Recipe by mariposa13
From ww magazine. A nonstick mini-donut pan is a must for this recipe.
Top Review by Cook+Princess
Well, my kids loved these, seeing as they contain sugar and are chocolate and mini. Also, they were pretty quick and easy to do. Mine needed closer to 12 minutes bake time in the mini pan. I like that they can be mixed up by hand without an electric mixer - the batter is thick and kind of gummy-textured so it's not exactly easy, but not difficult enough for me to lose patience with it, so definitely doable with effort. The thickness and gumminess of the batter makes it rather difficult to get into the mini donut pan neatly, as it's not pourable and clumps in the pan and sticks to the spoon when you try to distribute it evenly so the donut doesn't turn out with a lumpy bumpy top. I am glad the recipe did not make any more than 24 because I would have gotten fed up with trying to get this batter into the little cavities. I also felt that these were lacking in the flavor department, but I can appreciate the fact that they are a fairly quick easy way to delight kids with cute mini donuts without needing to deep-fry. I imagine a glaze would surely help with the taste issue, so if you are trying these I do recommend that you plan on glazing them.
- 1 1⁄2 cups all-purpose flour
- 1⁄3 cup unsweetened dutch process cocoa (such as droste)
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 2⁄3 cup sugar
- 1⁄2 cup espresso or 1⁄2 cup strong coffee, cooled
- 2 large eggs
- 2 tablespoons canola oil
- 1 teaspoon vanilla extract
- 1⁄2 cup confectioners' sugar
- 1 -2 tablespoon water
Directions See How It's Made
- Preheat oven to 325 degrees. Spray 24 mini-donut cups with nonstick spray.
- Whisk together the flour, cocoa, baking powder, and salt in a small bowl.
- Whisk together the sugar, coffee, eggs, oil, and vanilla in a large bowl, beating until smooth.
- Gently fold in the flour mixture, a little at a time, and stir just until smooth.
- Place about 2 tsp of the batter into each donut cup, filling them halfway.
- Bake until firm, about 8 minutes.
- Transfer to a rack to cool 1 minute, then carefully remove the doughnuts and let cool completely on the rack.
- To make the glaze, stir the confectioner's sugar and 1 tbsp of the water in a small bowl until smooth, adding a little more water if needed (the glaze should be thin).
- Brush a thin layer of the glaze on top of each cooled donut, let stand 10 minutes to set.
- 2 Points per serving (1 donut).