Baked Mini Chocolate Donuts
Posted in 30-minutes recipe, donut, Featured Articles, snacks, Vegetarian, Western
“There is a child in every one of us”.
The “little child” in me will automatically pop up when it comes to donuts. Hey, who doesn’t love donuts? The classic, ring-shaped, sugar-coated donut is my all-time favourite. They were so yummy, and I can never have enough of them.
I have started making my own donuts four years ago. I baked rather than deep-fried them. From then on, I have never turned back to deep-fried version. I love baked version as I don’t have to feel guilty when chomping them away.
“Are they as good as those deep-fried ones?” You may wonder. I would say no for their texture but the taste is equally good. As these donuts are leavened with baking powder, the texture is more like cake. But, I don’t mind to compromise it for healthier donuts.
Hmmm….what should I bake this time?
“Pssst…..how about a chocolate treat?” whispered the “little child” in me.
“YES, I WANT! I WANT!!” (Ooops! Sorry, I’m getting a little too excited here!)
So, here come the irresistible “Baked Mini Chocolate Donuts” – cute, petite, soft, moist, not overly sweet, cakey, chocolatey donuts! HOLY MOLY! They are soooo delicious (seriously)! All the goodness doesn’t just stop there. These donuts are light and not oily as I choose coconut oil instead of butter. They won’t turn dry even the next day as the yogurt keeps them moist. I have skipped the glazing part as I find that the sweetness is just right for my palate. You may dress up these cuties with glaze or sprinkle to suit your own liking.
This recipe only takes about 30 minutes from start to finish. No electrical mixer is required. That’s the beauty of it – a lot less stressful as compared to deep-fried, yeast-raised donuts.
I use a 12-count mini donut pan to bake these donuts. If you don’t have one, don’t fret. I think it’s still doable with mini muffin tins as I have seen some food bloggers did that successfully. If you are going for this option, please share with me the outcome.
I have baked these donuts, not once but thrice in a row. My son shared them with his entire class – 34 of them including his form teacher. He was so surprised to see his classmates dashing out from their seats to grab a bite of them. Some of them even requested for extras! At the end of the day, he made many more new friends (and fans!). Don’t you think these donuts have magical power?
This recipe yields 24 mini donuts. But, it’s worth double the batches if you plan to share them with others. Any leftovers can be stored in the fridge and they can last for days! Before serving, just warm them up lightly, and your teatime snack will be ready in no time!
>> Get the recipe and step by step photos for Baked Mini Chocolate Donuts at PAGE 2 BELOW.
Ooh.. These look reali lovely!! May I know where did u buy the donut tray from? Thxs 🙂
Mikki: Thanks! I bought mine from Sun Lik, 33 Seah Street, Singapore 4 years ago. 😉
😀 I agreed with you my friend, the “little child” need to be pampered at times. This version is definitely healthier and it looks good too!
Alice: Pampering “my little child” quite frequent now. Hope I don’t gain weight later. 😉
I have been experimenting for months in making a chocolate donut! I’ve thrown more batches away than I can count! Yours look divine! I’m bookmarking this page and making these to finally satisfy my chocolate donut fix! 😀
Caroline: I’m sure you will get your chocolate fix soon. Happy trying! 😉
Oh my, these are so pretty and look yummy too
My kids would love them!
Alice: It’s sure a hit among kids! Hope your kids will love them too! 😉
These little donuts look so cute and yummy. Do you think canola oil can be used?
Chris: Yes, you can. Happy trying! 😉
OMG!!!! These chocolate donuts look soooo tempting and yummy!!!! Going to make some soon. Thanks for sharing.
Ellena Guan: It’s my pleasure to share. Happy trying! 😉
I could eat a few at one go! They are so soft and wonderful.
Angie: Hahaha! That’s what happened to my son and hubby. 😉
Your donuts look so puffy ! Would love to try these someday!
Jeannie: They are definitely worth the try! 🙂
If I just want plain donut, besides from not putting in the cocoa powder, are there any other adjustments that I need to make for the recipe?
Olivia: I’m not sure how to modify this recipe to make plain donut. But, I have a lemony donut recipe (https://food-4tots.com/2009/02/11/baked-donuts/) that you maybe be interested. Both recipes yield different texture. The chocolate donuts have more refine texture and are very delicious. Hope you can give it a try one day!
I am ready for chocolate anything, anytime 🙂
Tigerfish: Hahaha! *High five* 😉
I love baked donuts as they are less greasy and more healthy.
Yours look so tempting !
Christine’s Recipes: Thanks!! Glad you love it! 😉
The mini donuts so lovely!
I have a question on “½ cup milk mixture (3 tablespoons Greek-style yogurt plus milk) ”
Does this mean ½ cup milk + 3 tablespoons Greek-style yogurt mix together? What kind of milk we should use?
