Buns in My Oven and I wanted one immediately. But, I don't have a donut pan. And I don't need one. I shouldn't have one. It could lead to terrible things. Like, an excess of donuts in my house at all times. So when I was thinking about how to alter this recipe to meet my needs, I thought about making full sized muffins... but then I figured if people saw me eating a gigantic glazed chocolate muffin shaped object they might judge for the worse. People seeing me eat a mini sized glazed chocolate muffin will surely think, "Wow! What a responsible person with such self-restraint." Maybe if I keep telling myself that it'll happen.
Chocolate Cake Donut Mini Muffins
Adapted from Buns in my Oven.
1 cup flour
1/2 cup sugar
1/4 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon vanilla plus 1 teaspoon, divided
6 Tablespoons sour cream
1/4 cup milk plus 6 Tablespoons milk, divided
1/4 cup vegetable oil
1 1/2 cup powdered sugar
Preheat oven to 375 degrees. Grease a mini muffin tin with cooking spray. In a large mixing bowl, combine together flour, sugar, cocoa powder and baking powder. In a small bowl, combine together 1/2 teaspoon vanilla, the egg, sour cream, vegetable oil and 1/4 cup milk. Pour wet ingredients into dry and stir until just combined. Spoon batter into muffin tin and place in preheated oven for 8 minutes, or until tops spring back with a gentle touch. Remove from oven and let cool in pan for 5 minutes. Transfer to wire rack and let cool completely. Meanwhile, combine together remaining vanilla, milk and powdered sugar. Dunk each cooled muffin in glaze and let excess stream off. Place back on wire rack to let glaze set. Enjoy!