Tiny, baked, low-fat, double-chocolate…donuts?

Believe it! They are as delicious as they are adorable, reasonably healthy, and they can be whipped up in no time at all. Which is great news if you have a teenage boy who can eat half a batch in one sitting assist with recipe testing.

What makes them a healthier choice? They’re baked, not fried; there’s only ONE tbsp of oil in the whole recipe; and they are little, so you can enjoy a donut or two without sabotaging your workout. Just don’t go crazy and eat the whole batch. (This is also where it’s good to have a teenager.)
I adapted this recipe from one that was adapted from the Chocolate Glazed Donut recipe at FoodFamilyFinds.com. My tweaks were pretty simple – swapping out canola oil for melted butter and adding a tiny bit more milk.
You may also be wondering why they look extra-rich and chocolatey. I splurged on the “fancy” Dutch Processed cocoa powder at Bulk Barn, but any good cocoa powder will do just fine.
To save yourself time and sanity, use a piping bag (or a Ziplock) to fill your donut pan. And don’t bother with a tip – just cut the end off and you’ll be good to go.
As for the topping, I used about four big spoonfuls of icing sugar and one spoonful of cocoa powder with enough almond milk to make a thickish, but dippable glaze. Just for fun, I double-dipped half of them and added sprinkles to the other half. If you don’t feel like winging it, there are about a million glaze/ganache recipes on the internets.
Double-chocolate Mini Donuts
1 cup flour
1/4 cup cocoa, sifted if clumpy
1/4 cup + 2 tbsp sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup milk (dairy or non-dairy, such as almond)
1 egg, lightly beaten
1/2 tsp pure vanilla extract
1 tbsp canola oil
  • Preheat oven to 325 degrees. Spray a mini-donut pan with canola cooking spray.
  • In a bowl, stir together all of the dry ingredients.
  • In a second, smaller bowl, stir together the wet ingredients. Add wet to dry, stirring only until just combined.
  • Transfer batter to a piping bag, then fill donut pan cavities about half-full.
  • Bake for 9 minutes (not 8, not 10), or until a toothpick inserted in the thickest part of a donut tests clean.
  • Cool for a couple of minutes in the pan, then carefully remove donuts to a cooling rack. Once cool, glaze and decorate as desired.
Note: this recipe makes approx 30 donuts. If you only have one 12-donut pan (as I do), you will have to brush or rinse the pan and repeat the filling and baking steps a couple times.

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