Baked Mini Chocolate Glazed Donuts

Ingredients

• 70 g (5 tbsp)unsalted butter, softened
• 100 g (½ cup)sugar
• 1egg
• 120 ml (½ cup)milk
• 5 ml (1 tsp)vanilla extract
• 10 ml (2 tsp)baking powder
• a pinchsalt
• 125 g (1 cup)all-purpose flour
• 50 g (½ cup)cocoa powder
• 240 g (2 cups)powdered sugar
• 5 ml (1 tsp)vanilla extract
• 120 ml (½ cup)whole milk

Instructions

1. 1

   Preheat the oven

   Heat the oven to 163°C (325°F). Lightly oil a mini doughnut pan and set it aside; a mini muffin pan can be used instead.

2. 2

   Cream butter and sugar

   In a medium bowl, beat the softened butter and sugar together until creamy.

3. 3

   Mix wet ingredients

   Add the egg, 120 ml milk and 5 ml vanilla, then mix until combined. The mixture may look curdled.

4. 4

   Add raising agent

   Mix in the baking powder, followed by the pinch of salt.

5. 5

   Add cocoa and flour

   Stir in the flour and cocoa powder only until the mixture is combined.

6. 6

   Fill the pan

   Transfer the batter to a piping bag with a large round tip, or use a zip-top bag with one corner snipped off. Pipe into the doughnut pan, filling each space only halfway; if using a mini muffin pan, fill each well halfway.

7. 7

   Bake the doughnuts

   Bake at 163°C (325°F) for 8–10 minutes.

8. 8

   Cool before glazing

   Let the doughnuts cool before adding the glaze.

9. 9

   Make the glaze

   Put the powdered sugar, 5 ml vanilla and 120 ml whole milk in a saucepan over medium-low heat. Whisk until well combined.

10. 10

    Dip and set

    Dip the doughnuts in the warm glaze, then place them on a cooling rack to set before serving.

What are baked mini chocolate doughnuts?

Doughnuts are associated with a long tradition of fried ring-shaped pastries, while this version uses a mould and the oven for a smaller, cake-style result. Cocoa gives the batter its chocolate flavour, and a simple milk-and-sugar glaze provides a sweet finish.

The mini format is practical for quick baking and easy dipping. Filling each mould only halfway leaves room for the batter to rise into a neat shape.

Nutrition and macros by portion

The nutrition label shows one serving as written: 2470 calories, 35g protein, 407g carbs, 84g fat.

Most of the carbohydrates come from the sugar, flour and powdered sugar, while the butter and whole milk contribute much of the fat. The egg and milk provide some protein. Balance a doughnut with fruit or yoghurt, and note that the stated serving count of one makes the nutrition estimate represent the full ingredient batch.

Why the cocoa and flour matter

Cocoa and flour: mix them in just until no dry patches remain. Overworking the batter can make the doughnuts less tender.

Baking powder: it helps the small portions rise in the oven. Mix it in before the flour and cocoa, as directed, so it is distributed through the batter.

Getting the batter into the mould

Piping bag: a large round tip makes it easier to fill the ring-shaped cavities evenly. A zip-top bag with a corner cut off works as an alternative.

Half-full wells: keep the batter below the top of each cavity so it can rise without overflowing. The same halfway fill applies if you use a mini muffin pan.

How to judge doneness

Bake for 8–10 minutes at 163°C (325°F), checking towards the shorter end of the range. The doughnuts should look set rather than wet in the centre.

Let them cool before glazing so they are easier to handle. Dip them while the glaze is warm, then leave them on a rack until the coating sets.

Making a smooth glaze

Low heat: whisk the powdered sugar, vanilla and whole milk over medium-low heat until evenly combined. Avoid rushing the heating, which can make the glaze harder to manage.

Warm glaze: dip each cooled doughnut and allow excess to fall back into the pan. Set the glazed pieces on a cooling rack.

What to serve alongside

The sweet chocolate and glaze pair well with plain coffee, tea or a glass of milk. For a more substantial snack, serve the doughnuts with fresh fruit.

If you are serving them as part of a dessert spread, their small size makes them easy to offer alongside less-sweet options.

Recipe notes & tips

• Bring the softened butter to room temperature so it creams smoothly with the sugar.
• Use a piping bag or cut-corner bag to fill the mini doughnut cavities neatly.
• Keep each cavity half full to leave space for the batter to rise.
• Mix the flour and cocoa in only until combined for a tender crumb.
• Cool the doughnuts before dipping so the glaze clings more evenly.
• Whisk the glaze over medium-low heat until smooth and combined.

Variations

• Chocolate drizzle: add a thin drizzle of melted chocolate after the glaze sets.
• Citrus note: add a little finely grated orange zest to the batter.
• Spiced cocoa: stir a small pinch of cinnamon into the dry ingredients.
• Sprinkle topping: add sprinkles while the glaze is still wet.
• Mini muffins: use a mini muffin pan instead of the doughnut pan, filling each well halfway.

Common mistakes to avoid

• Overfilling the pan: the batter can rise over the edges; fill each cavity only halfway.
• Overmixing the batter: the doughnuts may turn dense; stop as soon as the flour and cocoa are incorporated.
• Glazing while hot: the coating can run off; allow the doughnuts to cool first.
• Heating the glaze too quickly: it can become difficult to dip; whisk it over medium-low heat.
• Skipping the pan oil: the doughnuts may stick; lightly oil the mini doughnut pan before filling.

How to store

Keep the glazed doughnuts in an airtight container at room temperature for up to 2 days. If needed, warm them briefly in the microwave; the glaze may soften.

Frequently asked questions