marshmallow Creme Frosting:
- 2 tbsp butter softened in a room temperature
- 1 tsp pure vanilla extract
- 4 oz marshmallows
- 3 tbsp confectioners sugar
- 1 tbsp milk
For the Chocolate Frosting:
- 1.5 oz ¼ cup semisweet chocolate chips
- 4.2 oz ½ cup light cream
- 2 tbsp corn syrup
Instructions
Make the dough:
- Take a big bowl, mix the dry ingredients (all purpose flour, hot chocolate mix, cocoa powder, sugar and baking powder).5.6 oz 1 ¼ cup all purpose flour, 2 tbsp unsweetened cocoa powder, ½ cup hot chocolate mix, ½ cup granulated sugar, 1 tbsp baking powder
- In a small bowl whisk together milk and white vinegar to create a homemade buttermilk.4 oz ½ cup milk, 2 tbsp white vinegar
- Then whisk in the egg, melted butter and vanilla extract.1 egg, 4 oz ½ cup butter, 1 tsp vanilla extract
- After that mix the wet ingredients with the dry ones, stir it slowly and then add the chocolate chips.1.5 oz ¼ cup mini chocolate chips
- Preheat the donut maker and spray some cooking oil to prevent sticking the donuts. Place the mixture into a ziplock bag, cut a large hole in the end of the bag and pipe the batter into the donut molds. Next, fill them until they are almost full, leave some time and room to rise. Bake for 8 to 10 minutes.
- After the baking process is done, allow them to cool in the pan for about 5 minutes.
Make the glaze:
- While they are baking you can prepare the glaze by combining the sugar, milk and vanilla extract together in a medium bowl. Dip the already cooled donuts in the glaze and set them aside.4.4 oz 1 cup confectioners sugar, 1 tsp pure vanilla extract, 4 tbsp milk
Make the marshmallow creme frosting:
- On a heated stove put а pot and add the melted butter, vanilla extract,sugar, milk and marshmallows (in my recipe I use pink marshmallows, but you can use a white as well)2 tbsp butter, 1 tsp pure vanilla extract, 4 oz marshmallows, 3 tbsp confectioners sugar, 1 tbsp milk
- Mix together until smooth.
Make the chocolate frosting:
- Also in a heated stove put a new pot with light cream, semisweet chocolate chips and corn syrup. Mix together until smooth.1.5 oz ¼ cup semisweet chocolate chips, 4.2 oz ½ cup light cream, 2 tbsp corn syrup
- Decorate with marshmallow cream frosting first, then with the chocolate glaze and in the end place over them marshmallow bits.
