A Bite-Sized Treat Full of Flavor!
In addition to an active lava cake for his 6th birthday, my middle kiddo, Nathan, requested mini chocolate dinosaur themed donuts as his school birthday treat. Not one to disappoint, I delivered on both! While this blog details the scratch donuts, I felt the need to also show off the homemade volcano cake and my trick to making it happen - SMOKE AND ALL (scroll to bottom for cake details).
As for these bite-sized donuts, Nathan cannot get enough of chocolate so I wanted to make them rich with flavor and these mini donuts definitely packed the chocolatey punch. So much goodness, the birthday boy reported back his classmates complained they were too small and wanted more!
INGREDIENTS:
Chocolate Donuts (~2 dozen):
1 cup all-purpose flour
¼ cup unsweetened cocoa powder
½ teaspoon baking powder
½ teaspoon baking soda
⅛ teaspoon salt
1 large egg
½ cup granulated sugar
⅓ cup milk
¼ cup yogurt
2 tablespoons unsalted butter, melted
½ teaspoon pure vanilla extract
Chocolate Glaze:
½ cup semi-sweet chocolate or chocolate chips
3 tablespoons heavy cream
2 tablespoons unsalted butter
DIRECTIONS:
Combine the dry ingredients. (Except the sugar) Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. Set aside.
Mix together the wet ingredients. (Including the sugar) In a medium bowl whisk the egg and sugar until well combined. Add milk, yogurt, melted butter and vanilla extract, and whisk together well.
Mix the wet and dry ingredients together. Pour the flour mixture into the wet ingredients and mix just until just combined. Note that the batter will be thick.
Transfer batter. Add batter to a pipping bag or a ziplock bag and cut a hole in the corner.
Fill your mini donut maker. Fill donut cavities with batter ¾ way full.
Bake. Bake about 2 minutes or until a toothpick inserted into the center of the donuts comes out clean, then remove donuts from pan and transfer to a wire rack. Allow to cool completely before glazing.
Glaze. You can simply melt the ingredients, in intervals, in a microwave or use a double boiler. Be careful not to heat the chocolate too much. Dip the top of each donut into the chocolate glaze and place on a cooling rack to set. If you like, shake some sprinkles on top for a colorful finish - we hit the dino sprinkles hard!
Since these donuts are baked, they’re best enjoyed the same day or can be kept for up to 3 days in the refrigerator. Any longer and the donuts lose their moist texture.
And, as promised, here is the active volcano cake and a link to the volcano toy that made it happen! You add a small amount of water to the volcano's reservoir and it actually pumps out some serious SMOKE! My 6-year-old's mind was BLOWN!
Happy baking and memory making, mamas!
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