Mini Chocolate Ginger Donuts with an Egg Nog Topping
Medically reviewed by Christiana George Updated Date: December 17, 2022
I can’t believe it’s December already. The whole year went by so fast. Over all, it was a good year, but I am really looking forward to some happy changes for the new year. I try to remind myself that in life, everything happens for a reason. I just need to find the patience to wait and see how it all pans out.
While I wait I will continue doing what makes me the happiest…baking! Ever since I made those Chocolate Ginger Cookies, I have had cravings for something else chocolaty and spicy. So over the weekend, I dusted off my Babycakes donut maker and made these Chocolate Ginger Donuts.
I kinda mashed up the recipe for Hot Chocolate Donuts with the recipe for Churro Donuts. I added and subtracted a few things to come up with a donut that was just as delicious as the cookies. I happily succeeded! The Ghiradelli Double Chocolate Hot Cocoa mix added just the right chocolate flavor, that was
enhanced by the molasses and the spices. It tasted like Christmas!
I finally got to use this Tovolo pancake pen I bought a while back at Sur La Table. It was perfect to fill up the reservoirs in my babycakes machine. A lot less messy than how I did it in the past. I love this thing.
Look at these beauties, they came out soft, moist and made the house smell like gingerbread. For toppings I chose to try Wilton’s Eggnog Candy Melt. Of course, I had to taste the candy melt before using it. Thank goodness I bought two bags. That was the best flavor candy melt I have had so far.
The combination of eggnog and chocolate ginger definitely worked well together. All the tastes of the holidays. With the Christmas themed sprinkles I added, the donuts look like mini Christmas wreaths. These would be great for a holiday gift basket or holiday party.
Or you can add your own sprinkles and make them for any occasion.
Mini Chocolate Ginger Donuts with an Egg Nog Topping
by The Sweet Chick
Prep Time: 15 minutes
Cook Time: 4 minutes
Keywords: bake dessert snack chocolate ginger egg nog Christmas donuts
Ingredients (30 mini donuts)
For the donuts
- 1 1/4 cups all purpose flour
- 1/2 cup hot chocolate mix
- 1 tablespoon baking powder
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/2 cup sugar
- 1/3 cup vegetable oil
- 1 egg
- 1/2 cup milk
- 1/4 cup white vinegar
- 2 tablespoons dark molasses
For the topping
- 1 bag (10 oz.) Wilton’s Eggnog Candy Melt
- sprinkles
Instructions
For the donuts
Preheat your Babycakes donut maker.
Mix milk and vinegar together and set aside for 5-10 minutes until it forms curds.
Meanwhile, in a medium bowl stir together the flour, hot chocolate mix, baking powder, and spices. Set aside.
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.
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 tbsp of batter.
Bake for about 4 minutes or until toothpick inserted in center of donut comes out clean.
(For those using a mini donut pan in the oven, preheat oven to 425ºF and bake for 4-6 minutes or until toothpick inserted in middle of donut comes out clean.)
For the topping
Place candy melt in a microwave safe bowl and melt according to package instructions, stirring until mixture is completely smooth.
Then dip each donut in the warm candy melt and place on cooling rack.
Add sprinkles before the candy melt sets.
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Maple Zucchini Banana Muffins
It’s muffin time! Time for me to make some more healthy muffins to snack on, so my husband and I have something sweet to eat with our coffee without feeling guilty. Last time I made some Maple Pumpkin Banana Muffins based off of the recipe for my Strawberry Coconut Banana Muffins. This time I opted for zucchini, since that’s what was in the fridge this week. These Maple Zucchini Banana Muffins are just as flavorful as the other two. I even increased the ratio of wheat flour to all purpose flour in the recipe to make them even more healthy. Although, you could probably use just whole wheat flour. The real key is the coconut oil, that’s what make them so light and fluffy.
The ingredients are pretty basic. I did add some vanilla extract to these muffins because zucchini doesn’t have as much of a sweet flavor as pumpkin.
I grated the zucchini by hand, but you can also do it in a food processor. The bananas, I just mash with a fork. When they are over ripe, they are very easy to mash.
These are just the prettiest muffins. I love all the green bits of zucchini. I have never peeled my zucchini to bake with it. I just wash the skin and grate it whole. Why waste flavor. These Maple Zucchini Banana Muffins are perfect for breakfast, coffee breaks, school lunches, or dessert. They don’t sit in your stomach like a brick and you don’t feel bad eating them. The only problem is stopping yourself from eating more than one.
Maple Zucchini Banana Muffins
by The Sweet Chick
Prep Time: 15 minutes
Cook Time: 15 minutes
Keywords: bake bread breakfast dessert snack healthy banana maple syrup zucchini muffins bread American fall
Ingredients (15 muffins)
- 1/2 cup pure maple syrup
- 1/2 cup coconut oil
- 2 eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup shredded zucchini
- 2 medium bananas, mashed
- 1 cup whole wheat flour
- 2/3 cup all purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup rolled oats
- 1/2 cup chopped walnuts
Instructions
Preheat oven to 375ºF.
Place solid coconut oil in a microwave safe bowl and microwave for about 20 seconds until melted.
In a stand mixer bowl add maple syrup, oil, eggs, vanilla, and shredded zucchini. Mix on low speed until completely blended.
Then add mashed bananas and mix until smooth.
In a medium bowl, combine flours, spices, baking soda, and salt. Mix with a spoon until well blended.
Add the flour mixture to banana/zucchini mixture and mix on low until completely incorporated.
Next, add the rolled oats and walnuts, mixing until they are evenly distributed.
Spoon batter into greased/lined muffin tins until about 3/4 full.
Bake at 375ºF for 15 minutes or until toothpick inserted in center comes out clean.
Remove from oven and enjoy warm or place on cooling rack and eat later.
Notes
These muffins are freezer friendly. I just defrost them at room temperature and keep them in an airtight container.
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