Baker Bettie

Chocolate Filled Mini Donuts

Chocolate Filled Mini Donuts on a napkin with a glass of milk

Yesterday was one of those days where the baking gods were just not on my side.  I had these plans of making these adorable mini cakes, but no matter how much I greased and floured the pans I could not get them out in one piece.

Chocolate Filled Mini Donuts in a pan of cinnamon sugar

But luckily my mind is always churning about things I can make so I decided to make some sweet yeast dough last night for some homemade donuts this morning.  I knew that would make one happy husband.

Chocolate filled mini donut with a bite taken out
 These were so easy.  And how yummy and adorable would these be as a party dessert?

Shot glasses filled with milk topped with a mini donut on top

A side view of shot glasses filled with milk topped with a mini donut on top

Served with a shot of milk… or a shot of coffee liquor.  Cute!

Chocolate Filled Donut Holes being rolled in cinnamon sugar

Chocolate Filled Donut Holes on a napkin with a glass of milk

Mini Donuts in a pan being rolled in cinnamon sugar

Chocolate Filled Mini Donuts


  • 1 package yeast
  • 3/4 cup warm water
  • 2 tsp kosher salt
  • 4 eggs, lightly beaten
  • 1/4 cup sugar
  • 1 1/2 sticks butter, melted
  • 3 3/4 cups all-purpose flour
  • frying oil
  • chocolate chips
  • cinnamon
  • sugar


  1. The night before, or at least 3 hours before frying, make the dough. Combine the yeast, water, salt, eggs, sugar, and butter in a large bowl. Add the flour in small increments and mix until all of the flour is incorporated. Allow to sit at room temperature covered with plastic wrap or a towel for 2 hours. Move to the refrigerator to chill. This dough can stay in the fridge for up to a week and can be frozen for up to a month.
  2. Sprinkle flour over the top of the chilled dough. Break of a piece and roll out on a floured surface to 1/8 inch thick. Cut out 2 1/2 inch circles from the rolled out dough (I use the top of a wine glass because I don’t have round cookie cutters.) Put 4-5 chocolate chips in the center of each circle and bring the sides to the middle, pinching to seal. Let rest for 20 minutes before frying.
  3. Heat frying oil to 350 degrees. Carefully drop the donuts into the hot oil in small batches to not overcrowd. These fry up in about 30-45 seconds. Remove from the oil and roll in cinnamon sugar while still hot.
Nutrition Information:

Amount Per Serving: Calories: 0


Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

30 comments on “Chocolate Filled Mini Donuts”

  1. Mmmmmm doughnuts, I had some the other day, fresh ones, and they were incredible, especially since I can’t even remember the time previous. I guess this recipe is a sign that more doughnuts should be eaten, especially these adorable ones!

    Thanks for the recipe 🙂

  2. Bettie, these look brilliant :D. I love how you filled them with chocolate – that’s SO impressive.

  3. Bettie, Bettie, Bettie, your photos put me to shame and your baking makes me want to weep. Homemade donuts, sigh.

  4. You present you food in a lovely way and i wish i could do the same with mine. I will seriously try your doughnuts.

  5. Miss Bettie…I can call ya’ Miss Bettie, right? I almost crawled in my computer. That is all.

  6. My youngest would love this – he dips everything sweet and sugary in milk!

  7. Love the shot of milk picture!

  8. wow, gorgeous little treats – these are now on my must-make wish list. Fantastic photography!

  9. It’s making me hungry!!!

  10. Love these little gems! I am sure they are quite addictive, especially with the chocolate filling. Your pictures here sure do tempt. Great one with the milk filled shot glasses all lined up. Happy Monday!

  11. wow, these look so yummy and adorable! love it!!

  12. Oh, MAJOR YUM here. Will be doing this for the boys this wekend. Oh yum!

  13. Kristin, I absolutely love and adore your blog and think you’re incredibly talented. Here’s a little something for you that recognizes you. Read and pass it on!

  14. These look awesome! And your pictures are so good, I could eat them!

  15. These look lovely and the photographs are really good 🙂

  16. Reblogged this on museum of the mind and commented:

  17. that’s an absolute winner! i must try it.

  18. My friend just gave me a mini doughnut baker. Do you think that these could be baked?

    I do appreciate your helpful post.


    Sherry Louise Rubin-Savage
    Phoenix, AZ

    • Hi Sherry,

      I have to say unfortunately no. I actually tried baking these first and they come out with more of a bread texture (like a dinner roll filled with chocolate). It still tasted great, but the texture is not how you imagine a donut.

  19. Pingback: Wedding Food – Comfort, Your Style « thehighlifesuite

  20. They sure look yummy. Can they be baked? They probably will not taste the same, right? Thanks for sharing all those delicious recipes.

    • I actually tried to bake these first. They turned out more like tiny dinner rolls filled with chocolate. Still tasted good, but didn’t seem like a donut. Also, they sugar didn’t stick to the baked ones.

  21. Love these. I make them every year but slightly larger filled with homemade jam. Those minies look so cute i’ll give it a try next time.

  22. Just wanted to say this recipe is a dream! It was quick and easy to make, my cousin and I had never worked with yeast before, and were hesitant, and it was a painless affair! We did nutella centres too, YUM! Thank you so much!

  23. So clever, very very cute! Thinking to add these to a dessert sampler plate for a dinner party. Wondering if they are only good as super fresh, or if they’ll be just as tasty if they are made a few hours in advance? How does the chocolate hold up must harden when it cools? What if I keep them warm them up again in the toaster oven? Thinking of stuffing with nutella instead, have you tried that?


  24. Pingback: Cinnamon Sugar Doughnut Holes | Whisk and a Smile

  25. Little cuties aren’t they? Tempting my taste-buds these are, I couldn’t stop eating them, gorgeous!
    Can’t beat a good donut at anytime of day, try not to lick the sugar off your lips, it’s impossible…
    Yes, I know I’m worse than a child…
    Filled mine with strawberry conserve, yummy, will try chocolate & Nutella next time.
    Great post, awesome recipes, brill site, photo’s are soo good…
    Thanks, Odelle Smith. U.K.

  26. Thank you for this donut recipe. I wonder if the donuts will still be soft even after 8 hours like other commercial donuts? Or if it will not, do you know anything I can add to make the softness of the donut last longer?

    Thank you in advance for the reply. 🙂

    • Homemade donuts, or any bread products, are always better eaten fresh. Commercial bread products add lots of preservatives to keep them “fresher” longer. If you want to keep them for longer, let them cool completely then wrap them tightly in plastic wrap and freeze them. Reheat in the oven before eating.

Leave a Comment »