Chocolate Mini Donuts — Easy Baked Bite-Size Recipe

Warm, tender, and deeply chocolatey — these chocolate mini donuts are tiny comfort in every bite. I first developed this version while testing small-batch desserts for a café menu. After testing the batter 10 times with different cocoa blends and pans, I landed on a recipe that puffs reliably and stays moist for days. This method is quick, beginner-friendly, and uses a simple glaze you can adapt. Read on for exact measurements, pro tips, and ways to make them ahead.

Why this recipe stands out:

The batter is mixed gently to keep donuts tender and cakey rather than dense.
A bit of sour cream (or Greek yogurt) adds steam and keeps crumbs moist.
Cocoa and melted chocolate together give deep chocolate flavor without excess sugar.
Baking instead of frying reduces hands-on time and keeps the donuts evenly shaped.
Tested across nonstick and silicone pans to ensure reliable release and texture.

Try another chocolate treat if you want a crunchy contrast to these soft bites.

Why This Recipe Works

A small amount of melted chocolate boosts cocoa flavor and mouthfeel without weighing down the batter.
Room-temperature wet ingredients incorporate more evenly, which minimizes mixing and prevents gluten formation.
Baking at a high initial temperature (see step) produces a light rise, then a lower finish avoids over-browning.
Sour cream adds acidity and fat, which tenderize the crumb and preserve moisture for reheating.
Glazing while warm lets the glaze set smoothly, creating a thin, shiny coat that keeps the interior soft.

Ingredients Breakdown

All-purpose flour 180 g (1 1/2 cups): Structure. Measure by weight for accuracy. Do not pack cups.
Granulated sugar 150 g (3/4 cup): Sweetness and browning.
Unsweetened cocoa powder 30 g (1/4 cup): Choice matters — use Dutch-processed for a deeper flavor, natural for brighter notes.
Baking powder 8 g (2 tsp) and baking soda 2 g (1/2 tsp): Leavening. Both are needed for rise and tender crumb.
Salt 3 g (1/2 tsp): Enhances chocolate flavor. If using Morton’s kosher salt, use 3/4 tsp.
Large egg, room temperature: 1 egg — binds and provides lift.
Sour cream 120 g (1/2 cup): Keeps donuts moist. You can substitute Greek yogurt, but the tang will be more pronounced.
Whole milk 120 ml (1/2 cup): Liquid for batter. Use buttermilk for tangier flavor; reduce baking soda by 1/8 tsp if using buttermilk.
Neutral oil (vegetable or canola) 60 ml (1/4 cup): Adds tenderness and keeps donuts moist longer than butter.
Vanilla extract 5 ml (1 tsp): Flavor balance.
Bittersweet chocolate, melted 60 g (2 oz): Deep chocolate intensity. If omitted, increase cocoa by 1 tbsp and add 1 tbsp extra oil.
For glaze: powdered sugar 120 g (1 cup), cocoa 10 g (1 tbsp), milk 30–45 ml (2–3 tbsp), pinch of salt, 5 g (1 tsp) butter for shine.

Brand note: If a recipe calls for kosher salt, Diamond Crystal measures differently than Morton’s. Adjust as noted.

Essential Equipment

Mini donut pan (24-cavity) — metal nonstick is preferred for even browning; silicone works but browning is lighter.
Piping bag or resealable plastic bag with corner snipped — for neat filling.
Microplane or fine sieve — for sifting cocoa and powdered sugar.
Small offset spatula or butter knife — for smoothing glaze.
Instant-read thermometer (optional) — helps confirm doneness for other baked goods.
Stand mixer or large mixing bowl and whisk — both work; use a whisk to keep mixing gentle.

If you don’t have a mini donut pan: use a standard muffin pan and fill each cup one-third full for bite-size results. Baking time will increase by 3–5 minutes.

Prep Time: 15 minutes. Cook Time: 10–12 minutes. Inactive Time: None. Total Time: 25–27 minutes. Servings: Makes 24 mini donuts; serving size = 2 donuts.

Step 1: Preheat and prepare the pan

Preheat your oven to 200°C (400°F). Grease the mini donut pan lightly with oil or use a nonstick spray, making sure to get into each cavity. Line a baking sheet to rest the pan on for easy handling.

Step 2: Mix dry ingredients

In a bowl, whisk together 180 g (1 1/2 cups) all-purpose flour, 150 g (3/4 cup) granulated sugar, 30 g (1/4 cup) unsweetened cocoa, 8 g (2 tsp) baking powder, 2 g (1/2 tsp) baking soda, and 3 g (1/2 tsp) salt until evenly combined. Sift if your cocoa is lumpy. This takes about 1–2 minutes.

Step 3: Combine wet ingredients

In another bowl, whisk 1 large egg, 120 g (1/2 cup) sour cream, 120 ml (1/2 cup) whole milk, 60 ml (1/4 cup) neutral oil, 5 ml (1 tsp) vanilla, and 60 g (2 oz) melted bittersweet chocolate until smooth. Keep warm chocolate from seizing by not letting it cool completely before adding. Mix for 30 seconds.

Step 4: Fold wet into dry

Pour wet into dry and fold gently with a spatula until just combined. Do not overmix — stop as soon as no dry flour is visible. Batter will be thick but pipeable. This step should take 20–30 seconds.

Step 5: Fill the pan

Transfer batter to a piping bag and fill each cavity about three-quarters full, or spoon 1 heaping tablespoon (about 20–22 g) of batter into each. Tap the pan once on the counter to settle batter and remove large air pockets. Filling should take 3–5 minutes.

