Chocolate Mini-Donuts

Posted on 14 February 2019

Do we really need another recipe for chocolate cake besides our definitive Black Magic Cake, the first Recipephany? Yes, because we also need chocolate mini-donuts drenched in chocolate ganache. Black Magic makes ultra-moist full-sized cakes, but is doesn’t work so well for tiny sweets. With this recipephany, you can make these intensely chocolatey cuties in the time it takes to bake a batch of cookies.

These mini-donuts have a lot going for them. Besides looking adorable on a dessert plate, they’re great for portion control. Instead of cutting a whopping slab of cake, you can pick up one of these and dispatch it in a couple of genteel bites. Then you can go back and pop two or five more and nobody will notice.

If you’re thinking, “No, not another single-purpose kitchen gadget!” consider that a mini-donut pan can be quickly amortized. Especially when you get one (as I did) at T.J.Maxx for under $8. Plus, this recipe came with the pan. I sure got my money’s worth.

Curiously, the recipe that came with the pan specified a “mini-muffin tin.” This can mean that: 1) The mini-donut pan company stole a mini-cupcake recipe and the proofreader didn’t catch the mistake, and if so,  2) You can use a mini-muffin tin if you don’t want to get a mini-donut pan. But the result won’t be nearly as cute.

Chocolate Mini-Donuts

  • 1 1/2 cups flour
  • 1/3 cup unsweetened baking cocoa
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 2 eggs
  • 2/3 cup sugar
  • 2 teaspoons vanilla
  • 1/2 cup milk
  • 2 tablespoons butter, melted

Preheat oven to 325°F. Combine flour, cocoa, baking powder and salt. In separate bowl mix eggs, sugar and vanilla until thick. Combine milk and butter. Alternately combine egg mixture and milk mixture with flour mixture and mix until smooth and soft. Spray pan lightly with cooking oil. Use half the batter, filling wells 2/3 full. Bake 8 minutes. Carefully remove. Repeat with rest of batter. Dip in chocolate ganache and top with jimmies if you want. Makes 24.

Chocolate Ganache

  • ½ cup  semisweet chocolate chips
  • 2 tablespoons butter
  • 2 tablespoons corn syrup
  • 1-2 teaspoons hot water

Place chocolate chips, butter and corn syrup in 2-cup microwavable measuring cup. Microwave uncovered on medium (50%) 1 to 2 minutes or until chocolate can be stirred smooth. Add hot water until desired consistency.

Share and Enjoy:
  • Print
  • email
  • del.icio.us
  • Facebook
  • Google Bookmarks
  • StumbleUpon
  • Add to favorites
  • Twitter
  • PDF
  • RSS

No responses yet. You could be the first!

Leave a Response

Archives

Tag Cloud

"Cake-Pan Cake" Academy awards menu 2011 black-and-white cheesecake black magic cake Black Magic Wedding Cake blueberries Blueberry cake Chelsea Clinton chocolate Eggplant Eli "Paperboy" Reed Elinor Lipman Flaky pie crust Frank Perdue homemade crackers Kettle Corn King Arthur Flour King George VI lemon pie Lemon sponge pie lemon vinaigrette Muriel Brody Muriel M. Brody oatmeal Oil pie crust Olympic Seoul Chicken Orange cake-pan cake Oscars 2011 peaches Peanut butter Pecan Pie Perfect Pecan Pie popcorn Reddy Kilowatt Roast chicken Romanian eggplant dip Rye crackers The King's Speech Vegan Vegan Banana Bread "Cake" Vertical-Roasted Chicken Vertical chicken roaster recipe Vertical roaster White Chocolate Fruit Tart ˜

Meta

© 2016 Brody Marketing, Diane Brody. All rights reserved.