Doughnut-shaped pancakes.

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.

Double-chocolate mini doughnuts

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:

  1. In a mixing bowl, whisk together cake flour, cocoa powder, sugar, baking powder and salt until all lumps are gone.
  2. 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.
  3. 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.)
  4. 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.
  5. 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.)
  6. 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.

Quick glaze

  • ounce of dark chocolate
  • 1/2 tablespoon butter

Making the quick glaze:

  1. Place the dark chocolate and butter in a microwave-safe bowl.
  2. Microwave until the butter is melted.
  3. Stir the mixture until smooth. Place in the microwave again, if necessary.
  4. Slather the doughnuts with the glaze.