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Chocolate Mini Doughnut Recipe

Chocolate Mini Doughnut Recipe


  • 1 1/2 cups all-purpose flour
  • 1/3 cup unsweetened dutch process cocoa (such as droste)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2/3 cup sugar
  • 1/2 cup espresso or strong coffee, cooled
  • 2 large eggs
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 1/2 cup confectioners’ sugar
  • 1-2 tablespoon water


  1. Preheat oven to 325 degrees. Spray 24 mini-donut cups with nonstick spray.
  2. Whisk together the flour, cocoa, baking powder, and salt in a small bowl.
  3. Whisk together the sugar, coffee, eggs, oil, and vanilla in a large bowl, beating until smooth.
  4. Gently fold in the flour mixture, a little at a time, and stir just until smooth.
  5. Place about 2 tsp of the batter into each donut cup, filling them halfway.
  6. Bake until firm, about 8 minutes.
  7. Transfer to a rack to cool 1 minute, then carefully remove the doughnuts and let cool completely
    on the rack.
  8. To make the glaze, stir the confectioner’s sugar and 1 tbsp of the water in a small bowl until
    smooth, adding a little more water if needed (the glaze should be thin).
  9. Brush a thin layer of the glaze on top of each cooled donut, let stand 10 minutes to set.
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