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+ servings
Mini chocolate donuts stacked with a bite missing out of one and other mini donuts on the cooling rack around it.

Chocolate Mini Donuts Recipe

Course: All Recipes, Dessert
Keyword: baked donuts, breakfast, chocolate, chocolate glaze, dessert, finger food
Servings: 32
Calories: 45kcal



  • ½ cup all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • ¼ teaspoon espresso powder optional
  • 1 large egg at room temperature
  • cup dark brown sugar packed
  • ¼ cup milk room temperature
  • ¼ cup full-fat sour cream or plain full-fat Greek yogurt, room temperature
  • 4 tablespoons unsalted butter melted
  • 1 teaspoon vanilla extract

Chocolate Glaze, optional

  • ½ cup milk chocolate chips
  • 2 tablespoons milk
  • sprinkles


Make the Mini Donuts

  • Preheat the oven to 350°F (177ºF). Spray a mini donut pan with nonstick cooking spray. Set aside.
  • In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, salt, and espresso powder, if using. Set aside.
  • In a separate medium bowl, whisk together the egg, brown sugar, milk, and sour cream until smooth.
  • Add in the melted butter and vanilla, whisking until fully combined.
  • Pour the wet ingredients into the dry ingredients and mix until just combined. Do not over mix. The batter will be thick.
  • Add the batter to a piping bag or ziploc bag with ½ an inch of one corner cut off. Pipe the batter into the donut cavities, filling each about ½-⅔ of the way. Do not overfill.
  • Bake for 7-8 minutes or until the edges are just lightly browned. (For mini muffins, bake 9-10 minutes)
  • Allow to cool for about two minutes and turn out onto a wire rack set on a large piece of parchment paper or over a baking sheet.
  • Allow donuts to cool down a couple of minutes until you can handle them.

Chocolate Glaze (Optional)

  • Combine the chocolate chips and milk in a microwave-safe bowl or measuring cup. Heat for 30 seconds on high or until the liquid is steaming and starting to bubble.
  • Stir until the chips have melted and the icing is smooth.
  • Dip the top of each doughnut in the icing. Garnish with sprinkles, if desired.


  • Store doughnuts in an airtight container at room temperature for up to 5 days; freeze without glaze for up to 3 months. Thaw at room temperature then glaze and serve


Serving: 1serving | Calories: 45kcal | Carbohydrates: 6g | Protein: 1g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 43mg | Potassium: 23mg | Fiber: 1g | Sugar: 3g | Vitamin A: 60IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
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