Mini Chocolate Doughnuts

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I recently won a mini doughnut pan from Wholesome Cook - thank you to Martyna for such a fun gift! For my inaugural doughnut-baking adventure, Tim requested chocolate doughnuts, and I found a fantastic recipe at Mama's Gotta Bake.  These doughnuts taste a lot like brownies, except with a lighter texture.  The flavor is rich and chocolate-y, and the ganache glaze really takes them over the top.  We definitely could not stop at just one (or two)!  These made a great indulgent brunch with scrambled eggs and fruit salad.  The iced doughnuts will keep for a couple of days, covered...if they last that long!



Mini Chocolate Doughnuts (adapted from King Arthur Flour, via Mama's Gotta Bake)
Makes one dozen

1/3 cup cocoa powder
3/4 cup + 2 T all purpose flour
1/2 cup + 2 T light brown sugar
1/2 tsp baking powder
1/2 tsp baking soda
Heaping 1/4 tsp salt
1/2 cup chocolate chips
1 large egg
1/3 milk
1 tsp vanilla
1 tsp white or cider vinegar
4 T melted butter

For the glaze:
1/2 cup chocolate chips
3 T heavy cream

1. Preheat the oven to 350 degrees and lightly grease the wells of a 12-doughnut mini doughnut pan (I used oil spray).
2. Whisk together the cocoa, flour, sugar, baking powder, espresso powder, baking soda, salt, and chocolate chips in a large bowl.  Set aside.
3. In a medium bowl, whisk together the eggs, milk, vanilla, and vinegar.  Add the wet ingredients to the dry and whisk in the butter.  No need to beat - just make sure everything is combined.
4. Spoon the batter into the pan, dividing it as evenly as possible among the wells.
5. Bake about 10-12 minutes, until a tester comes out clean.
6. Remove doughnuts from oven and after about 30 seconds, turn out onto a rack.
7. Make the topping.  Combine the chocolate chips and cream in a small saucepan and heat until melted. Mix to combine.  Dip doughnuts into glaze and enjoy!  You can dip warm doughnuts into the glaze if you're going to eat them right away; if you're saving the doughnuts for later, wait to dip until the doughnuts are completely cooled.