Small Batch Chocolate Donuts Recipe
Introduction
These small batch chocolate donuts are perfect for when you want a rich, chocolaty treat without making a big batch. Soft, moist, and topped with a glossy chocolate ganache, they’re easy to bake at home and ideal for sharing or keeping all to yourself.
Ingredients
- 3/4 cup flour
- 2/3 cup cocoa powder
- 1/2 tsp instant espresso powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 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 butter, melted
- 1 tsp vanilla extract
- 1/2 cup chocolate chips
- 3 tbsp heavy cream
- 2 tbsp butter
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Spray a donut baking pan with cooking spray and set it aside.
- Step 2: 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 again until smooth.
- Step 3: Sift the flour, cocoa powder, baking powder, instant espresso powder, and salt into the wet ingredients. Gently fold the dry ingredients into the wet mixture until just combined. The batter will be thick.
- Step 4: Transfer the batter to a piping bag or a ziplock bag with the tip cut off. Pipe or spoon the batter into the donut cavities, filling each about three-quarters full.
- Step 5: Bake the donuts for 17 to 20 minutes, checking at 17 minutes with a toothpick. It should come out clean when the donuts are done. Let them cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Step 6: To make the chocolate ganache, place the chocolate chips, butter, and heavy cream in a small bowl. Microwave in 30-second increments, stirring between each, until smooth and glossy.
- Step 7: Dip the tops of the cooled donuts in the ganache, then return them to the cooling rack to set. Optionally, sprinkle with chocolate sprinkles before the ganache sets.
Tips & Variations
- For a deeper chocolate flavor, use dark cocoa powder.
- If you don’t have a piping bag, a ziplock bag with the corner cut off works just as well.
- Add a pinch of cinnamon or chili powder to the dry ingredients for a spicy twist.
- Substitute sour cream with Greek yogurt for a slight tang and extra moisture.
Storage
Store the donuts in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. To enjoy them warm, gently reheat in the microwave for about 10 seconds. Ganache may harden in the fridge, so allow the donuts to come to room temperature before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular cocoa powder instead of Dutch-processed?
Yes, you can use regular cocoa powder. It might give a slightly different flavor and color but will still result in delicious chocolate donuts.
What if I don’t have a donut pan?
You can bake the batter in a muffin pan for small chocolate muffins, adjusting the baking time to about 15 minutes or until a toothpick comes out clean.
PrintSmall Batch Chocolate Donuts Recipe
These small batch chocolate donuts are rich, moist, and perfectly chocolatey, ideal for a quick dessert or a special breakfast treat. Made with cocoa powder, instant espresso powder for depth, and topped with a luscious chocolate ganache glaze, they deliver indulgence in just six donuts. The recipe is simple, baked in a donut pan, and finished with a glossy chocolate coating that sets beautifully.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 donuts 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 3/4 cup all-purpose flour
- 2/3 cup unsweetened 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 butter, melted
- 1 tsp vanilla extract
Chocolate Ganache Glaze
- 1/2 cup chocolate chips
- 3 tbsp heavy cream
- 2 tbsp butter
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a donut baking pan with cooking spray to ensure easy release and set aside.
- 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, whisking until fully incorporated.
- Sift and Combine Dry Ingredients: Using a sieve, sift together the flour, cocoa powder, instant espresso powder, baking powder, and salt. Gently fold these dry ingredients into the wet mixture. The batter will be thick but uniform.
- Fill the Donut Pan: Transfer the batter into a piping bag or a ziplock bag with the tip cut off. Pipe the batter into the donut cavities about three-quarters full, or evenly divide the batter into six cavities.
- Bake the Donuts: Place the pan in the oven and bake for 17 to 20 minutes, checking at 17 minutes by inserting a toothpick to ensure it comes out clean. Once baked, cool donuts in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Prepare Chocolate Ganache: In a small bowl, combine the chocolate chips, butter, and heavy cream. Microwave the mixture in 30-second intervals, stirring well between each, until smooth and glossy.
- Glaze the Donuts: Dip the tops of cooled donuts into the warm chocolate ganache and place them back on the cooling rack to allow the glaze to set. Optionally, sprinkle chocolate sprinkles on top before the glaze hardens.
Notes
- Room temperature ingredients help achieve a smooth batter and better rise.
- If you don’t have a donut pan, you can use a muffin tin, but expect a different shape.
- The instant espresso powder enhances the chocolate flavor but can be omitted if unavailable.
- For a dairy-free version, substitute milk and cream with plant-based alternatives and use dairy-free butter.
- Donuts taste best the day they are made but can be stored in an airtight container for up to 2 days.
Keywords: chocolate donuts, small batch donuts, baked donuts, chocolate ganache, homemade donuts