Thanks 😀
Jelly Lover: Thank you! First add 3 tablespoons yogurt, then fill with milk until the mixture reaches 1/2 cup. I use fresh milk. 😉
Oh wow!! Looks fantastic!! Do you have a favourite glaze recipe that we can use on top of these yummy donuts?
Faria: So sorry, I haven’t tried any glaze recipe before. But I guess you can find many good ones from the net. 😉
Thanks dear. I been searching for Salad oil for a few days in supermarket but still can’t find. Do you mind to show me how does it looks like?
Jelly Lover: Salad oil means any edible vegetable oil that might be used in a salad dressing. You can use corn oil, sunflower oil, safflower oil, canola oil, peanut oil, a light olive oil, or any other fairly bland vegetable oil you can find. For me, I use organic extra virgin coconut oil (please refer to this link – https://food-4tots.com/2013/05/21/steamed-chocolate-banana-cupcakes/2/). Sometimes, I also use extra virgin olive oil (Borges or Bertolli brand). You can read the label to reconfirm the usage. Another way is to check with the shop assistant. 😉
Thanks so much dear 😀
Jelly Lover: You’re most welcomed! 😉
My donut texture is chewy. Did I over mix the batter? Supposed to be soft and puffy?
Cookie: Hope your problem has been addressed via our email correspondence. Do try it again and let me know the outcome. 😉
Hi, can I know, where can I get those donut baking trays?
Jennifer: I bought mine from Sun Lik Trading at Seah Street. You can also find them from Taobao. 🙂
Hi, can I know, can I get the, Donut baking tray ? Fr Sg thks
Jennifer: Please refer to my earlier reply.
Hi
Love all your recipes and I have tried quite a few of them. They always turn out great!
I tried this donut recipe today and find that they are a little dense in texture. Not light and fluffy. How can I improve on it?
Thanks for your help
Dawn: I’m happy that my recipes work for you! Did you use dry measuring cup to measure flour, cocoa powder and sugar? (Note: Dry measuring cup is not the same as the liquid measuring cup).
Oh… I used those liquid ones. Where can I get the dry measuring cup? Are they available in ntuc?
dawn: I’m not sure about NTUC. You may give it a try. Alternatively, you can get them from any local baking supply shops such as Phoon Huat. 🙂
Thanks so much for replying. I will check it out there
Just bought a silicone tray from a company called Epicure….home based business. Think you can order online too. Can’t wait to try these donuts!
Bev: Thanks for your kind sharing! Do let me know how it turns out after you have tried it. 😉
Yvonne: Hope you will find this link helpful to convert the dry ingredients: http://www.dianasdesserts.com/index.cfm/fuseaction/tools.measures/Measures.cfm. Yes, 100ml equals to 1/2 cup milk yogurt mixture. Happy trying! 🙂
Yvonne: These donuts are not moist once they are out from the oven. But if you leave them aside for some time (maybe a couple of hours), they will definitely turn moist. 🙂
Yvonne: Yogurt is the key ingredient to keep the donuts moist. Try using Greek-style yogurt in your 2nd attempt. Looking forward to hearing your feedback. 🙂
Hi, my donut is not soft and fluffy . It’s dense and chewy. I have used dry measuring cup during the 2nd try but it turn out to be the same. Can you kindly advice me what went wrong?
Many thanks.
Clara: Did you follow my recipe closely without changing anything? Did you mix the ingredients well? Over-baking may cause the texture to be dense and chewy. What kind of donut mould did you use? If you have taken any photos, please send me a copy. 🙂
can these be frozen? if so, are there specific defrosting instructions?
Michelle: Yes, you can keep them in a zipper storage bag and freeze. Remove the donuts from the freezer and thaw. Then heat up your toaster oven or oven for 5 minutes. Off the power and place the donuts inside the oven for another 5 minutes (without heat). Alternatively, you can steam them. 🙂
Hi! Is your pan the same as the Wilton 12 cavity mini donut pan? Could you tell me baking time conversions if it’s smaller, bigger or something
Melissa: I’m not sure about Wilton donut pan. I bought mine from a local baking supplier store. It has no label. Different ovens have difference temperature setting. You may need to use your adjustment. As a rule of thumb, the normal large sized donut will take around 15 minutes to bake at 175°C. Hope it helps! 🙂
Made these but in coffee and walnut cake mixture recipe.
Then dipped them in a strong coffee water ice and let them dry on a rack.
Colin: What an interesting combination! Great for coffee lovers! 🙂
Hi! I am new to your blog. Just tried the chocolate doughnut. They are nice and not too dense. I forgot to put the oil, but they are still good! Substituted the cocoa powder with milo because I only have milo at home. It turned out nice. I used regular size doughnut pan (6 doughnut in a pan). This is a keeper!