Chocolate Cake Donuts
12 Donuts/ 36 Donut Holes
I don't have a muffin pan, so I made these as donut holes in a mini muffin tin with no problems (I started checking for doneness at about 5 minutes and they were done at about 6 and a half), but I'll be asking for a donut baking pan for Christmas because this is what every COVID baker needs for breakfast baking!
1 1/2 cups all-purpose flour
1/2 cup cocoa powder
2 tsp baking powder
1/2 tsp salt
1/2 cup granulated sugar
1/2 cup sour cream
6 Tbs milk
2 Tbs butter melted
2 tsp vanilla extract
1 1/2 cup powdered sugar
4 Tbs milk
1-2 tsp vanilla extract
Pre-heat oven to 400 degrees F and spray a donut pan (or mini muffin tin pan) with non-stick cooking spray, set aside.
In bowl, add all dry ingredients and whisk to combine.
Add egg, sour cream, milk, butter and vanilla extract and stir everything until just combined.
Spoon or pipe using a piping bag into wells of donut pan.
Cook for about 10 (about 6 minutes if using a mini muffin pan) minutes or until donuts spring back when touched.
Remove from oven and place on wire rack to cool.
Meanwhile mix together your glaze ingredients until smooth
Once donuts are cool dip tops and bottoms of donuts into glaze and set back on wire rack to harden.
- It's hard to wait, but make sure you wait as long as you can before glazing. If the donut holes are still warm when glazed, the glaze will just melt off.
- If you want to up the chocolate ante, add mini chocolate chips to this recipe...you won't be sorry!
- Nutritional info is for full size donuts. I would guess that one serving size equals about 2 donut holes.
Calories 213, Carbs 39 grams, Protein 4 grams, Fat 6 grams, Saturated Fat 3 grams, Cholesterol 39 milligrams, Sodium 220 milligrams, Fiber 2 grams