Gianna’s chocolate mini-donuts, made in her Babycakes Treat Maker, are so delicious, her family even eats them for dessert!
1 c. flour
1/4 c. cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar
2 tablespoons cold butter, cut into small pieces
1 egg, at room temperature
1/2 cup sour cream, at room temperature
2 tablespoons cold water or strong coffee
Nonstick cooking spray
In large bowl, whisk flour, cocoa, baking powder, baking soda, salt, and sugar.
Add butter pieces and, using your fingers, pinch butter with the flour mixture until it gets crumbly. Set aside.
In a small bowl, whisk together egg, sour cream, and water.
Stir into flour mixture and mix until just moistened.
Spray Babycake donut plates with cooking spray and wipe out excess with paper towel.
Turn on donut maker.
Transfer batter to a pastry bag or large ziploc bag and cut a corner with scissors.
NOTE: If using a pastry bag, tie the large end shut with a twist tie.
When the donut maker is thoroughly heated, squeeze batter into the donut molds and cook for 3-4 minutes. Set your timer for 3 minutes and check.
Remove donuts with a wooden skewer and repeat with remaining batter.
