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+ servings
chocolate mini donuts stacked on each other.
5 from 3 votes
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Chocolate Mini Donuts

These chocolate mini donuts are perfectly bite sized, super easy to make, and are ready to eat in under 30 minutes! The chocolate donut base is soft, rich, and made with cinnamon toast crunch cereal for a fun twist.
Servings 24 servings
Prep 10 mins
Cook 8 mins
Total 18 mins
Course : Dessert
Cuisine : American
Author : Cambrea Gordon


  • Mixing bowls
  • whisk
  • Mini Donut Pan


  • ½ cup cinnamon toast crunch cereal
  • ½ cup + 2 tbsp 2% milk
  • 2 tablespoon unsalted butter, melted
  • ¼ cup granulated sugar
  • ¼ cup brown sugar
  • 1 large egg, room temperature
  • cup all-purpose flour
  • ¼ cup dutch process cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon kosher salt


  • 2 cups powdered sugar
  • ¼ cup cocoa powder
  • 3-4 tablespoon 2% milk
  • ½ teaspoon vanilla extract
  • cinnamon toast crunch pieces, for topping


  • Preheat the oven to 350 F/177 C.
  • Crush the cinnamon toast crunch cereal into a small bowl and add the milk. Stir to combine, then set aside while you prep the batter.
    ½ cup cinnamon toast crunch cereal, ½ cup + 2 tablespoon 2% milk
  • In a medium bowl, add the melted butter, sugar, and brown sugar and whisk to combine.
    2 tablespoon unsalted butter, melted, ¼ cup granulated sugar, ¼ cup brown sugar
  • Add in the egg and whisk until smooth and combined.
    1 large egg, room temperature
  • Add the milk and soaked cereal to the bowl and whisk to combine.
  • Add the flour, cocoa powder, salt, baking powder, and baking soda to the bowl and whisk until JUST combined. Do not over mix!
    ⅔ cup all-purpose flour, ¼ cup dutch process cocoa powder, 1 teaspoon baking powder, ¼ teaspoon kosher salt, ¼ teaspoon baking soda
  • Spoon the batter into the donut pan until each spot is half full.
  • Bake the donuts on the middle rack for 7-8 minutes, or until the tops spring back when touched. Then let the pan cool on a wire rack for a few minutes.
  • Meanwhile make the glaze. Combine the powdered sugar, milk, vanilla, and cocoa powder in a bowl and whisk until smooth.
    2 cups powdered sugar, ¼ cup cocoa powder, ½ teaspoon vanilla extract, 3-4 tablespoon 2% milk
  • When the donuts are cool, gently remove them from the pan. Dip them in the bowl of the glaze then sprinkle them with extra cinnamon toast crunch pieces.
    cinnamon toast crunch pieces, for topping


Step by step process photos are provided above, in the body of this post.
Expert Tips
  • Always spoon measure your flour when baking-This means using a spoon to fluff the flour first, then spoon it into your measuring cup. This will give the most accurate results when baking without a kitchen scale.
  • Don't over mix the batter- over mixing will make your donuts tough and dense.
  • Don't over bake them- over baking the donuts will make them dry and crumbly.
  • Only fill the pan half way- if you over fill the pan, the donuts might spill over the top and you will loose the hole in the middle of the donut.
  • Check the freshness of your ingredients- you should check the freshness of your baking powder and soda regularly to ensure baking success.
  • Do I need to spray my donut pan?- You shouldn't need to if it's non stick and a newer pan. If your pan is older you can lightly spray it with non stick spray.
  • Can I bake them in a regular donut pan? Yes! They will need a longer baking time. I would start checking them after 10-12 minutes.
  • How do I remove the donuts once baked? Once the pan is cool, gently tip the pan up and use your finger, knife or offset spatula to gently pull them out of the pan.
If you make this recipe, let me know how it went in the comments below, I'd love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!


Serving: 1serving | Calories: 52kcal | Carbohydrates: 8.4g | Protein: 1.4g | Fat: 1.7g | Saturated Fat: 0.9g | Cholesterol: 11mg | Sodium: 42mg | Fiber: 0.7g | Sugar: 4.3g