You do need a doughnut pan to get a good doughnut shape. I prefer the mini doughnuts to the larger ones when baking… the smaller size bakes a bit more evenly and stay a bit more tender. If you don’t have a doughnut pan though, don’t fret. You can still make the batter and cook it up in a muffin tin (again, mini muffin tins work best) for doughnut flavored muffins.

Here are the ingredients you’ll need to make about 15 of these mini-doughnut treats:

130 grams (~1 cup) all purpose flour
2 tablespoons natural cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
75 grams sugar
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon fine grain salt
2 tablespoons unsalted butter or coconut oil
1/4 cup buttermilk
1/4 cup yogurt
1 teaspoon vanilla extract
1 large egg

Note: It may seem strange to add nutmeg to a chocolate recipe, but nutmeg is the key to a recognizable doughnut flavor. It’s fine to leave it out, but your doughnuts may taste a bit more like chocolate cupcakes.

Continue on to the next page to see the easy preparation instructions and the recipe for the Buttermilk Glaze …

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