BAKED CHOCOLATE CAKE DONUT HOLES
By leeclark22
1 Picture
Ingredients
- For the donuts:
- 1 ¼ cups all-purpose flour
- ¼ cup unsweetened cocoa powder (preferably dutch process)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup milk
- ½ cup packed light brown sugar
- 1 large egg, lightly beaten
- 4 tablespoons unsalted butter, melted and cooled slightly
- 2 tablespoons brewed coffee, cooled slightly
- 1 teaspoon vanilla extract
- For the glaze:
- 2 cups confectioners’ sugar
- 2 teaspoons vanilla extract
- pinch of salt
- 4 to 5 tablespoons milk
- sprinkles, for garnish
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
To make the donuts - preheat the oven to 325 degrees. Generously spray a mini muffin pan with nonstick cooking spray and set aside
Step 2
In a large bowl, whisk together the flour, cocoa powder, baking soda and salt until there are no lumps. In a small bowl or liquid measuring cup, whisk together the milk, sugar, egg, butter, coffee and vanilla. Add the wet ingredients to the bowl with the dry and mix until combined. Fill each mini muffin tin about ¾ of the way full (about a heaping tablespoon in each). Bake for 10 to 12 minutes, or until a toothpick inserted into the middle comes out clean. Allow the donut holes to cool for 3 to 5 minutes in the pan then remove to a wire rack. Let the donuts cool for another 10 minutes, then proceed with the glaze.
Step 3
To make the glaze - Add the confectioners’ sugar, vanilla and salt to a small bowl. Slowly whisk in the milk, one tablespoon at a time, until it reaches your desired consistency.
Step 4
Lay a piece of wax or parchment paper underneath your wire rack (so the glaze doesn’t drip on your counter). Add the sprinkles to a shallow bowl. Working one at a time, roll each donut hole in the glaze. Shake off the excess then roll in the sprinkles. Shake off the excess once again and then place on the wire rack to set.
NOTE
These donuts holes are best eaten the day you make them.
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