Moist mini baked dark chocolate donuts that are perfect for chocolate lovers! These bite-sized treats are baked, not fried, so they’re easy to make—and even kids can help.
Yes—tiny dark chocolate baked donuts. When Wesley saw the freshly baked batch, he went straight for them. Thankfully this recipe makes a generous number of minis, because they disappear fast. One taste and you’ll understand why: tender, chocolatey, and utterly addictive.
I decorated these mini chocolate donuts with tiny heart sprinkles for Valentine’s Day, but you can customize them however you like—glazes, different sprinkles, or even a drizzle of caramel. If you prefer fried donuts, you could try a heart-shaped variation, but these baked minis are a simpler, less messy option.
I had only a few hours to photograph them before Wesley got home from work, so I raced to get a few good shots—and managed to snatch some before they vanished. In my book they turned out lovely: deep chocolate color with a delicate crumb and a pop of color from the sprinkles.
The white chocolate drizzle and little valentine hearts add both texture and contrast to these very dark donuts. The hearts give a tiny crunch that pairs wonderfully with the moist, cake-like interior. These are the perfect small bites—no frying required. You’ll need a mini donut pan to bake them.
On a personal note, my husband and I just celebrated our four-year anniversary on the 3rd of this month. We took our little guy to a cozy restaurant in Oneonta, an old train depot full of vintage train photos and memorabilia. Lucian was fascinated by the trains, and that made the evening extra special.
More Baked Donuts
- Baked Yeast Donuts
- Baked Strawberry Donuts with White Chocolate Ganache
- Baked Vanilla Coffee Donuts
Dark Chocolate Baked Donuts
Miranda Couse
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15 mins
6 mins
21 mins
Dessert
American
40 mini donuts
33 kcal
Ingredients
- 2 tablespoons vegetable oil
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 2 teaspoons apple cider vinegar
- 1/4 cup Hershey’s special dark cocoa powder
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Pinch of salt
- 1/4 cup white chocolate candy melts, for garnish
- Sprinkles, for garnish
Instructions
- Preheat oven to 350°F. Grease a mini donut pan with cooking spray.
- In a large bowl, whisk together the oil and sugar until combined.
- Add the eggs and whisk until fully incorporated.
- Stir in the heavy cream, apple cider vinegar, and vanilla until blended.
- In a separate bowl, sift the cocoa powder, flour, baking soda, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and whisk until smooth and combined.
- Transfer the batter to a piping bag or a zip-top bag with a small corner cut off. Pipe batter into each donut cavity, tap the pan to level, and bake for 5½–6 minutes, until set.
- Melt the white chocolate candy melts in a microwave-safe bowl in 30-second intervals, stirring until smooth. Use a spoon to drizzle or flick chocolate over each donut, then finish with sprinkles.
Nutrition
Carbohydrates: 5 g |
Fat: 1 g |
Cholesterol: 12 mg |
Sodium: 40 mg |
Potassium: 28 mg |
Sugar: 2 g
(Nutrition facts are an estimate and not guaranteed to be accurate.)