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Small Batch Chocolate Donuts Recipe

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★★★★★

4.6 from 85 reviews

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.

Ingredients

Scale

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

  1. 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.
  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, whisking until fully incorporated.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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