That’s what I got when I followed the recipes that came with the Bella Donut Maker I bought last Black Friday. I did a little research to find a chocolate doughnut recipe, and I found a good recipe. That recipe made more doughnuts than I wanted in one batch, though, and they just weren’t chocolatey enough for me. That’s when I decided to tinker with that recipe to come up with my own version.
After quite a bit of experimentation, I’m happy with the results.
Double-chocolate mini doughnuts
- 3/4 cup cake flour
- 1/4 cup cocoa powder
- 3/8 cup granulated sugar (I know 3/8 of a cup is a nonstandard measurement, but it’s easy to measure that amount by completely filling a 1/4 cup measuring cup one time and then half-full a second time.)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/8 cup sour milk or buttermilk (For sour milk, add a splash of vinegar to milk and stir. Let it sit for a few minutes.)
- 2 heaping tablespoons Greek yogurt or sour cream
- 1 egg, lightly beaten
- 1 tablespoon canola oil
- 1/2 teaspoon vanilla extract
- 1/4 cup semisweet chocolate chips
Making the doughnuts:
- In a mixing bowl, whisk together cake flour, cocoa powder, sugar, baking powder and salt until all lumps are gone.
- Add sour milk or buttermilk, yogurt or sour cream, egg, oil, and vanilla to the dry ingredients and mix until combined. Stir in the chocolate chips.
- Preheat the doughnut maker.
Note: Before I plug in and preheat my doughnut maker, I use a paper towel to wipe a light coating of vegetable oil on the inside of the maker. (I don’t use cooking spray on mine.)
- Open the preheated doughnut maker and place heaping tablespoons of the mixture into the wells. The mixture should completely fill the wells; if it does not, the tops of doughnuts will be underbaked because the batter won’t rise to touch the top of the doughnut maker.
- Close the lid and cook the doughnuts for 3 minutes. (I ignore the lights on my Bella doughnut maker because they aren’t a reliable indicator of when the doughnuts are ready. Your machine may be different.)
- Repeat the process until you have used all the batter. You may need to cook the second and third batches for a bit less than 3 minutes.
Makes 18–21 doughnuts; depends on how big your heaping tablespoons are.
When you eat these doughnuts right after you make them, (notice I didn’t write if), the chocolate chips are melted inside the warm doughnuts and add a special kick of chocolate. I don’t think they need icing. But you can whip up a quick glaze if you want triple-chocolate doughnuts.
- ounce of dark chocolate
- 1/2 tablespoon butter
Making the quick glaze:
- Place the dark chocolate and butter in a microwave-safe bowl.
- Microwave until the butter is melted.
- Stir the mixture until smooth. Place in the microwave again, if necessary.
- Slather the doughnuts with the glaze.