Chocolate Cake Mini Donuts

(originally made 1/2012)

Wicked good chocolate donuts, still love my Norpro mini pans.

* Exported from MasterCook *

                        Chocolate Cake Mini Donuts

Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
                        FOR THE DOUGHNUTS:
1                cup All-purpose Flour
     1/3          cups Unsweetened Cocoa
     1/2      teaspoon Baking Soda
     1/4      teaspoon 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

Coat doughnut pan or mini muffin pan with cooking spray or brush with vegetable shortening.

Combine flour, cocoa, baking soda, and salt.

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.

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.

Chocolate Glaze:
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.

Allow glaze to set 30 minutes before serving.

Source:
"http://tastykitchen.com/recipes/desserts/chocolate-cake-mini-doughnuts/?print=1#"

Comments

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