Chocolate Cake Mini Doughnuts

18 ingredients
7 steps

Ingredients

  • FOR THE DOUGHNUTS:
  • 1 cup All-purpose Flour
  • 1/3 cups Unsweetened Cocoa
  • 1/2 teaspoons Baking Soda
  • 1/4 teaspoons Salt
  • 1/2 cups Buttermilk
  • 2/3 cups Granulated Sugar
  • 1 whole Large Egg
  • 2 Tablespoons Unsalted Butter, melted
  • 1 teaspoon Vanilla
  • _____
  • FOR THE GLAZE:
  • 1/4 cups Unsalted Butter
  • 2 Tablespoons Milk
  • 1-1/2 teaspoon Light Corn Syrup
  • 1 teaspoon Vanilla Extract
  • 1/3 cups Semi-Sweet Chocolate Chips
  • 1 cup Powdered Sugar, Sifted

Directions

  1. 1
    Coat doughnut pan or mini muffin pan with cooking spray or brush with vegetable shortening.
  2. 2
    Combine flour, cocoa, baking soda, and salt.
  3. 3
    In a separate bowl mix buttermilk, sugar, egg, butter, and vanilla. Add milk mixture to flour mixture; whisk smooth. Spoon into a large plastic bag with cut off corner or cake decorating bag with large tip. Squeeze batter into pan, about 2/3 full.
  4. 4
    Bake at 325°F for 8-9 minutes, until doughnuts spring when lightly pressed. Cool in pan for 3 minutes, then carefully turn onto cooling rack.
  5. 5
    Chocolate Glaze:
  6. 6
    Combine butter, milk, corn syrup, and vanilla in a small bowl or double boiler and heat over medium heat (or microwave 50% power for 90 seconds) till butter is melted. Add chocolate and whisk till melted. Turn off heat, add powdered sugar and whisk till smooth. Place mixture over a bowl of warm water (to keep it soft) and dip doughnuts immediately.
  7. 7
    Allow glaze to set 30 minutes before serving.

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