Description
Moist, baked chocolate donut holes coated with powdered sugar.
Ingredients
- 1 cup White Wheat Flour
- ¼ cups Unsweetened Cocoa Powder
- 1 teaspoon Baking Powder
- ⅛ teaspoons Salt
- ½ cups Granulated Sugar
- 1-½ Tablespoon Butter, Melted
- ½ cups Milk
- 1 whole Large Egg
- 1 teaspoon Vanilla Extract
- 1 cup Powdered Sugar
Preparation
Preheat the oven to 350 F. Lightly grease a donut hole (or mini muffin) pan with cooking spray (recipe makes roughly 20 donut holes). Set aside.
In a small bowl, combine the flour, cocoa powder, baking powder, and salt. Stir with a whisk. Set aside.
In a medium bowl combine sugar and butter. Add the milk, egg, and vanilla. Whisk until smooth. Stir in the flour mixture. Whisk just until incorporated. Be careful not to over mix. The batter will be thick.
Spoon the batter into the donut hole pan, filling the cups ⅔ of the way full. Bake for 10 minutes then remove from oven. Allow them to cool for 5 minutes in the pan.
Place powdered sugar in a large zip top bag. Add the warm donut holes. Seal the bag and shake to coat the donut holes. Remove the donut holes from the bag, shaking off any excess sugar. Place on a wire rack to cool completely.
