(originally made 1/2012)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
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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.
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.
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.