Mini Chocolate Cake Doughnuts

by

Drop

POSTED Tue, 21 July 2015

Serves

12

Total Time

35 MINS

Calories

157

A mini doughnut pan is a game-changer. These chocolate cake doughnuts are nothing fancy: just a quick and delicious entry-level doughnut that comes out soft and sweet and a little crumbly.

recipe-image

    INGREDIENTS


  • Granulated sugar icon
    Granulated sugar

    50 g (about 3 ⅞ tablespoons)

  • All purpose flour icon
    All purpose flour

    160 g (about 1 ¼ cups)

  • Cocoa powder icon
    Cocoa powder

    20 g (about 3 ⅝ tablespoons)

  • Baking powder icon
    Baking powder

    ½ teaspoon (about 2.5 g)

  • Baking soda icon
    Baking soda

    ½ teaspoon (about 2.33 g)

  • Salt icon
    Salt

    ½ teaspoon (about 3 g)

  • Egg icon
    Egg

    1 (about 50 g)

  • Vanilla extract icon
    Vanilla extract

    1 teaspoon (about 4.4 g)

  • Sour cream icon
    Sour cream

    115 g (about ½ cup)

  • Milk icon
    Milk

    78 g (about ¼ cup)

  • Unsalted butter icon
    Unsalted butter

    2 tablespoons (about 28.8 g)

  • Powdered sugar icon
    Powdered sugar

    125 g (about 1 cups)

  • Milk icon
    Milk

    1 ½ tablespoons (about 22.5 g)

    METHOD


  • 1. Pre-heat oven - 174°C
  • 2. Prepare a clean mini doughnut pan
  • 3. Add granulated sugar, all purpose flour, cocoa powder, baking powder, baking soda and salt to a clean large mixing bowl
  • 4. Whisk together
  • 5. Add egg, vanilla extract, sour cream and milk to the batter
  • 6. Mix well
  • 7. Add unsalted butter to a clean small glass bowl
  • 8. Melt
  • 9. Mix content of small glass bowl into batter
  • 10. Transfer batter to mini doughnut pan
  • 11. Bake - 10 min
  • 12. Transfer onto cooling rack
  • 13. Add powdered sugar and vanilla extract to a clean small bowl
  • 14. Mix in milk to the glaze
  • 15. Glaze

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