Chocolate Baby Doughnuts


As you may have noticed, we now own the domain of (yay!), and that is all thanks to my friend Akos. To thank him, I promised that I would bake him something, so I thought I’d whip up some baby doughnuts to take to volleyball. I wanted to make something pretty easy since I’m a bit brain dead from doing MATLAB EMG analysis all day; evidently, pretty easy wasn’t easy enough, as I managed to forget the sugar. Oops. Just FYI, sugar is kind of an important ingredient. I really wish I could say this was the first time I’ve done this…

Anyways, the taste was actually good enough that they were somewhat salvaged through a rather sweet icing. I feel confident that this would be a really good recipe if made competently! I was originally going to make a chocolate chip based glaze, but I went for an icing sugar glaze since these babies need all the sugar they can get! 

Update: I remade these (with some minor tweaks) and they turned out really well! 


At least they look pretty?

“The optimist sees the doughnut but the pessimist sees 452 calories and a shed load of sugar.”

-James Minter

Well, at least that’s not entirely true with these doughnuts! 

CHOCOLATE BABY DOUGHNUTS (adapted from Sprinklebakes)

  • 1-7/8 cups cake flour, sifted
  • 1/8 cup cocoa
  • ¾ cups granulated sugar
  • 2 tsp. baking powder
  • ½ tsp. salt
  • ½ tsp. nutmeg
  • ¾ cup buttermilk
  • 1 tsp. vanilla extract
  • 2 eggs
  • 2 tbsp. unsalted butter, melted
  1. Preheat oven to 425F. Grease a mini doughnut pan with shortening. 
  2. In a bowl, combine flour, cocoa, sugar, baking powder, salt, and nutmeg. 
  3. In another bowl, whisk together buttermilk, vanilla, eggs, and butter. 
  4. Mix the dry and wet ingredients together. Don’t overmix.
  5. Use a piping bag to fill the doughnut cavities. 
  6. Bake for 5 minutes until the tops are springy. 


  • I think I’d probably change the flour:cocoa ratio so there is ¼ cup of cocoa. 
  • The nutmeg gives the ‘bakery doughnut’ flavour. I think I’d cut it down to ¼ tsp. next time. 
  • If your batter feels weirdly thick and hard to pipe, you probably forgot the sugar. 
  • Mine made 27 mini doughnuts, but I think it should get 30 – 35. 

CHOCOLATE GLAZE (original recipe here)

  • 3 tbsp. cocoa
  • 1 cup icing sugar
  • 2-3 tbsp. milk
  • 1 tsp. vanilla
  1. Whisk all of the ingredients together until you have the desired texture. Add more icing sugar/milk as needed.
  2. Dip the fully cooled doughnuts into the glaze, and let the glaze set. 
  3. I added chopped up chocolate chips as well.  

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