Chocolate Mini Donuts

Step 1

Preheat the oven to 350°F and lightly grease donut pans with cooking spray. This recipe makes roughly 16 mini donuts.

Step 2

Add oil, white sugar, and brown sugar to a mixing bowl and whisk together until combined. Mix in the egg and vanilla extract, then whisk in the milk.

Step 3

Add flour, cocoa powder, salt, baking powder, and baking soda to the bowl and mix until combined. Do not over mix.

Step 4

Fill the donut cavities ½ way full with batter. I recommend squeezing the batter out of a ziploc bag to make it easier. To do this, add the batter into the ziploc bag, then cut the corner off of the bag and pipe the batter into it.

Step 5

Bake for 7-10 minutes, or until the donuts spring back when you gently press your finger into them. Let cool in the pan for a few minutes then transfer to a wire rack to cool completely. Place a large baking sheet under the wire rack (or a piece of parchment paper), to avoid making a mess once the donuts are glazed.

Step 6

Add butter, chocolate chips, and milk to a small pan over low-medium heat, stirring until melted and combined. Remove the pan from the heat and whisk in the powdered sugar.

Step 7

Transfer the icing to a medium bowl, then dip the donuts upside down in the icing, covering the top. Transfer the donuts back to the wire rack to let the glaze set.