Sunday, September 29, 2013

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(originally made 1/2012)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.


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