Step 6: Bake

Bake at 200°C (400°F) for 4 minutes, then reduce heat to 180°C (350°F) and bake 6–8 more minutes, until the tops spring back when touched and a toothpick comes out with moist crumbs, about 10–12 minutes total. Rotate pan at 6 minutes if your oven runs unevenly.

Step 7: Cool briefly, then glaze

Let donuts cool in the pan for 2 minutes, then transfer to a rack. For the glaze, whisk 120 g (1 cup) powdered sugar, 10 g (1 tbsp) cocoa, 30–45 ml (2–3 tbsp) milk, pinch of salt, and 5 g (1 tsp) melted butter until smooth. Dip warm donuts halfway and set on a rack to let excess drip. Glaze sets in 10–15 minutes.

Step 8: Serve or store

Serve once glaze is set. For optimal texture, enjoy within 24–48 hours. See storage below for make-ahead details.

Expert Tips & Pro Techniques

Chill the batter briefly (10 minutes) if it seems too loose; it will pipe neater and keep shapes well.
Common mistake: overfilling the pan. Fill only three-quarters full to avoid baking over the edges.
Use a scale for flour and cocoa — volume measures vary and change texture.
Make-ahead: bake donuts, freeze on a sheet until firm, then store in a freezer bag. Glaze after thawing for the best finish.
Professional technique adapted for home: temper a small amount of melted chocolate into the batter for shine and depth — add warm melted chocolate last and fold gently.
If glaze is too thick, add milk 1 tsp at a time. If too thin, add sifted powdered sugar 1 tbsp at a time.

Storage & Reheating

Refrigerator: Store glazed or unglazed donuts in an airtight container for up to 3 days. Place a sheet of parchment between layers to prevent sticking.
Freezer: Donuts freeze well unglazed. Freeze in a single layer on a tray until firm, then transfer to a freezer bag for up to 2 months. Thaw at room temperature for 30–45 minutes, then glaze.
Reheating: Warm donuts in a 175°C (350°F) oven for 4–6 minutes for a fresh-from-the-oven texture. Avoid microwaving whole glazed donuts — microwaves soften glaze and make them soggy.

Variations & Substitutions

Donut Maker Version (donut maker recipe): Use the same batter and cook in an electric donut maker following the machine’s timing (usually 3–4 minutes). Watch for faster browning. Glazing time remains the same.
Baked Gluten-Free: Replace all-purpose flour with a 1:1 gluten-free blend 1:1 (180 g). Add 1/4 tsp xanthan gum. Baking time may increase by 2–3 minutes.
Vegan Option: Replace egg with 60 g (1/4 cup) applesauce and use plant-based yogurt instead of sour cream. Use dairy-free chocolate and swap milk for almond milk. Texture will be slightly denser; bake 1–2 minutes longer.
Extra fudgy: Replace 30 g (1 oz) of flour with 30 g (1 oz) cake flour and increase melted chocolate to 80 g (2.8 oz). Bake as directed.
Baked mini donuts vs. fried: To mimic fried texture, brush tops with melted butter immediately after glazing. Flavor and texture change slightly.

Try a nutty mini tartlet as a contrasting dessert for parties.

Serving Suggestions & Pairings

Serve warm with a dusting of powdered sugar and a side of fresh berries for brightness.
For brunch, pair with a creamy latte or a glass of cold brew — the coffee cuts the sweetness.
Offer a small bowl of salted caramel sauce for dipping to add a savory-sweet contrast.
Pair with a soft sweet bread like chocolate maritozzi for an indulgent dessert board.

Nutrition Information

Per serving (2 mini donuts). Servings: 12 (24 donuts total).

Calories: 230 kcal
Total Fat: 12 g
Saturated Fat: 6 g
Cholesterol: 35 mg
Sodium: 150 mg
Total Carbohydrates: 28 g
Dietary Fiber: 2 g
Sugars: 14 g
Protein: 4 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my mini donuts turn out dry?
A: Most often this is from overbaking or overmixing. Check at 8 minutes and use the toothpick test. Do not overmix; stop when no dry flour remains.

Q: Can I make this without eggs?
A: Yes. Use 60 g (1/4 cup) unsweetened applesauce or a commercial egg replacer. Expect a slightly denser texture and add 1–2 minutes to the bake time.

Q: Can I double this recipe?
A: Yes. Double all ingredients and work in batches when filling the pan. Baking time per batch stays the same, but you may need to rotate pans if your oven holds two.

Q: Can I prepare this the night before?
A: You can bake the donuts the night before and keep them unglazed in an airtight container at room temperature up to 24 hours. Glaze just before serving for best texture.

Q: How long does this keep in the fridge?
A: Glazed donuts keep for up to 3 days in an airtight container in the refrigerator. For best flavor, bring to room temperature before serving.

Q: Can I use a mini donut maker instead of the oven?
A: Yes. This batter works well in a mini donut maker. Cook times vary by machine — usually 3–4 minutes. Check early to avoid overbrowning.

Q: What cocoa should I use for best flavor?
A: For richer, darker flavor use Dutch-processed cocoa; for brighter chocolate notes use natural cocoa. If you swap, the batter color and subtle acidity will change slightly.

Conclusion

If you want more small-batch ideas or a different texture, check this Mini Chocolate Donuts Recipe from We Are Not Martha for a fried alternative and this donut maker recipe on Forgetful Momma for machine-cooked inspiration. Both offer variations that can inform a next bake or a fun weekend experiment.