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Small Batch Chocolate Donuts Recipe

★★★★★

4.5 from 109 reviews
  • Author: lilan
  • Total Time: 30 minutes
  • Yield: 6 donuts 1x

Description

These small batch chocolate donuts are rich, moist, and perfectly sized for a personal treat. Made with cocoa powder, instant espresso powder for depth of flavor, and topped with a silky chocolate ganache glaze, they offer a decadent chocolate experience. Baked to perfection, these donuts are easy to prepare using common ingredients and come together quickly for a delicious homemade dessert.

Ingredients

Scale

Dry Ingredients

  • 3/4 cup all-purpose flour
  • 2/3 cup cocoa powder
  • 1/2 tsp instant espresso powder
  • 1/2 tsp baking powder
  • 1/4 tsp salt

Wet Ingredients

  • 1 large egg, at room temperature
  • 1/3 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/4 cup milk
  • 1/3 cup sour cream
  • 5 tbsp unsalted butter, melted
  • 1 tsp vanilla extract

Chocolate Ganache

  • 1/2 cup chocolate chips
  • 3 tbsp heavy cream
  • 2 tbsp unsalted butter

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray the donut baking pan with cooking spray to ensure the donuts don’t stick, and set it aside.
  2. Mix Wet Ingredients: In a large bowl, whisk together the egg, granulated sugar, and brown sugar until well combined. Add the milk, sour cream, melted butter, and vanilla extract, then whisk until the mixture is smooth and uniform.
  3. Sift and Combine Dry Ingredients: Using a sieve, sift the flour, cocoa powder, baking powder, instant espresso powder, and salt into the wet mixture. Gently fold these dry ingredients into the wet mixture until just combined. The batter will be thick.
  4. Fill Donut Pan: Transfer the donut batter into a piping bag or a plastic ziplock bag with a small tip cut off. Pipe or spoon the batter into the donut cavities, filling each about 3/4 full. Alternatively, you can divide the batter evenly among the 6 cavities.
  5. Bake Donuts: Bake the donuts in the preheated oven for 17 to 20 minutes. Check at 17 minutes by inserting a toothpick in the center; it should come out clean when done. Allow the donuts to cool in the pan for 10 minutes before transferring them to a cooling rack to cool completely.
  6. Prepare Chocolate Ganache: Place the chocolate chips, butter, and heavy cream in a small microwave-safe bowl. Microwave in 30-second intervals, stirring between each until smooth and fully melted.
  7. Glaze Donuts: Dip the tops of the cooled donuts into the warm chocolate ganache, then place them back on the cooling rack to set. Optionally, sprinkle chocolate sprinkles on top before the ganache sets.

Notes

  • You can substitute the instant espresso powder with instant coffee granules for a similar flavor profile.
  • Ensure that all wet ingredients like egg and milk are at room temperature to help the batter mix smoothly.
  • If you don’t have a piping bag, using a ziplock bag with a corner cut off works well for filling the donut pan neatly.
  • Let the donuts cool completely before glazing to prevent the glaze from melting off.
  • Store leftover donuts in an airtight container at room temperature for up to 2 days; refrigeration is not recommended as it may dry them out.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: chocolate donuts, small batch donuts, baked donuts, chocolate ganache, espresso powder donuts, homemade donuts

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Find it online: https://cooklilan.com/small-batch-chocolate-donuts-recipe/