Hot Chocolate Mini Doughnuts

Written by
Leah Maroney
A recipe developer and food photographer, Leah Maroney is an ardent home cook and food blogger who has written over 300 recipes for The Spruce Eats.
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Leah Maroney
Updated 02/17/21
Hot chocolate donuts
Leah Maroney
Prep: 35 mins
Cook: 10 mins
Total: 45 mins
Servings: 8 servings

What's better than a cup of hot chocolate on a cold winter day? Hot chocolate transformed into donuts; that's what! Best part—besides the scrumptious flavor, of course—is that they are mini, which automatically ups the cute factor.  

If you're looking for a perfect snow day treat or Valentine's Day surprise, these tiny donuts are your solution!

Ingredients

  • Hot Chocolate Doughnuts:
  • 1 1/4 cups all purpose flour
  • 1/2 cup hot chocolate mix
  • 2 tablespoons cocoa powder
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1/2 cup milk
  • 2 tablespoon white vinegar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup butter (melted)
  • 1/4 cup mini chocolate chips
  • For the Glaze:
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 4 tablespoon milk
  • For the Marshmallow Creme Frosting:
  • 2 tablespoons butter (softened)
  • 1/2 teaspoon vanilla extract
  • 4 ounces marshmallow fluff
  • 3 tablespoons powdered sugar
  • 1 tablespoon milk
  • For the Chocolate Frosting:
  • 1/4 cup semi-sweet chocolate chips
  • 1/2 cup light cream
  • 2 tablespoons corn syrup
  • Toppings:
  • Jet Puffed Marshmallow Bits (or marshmallow bits from Marshmallow Lovers Hot Chocolate Pack)

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 350 F. Grease the donut pans (You can also use a donut maker. Just follow the directions on your doughnut maker for bake times). 

  3. In a large mixing bowl, or the bowl of a stand mixer, mix together the flour, hot chocolate mix, cocoa powder, sugar, and baking powder. 

  4. In a measuring cup, whisk together the milk and vinegar to create a sort of homemade buttermilk. 

  5. Then whisk in the egg, vanilla extract, and melted butter (make sure it is room temperature, so that it doesn't scramble the egg).

  6. Add the wet mixture to the dry mixture and stir to completely moisten the dry mixture. Gently fold in the miniature chocolate chips. 

  7. Place the donut batter into a large pastry bag or ziplock bag. Cut a large hole in the end of the bag and pipe the batter into the donut molds. Fill until almost full, leaving some room for them to rise. 

  8. Bake for 8 to 10 minutes.

  9. Allow them to cool in the pan for about 5 minutes and then place them on a cooling rack. 

  10. While they are baking or cooling prepare the two frostings. 

  11. Whisk together the glaze ingredients and roll each doughnut in the glaze when they are completely cooled. 

  12. Place them on a cooling rack to allow the excess glaze to drip off and allow them to dry for 10 to15 minutes.  

  13. For the marshmallow creme, beat together the melted butter, vanilla, and marshmallow fluff in a bowl using a hand mixer until completely combined.

  14. Add in the sugar and milk and mix until smooth. 

  15. Dip the top of each donut into the marshmallow mixture. Allow to dry slightly, about 5 minutes. 

  16. For the chocolate frosting, put the chocolate and cream in a medium-sized microwave safe bowl. Microwave in 30 second increments, stirring in between until completely melted. Then whisk in the corn syrup. 

  17. Dip each donut in the chocolate and top immediately with the marshmallow bits.

  18. Serve with a cold glass of milk and enjoy!

 

*Recipe modified from The Sweet Chick