Around Valentine’s Day, I saw a lot of recipes popping up on blogs for homemade cake donuts that were baked. I really wanted to give them a try. Usually, I don’t do recipes that require a special pan that you can’t find in most kitchens. However, you can get a donut pan for around $10 which I think is worth the investment for fun donuts that are made at home. So I went out to find a donut pan to make mini chocolate baked donuts. I wanted to find a regular sized, a mini sized, and a heart shaped pan. I wanted to make donuts for St. Patty’s.
I happened upon a mini donut maker at Smith’s Marketplace that was on sale for 50% off making it $12. I decided to go for it. This way I could make donuts where ever I wanted to. There was no need for an oven. I chose to make chocolate donuts with chocolate glaze, topped with St. Patty’s Day sprinkles.
I adapted a recipe for the donuts from Wilton and adapted the glaze from a recipe I found on myrecipes.com from Sunset magazine.
Then I headed to a local bakery at my Macey’s grocery store. If you want cute sprinkles for things, this is where you go. Sometimes you can find cute ones on the holiday isle of your local store, but you can usually always get some from a local bakery. Plus, most will sell you the amount you want and you don’t have to buy a whole container. Shhhhh, it’s our little secret. Or some sell containers of them right in the bakery.
These donuts were not only yummy, but fun. They end up to be a little smaller than the Hostess donettes. They are a fun size and are perfect for little kids. You can use this recipe for any donut pan. Just adjust the cooking time according to what your pan says. The frosting is basically a ganache made with semi sweet chocolate chips, but if semi-sweet isn’t your kind of chocolate you can use milk chocolate instead.
You may also have extra frosting leftover, but I am sure you can find a way to put it to good use. You can just dip fresh fruit in it and eat it like fondue. YUM!
- 1 3/4 cups cake flour
- 1/4 cup cocoa powder
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup buttermilk
- 2 eggs, lightly beaten
- 2 Tbsp canola oil
- 1 teaspoon vanilla extract
- 3/4 cup semi-sweet chocolate chips
- 1/2 cup whipping cream
- 1 Tbsp butter
- 2 tsp. corn syrup
- In large mixing bowl, whisk together cake flour, cocoa powder, sugar, baking powder and salt. You want to get rid of any lumps of flour.
- Add buttermilk, eggs, oil and vanilla to the dry ingredients and mix gently until just combined. Place the batter into a ziploc freezer bag and snip a small piece off the corner of the bag to create a pipping bag or just use a pipping bag.
- Spray your donut pan or donut maker with a light coat of non-stick cooking spray. Carefully pipe the batter into the donut maker or donut pan. If using a donut pan pipe enough batter into each well to fill halfway. If using a donut maker pipe into the bottom half of the preheated maker completely filling each well. Be careful to not let the piping bag touch the hot donut maker.
- Cook the donuts according to donut pan directions or for 3 minutes in the donut maker. Repeat this process until all the batter is used up.
- Place the glaze ingredients in a microwave safe bowl. Microwave on high for 20 second intervals, stirring after each one until the ingredients are all melted and combined well. This will take about 3 – 20 second intervals.
- Dip top half of donuts in glaze and place on a baking sheet to allow glaze to set. Sprinkle with sprinkles if desired right after dipping. Make about 58 mini donuts.