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1
Preheat your mini doughnut maker and spray with cooking spray.
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2
(If using a donut pan instead, see note below.)
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3
In a large bowl, whisk together flour, cocoa powder, baking soda, cream of tartar, baking powder, salt, and sugar.
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4
In another small bowl whisk together melted and cooled butter, vanilla, egg yolks, and milk.
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5
Make a well in the center of dry ingredients and pour in.
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6
Mix gently.
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7
In a separate small bowl, whisk egg whites for about a minute or two with a fork.
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8
You are just trying to get them a bit thicker so they add some fluffiness to the doughnuts.
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9
Add egg whites to mixture and stir just until mixed.
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10
Transfer mixture to a resealable bag and cut the corner tip off.
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11
This makes it easy to pipe into the donut maker.
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12
Fill each well 1/2 full without covering the middle section.
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13
If you do, your doughnuts wont have a hole.
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14
Cook for about 46 minutes, according to your donut maker directions.
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15
Allow to cool completely before glazing.
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16
For the icing, simply mix powdered sugar and cocoa powder with desired amount of milk.
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17
More milk will make icing runny so dont add too much at one time.
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18
Dip doughnuts in icing and place on a rack to drip dry.
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19
Top with sprinkles before the icing sets.
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20
Note: If you are using a donut pan, preheat oven to 350 degrees and bake for 8-10 minutes.
