Mini Chocolate Ginger Donuts With An Eggnog Topping

Name: Mini Chocolate Ginger Donuts With An Eggnog Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE DONUTS:; 1/2 cups Milk; 1/4 cups White Vinegar; 1-1/4 cup All-purpose Flour; 1/2 cups Hot Chocolate Mix; 1 Tablespoon Baking Powder; 1/4 teaspoons Ground Cloves; 1/4 teaspoons Ground Ginger; 1/4 teaspoons Ground Cinnamon; 1/3 cups Vegetable Oil; 1/2 cups Sugar; 1 whole Egg; 2 Tablespoons Dark Molasses; FOR THE TOPPING:; 1 bag (10 Oz. Bag) Wilton's Eggnog Candy Melt; Holiday Colored Candy Sprinkles, As Desired For Sprinkling On Top

Servings: persons

FOR THE DONUTS:
1/2 cups Milk
1/4 cups White Vinegar
1-1/4 cup All-purpose Flour
1/2 cups Hot Chocolate Mix
1 Tablespoon Baking Powder
1/4 teaspoons Ground Cloves
1/4 teaspoons Ground Ginger
1/4 teaspoons Ground Cinnamon
1/3 cups Vegetable Oil
1/2 cups Sugar
1 whole Egg
2 Tablespoons Dark Molasses
FOR THE TOPPING:
1 bag (10 Oz. Bag) Wilton's Eggnog Candy Melt
Holiday Colored Candy Sprinkles, As Desired For Sprinkling On Top

1
For the donuts:
2
Preheat your Babycakes donut maker according to manufacturer's instructions. See note (*) below if you want to use a standard donut pan and bake in the oven.
3
Mix milk and vinegar together in a cup and set aside for 5-10 minutes until it forms curds.
4
Meanwhile, in a medium bowl stir together the flour, hot chocolate mix, baking powder, and spices. Set aside.
5
In a large bowl using a hand mixer or stand mixer on low, beat together oil and sugar. Add egg and molasses. Then stir in the milk/vinegar and mix well. Slowly add the dry ingredients to the wet ingredients. Mix on low for 2-3 minutes, making sure to have a nice smooth mixture.
6
Use a piping bag, a Ziplock bag with tip cut off, or a Tovolo pancake pen to fill each donut reservoir of your Babycakes donut maker with about 2 tablespoons of batter. Close the donut maker and bake for about 4 minutes or until toothpick inserted in center of donut comes out clean.
7
*Note: For those using a mini donut pan in the oven, preheat oven to 425u00b0F and bake for 4-6 minutes or until toothpick inserted in middle of donut comes out clean. Allow to cool before topping.
8
For the topping:
9
Place candy melts in a microwave safe bowl and melt according to package instructions, stirring until mixture is completely smooth.
10
Then dip each donut in the warm candy melt and place on cooling rack.
11
Add sprinkles before the candy melt sets.
12
Recipe inspired by Love From The Oven and The Ginger People.

626

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: FOR THE DONUTS:, 1/2 cups Milk, 1/4 cups White Vinegar, 1-1/4 cup All-purpose Flour, and more.

Yes, Mini Chocolate Ginger Donuts With An Eggnog Topping falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!