Mini Chocolate-Glazed Donuts Recipe for Soft, Melt-in-Your-Mouth Bites

Mini chocolate donuts dipped in a sweet vanilla glaze. These bite-sized donuts are baked, not fried, so they’re easier to make and feel a little lighter to enjoy. The batter uses simple pantry ingredients and comes together quickly, producing about 30 mini donuts.

Over the past few months, I’ve become a big fan of oven-baked donuts. They’re fast, low-mess, and you can experiment with countless flavor combinations.

As a devoted chocolate lover, I developed this chocolate donut recipe that can be made in one bowl and yields approximately 30 mini donuts. If you prefer full-size donuts, you can bake them in a regular donut pan — just add a few extra minutes to the baking time. Right out of the oven, each donut is dipped in a simple glaze made from powdered sugar, milk, and vanilla.

Why you’ll love this recipe

• One-bowl convenience: Simple prep with minimal dishes.
• Oven-baked: No frying, no grease, and easier cleanup.
• Quick: About 15 minutes of hands-on time to mix and bake.

Key ingredients

Full ingredient amounts are in the recipe card below. These notes explain the role of each ingredient and suggest simple swaps.

• Milk: Room temperature milk blends more evenly into the batter. Whole milk (3.25%) gives good texture, but any milk will work. Water can be used in a pinch.
• Egg: Room temperature egg incorporates more smoothly and helps with structure.
• White sugar: Sweetens and helps retain moisture so the donuts stay tender.
• Oil: Neutral oils like canola, vegetable, or sunflower work well. Melted butter may be substituted for a richer flavor.
• All-purpose flour: For best results, weigh your flour. If using cups, spoon flour into the cup, level it off, and avoid packing.
• Cocoa powder: Unsweetened cocoa provides deep chocolate flavor and balances the sweetness. Use a good-quality powder for best results.
• Baking soda: A leavening agent that helps the donuts rise. Do not substitute with baking powder.
• Vanilla: Pure vanilla extract adds warm flavor to both the batter and the glaze.
• Powdered sugar: Also called icing sugar, it’s used for the glaze because it dissolves smoothly.

Recipe variation ideas

• Roll warm donuts in cinnamon sugar instead of glazing for a classic finish.
• Dip tops in melted chocolate and add sprinkles for extra fun.
• Swap oil for melted butter for a richer taste.
• Use melted coconut oil for a subtle coconut note.
• Skip the glaze and make old-fashioned-style donuts.
• Use a regular-sized donut pan — increase baking time by a few minutes and check for doneness.

Step-by-step instructions

These mini chocolate glazed donuts are quick to make. You’ll need a mini donut pan, a large mixing bowl, a spatula, and a whisk. Follow the steps below for best results.

Step 1 — Preheat the oven to 350°F (175°C).

Step 2 — In a large bowl, whisk the wet ingredients: egg, milk, oil, and vanilla until well combined.

Step 3 — Add the dry ingredients: white sugar, flour, unsweetened cocoa powder, and baking soda. Use a spatula to gently fold until a smooth, soft batter forms.

Step 4 — Transfer the batter to a piping bag or a sealable plastic bag with the corner snipped. Fill each mini donut cavity about half full — the batter will rise while baking.

Step 5 — Bake at 350°F for 6–8 minutes, or until the tops spring back when lightly pressed.

Step 6 — While the donuts bake, whisk the glaze by combining powdered sugar, vanilla, and milk. Add the milk one tablespoon at a time until you reach a smooth glaze with the consistency you prefer.

Step 7 — Dip warm donuts into the glaze and transfer them to a cooling rack set over parchment to catch drips. If desired, dip a second time after the first layer has set.

Mini Chocolate Glazed Donuts — Recipe card

Ingredients

Chocolate donuts

• 1/2 cup milk, room temperature
• 2 tsp vanilla extract
• 2 tbsp oil (or melted butter)
• 1 egg
• 1/3 cup white sugar
• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/4 tsp baking soda

Glaze

• 1 cup powdered sugar
• 2 tsp vanilla extract
• 3–5 tbsp milk (add 1 tbsp at a time until desired consistency)

Instructions

1. Preheat oven to 350°F (175°C).
2. Whisk together milk, vanilla, oil, and egg until combined.
3. Add sugar, flour, cocoa powder, and baking soda. Fold gently with a spatula until smooth.
4. Pipe batter into a prepared mini donut pan, filling each cavity about half full.
5. Bake 6–8 minutes, until the tops spring back when touched.
6. Make the glaze: whisk powdered sugar, vanilla, and milk until smooth, adjusting milk to reach your preferred consistency.
7. Dip warm donuts into the glaze and place on a cooling rack until set. Double-dip if you want a thicker coating.

Notes

• Add glaze milk one tablespoon at a time to control thickness.
• If using a standard donut pan, add a few extra minutes of baking time and watch for the spring-back test.

Nutrition (approximate per mini donut)

Calories: 43 kcal • Carbohydrates: 11 g • Protein: 1 g • Fat: 2 g

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