Chocolate Mini Donuts

Warm, tender, and deeply chocolatey mini donuts that are easy to bake and perfect for any sweet tooth.

Scale

180 g (1 1/2 cups) all-purpose flour
150 g (3/4 cup) granulated sugar
30 g (1/4 cup) unsweetened cocoa powder
8 g (2 tsp) baking powder
2 g (1/2 tsp) baking soda
3 g (1/2 tsp) salt
1 large egg, room temperature
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 extract
60 g (2 oz) bittersweet chocolate, melted
For glaze: 120 g (1 cup) powdered sugar, 10 g (1 tbsp) cocoa, 30–45 ml (2–3 tbsp) milk, pinch of salt, 5 g (1 tsp) butter

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Preheat your oven to 200°C (400°F). Grease the mini donut pan lightly with oil or use a nonstick spray.
In a bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt until evenly combined.
In another bowl, whisk the egg, sour cream, whole milk, oil, vanilla, and melted chocolate until smooth.
Pour the wet ingredients into the dry ingredients and fold gently until just combined.
Transfer the batter to a piping bag and fill each cavity of the donut pan about three-quarters full.
Bake at 200°C (400°F) for 4 minutes, then reduce heat to 180°C (350°F) and bake for an additional 6–8 minutes.
Let the donuts cool in the pan for 2 minutes before transferring to a rack.
For the glaze, whisk together powdered sugar, cocoa, milk, pinch of salt, and melted butter until smooth. Dip warm donuts halfway into the glaze and set on a rack to let excess drip.
Serve once glaze is set.

For best texture, enjoy within 24–48 hours. Store in an airtight container for up to 3 days.