Description
These mini chocolate pistachio donuts are soft, moist, and packed with deep chocolate flavor, then finished with a glossy chocolate glaze and crunchy pistachios. Baked instead of fried, they are easy to make and perfect for any occasion!
Ingredients
Scale
For the Donut Batter:
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1 large egg
- 1/4 cup melted butter or vegetable oil
- 1 teaspoon vanilla extract
For the Chocolate Glaze:
- 1/2 cup semi-sweet chocolate chips
- 2 tablespoons heavy cream
- 1 tablespoon butter
- 1 teaspoon vanilla extract
For the Pistachio Topping:
- 1/4 cup finely chopped toasted pistachios
Instructions
Step 1: Prepare the Batter
- Preheat your oven to 350°F (175°C) and grease a mini donut pan.
- In a bowl, whisk together flour, cocoa powder, sugar, baking soda, and salt.
- In another bowl, whisk buttermilk, egg, melted butter, and vanilla extract.
- Slowly add the wet ingredients to the dry ingredients, mixing until just combined.
Step 2: Bake the Donuts
- Pipe or spoon the batter into the donut pan, filling each mold about 2/3 full.
- Bake for 8-10 minutes, or until a toothpick inserted comes out clean.
- Let them cool in the pan for 5 minutes, then transfer to a wire rack.
Step 3: Make the Chocolate Glaze
- Melt chocolate chips, heavy cream, and butter in a heatproof bowl over simmering water (or microwave in short bursts).
- Stir until smooth, then mix in vanilla extract.
Step 4: Assemble the Donuts
- Dip each donut into the chocolate glaze.
- Sprinkle immediately with chopped pistachios before the glaze sets.
- Let the glaze harden for 10 minutes before serving.
Notes
- For extra crunch, toast the pistachios before chopping.
- For a thinner glaze, add 1 teaspoon of warm milk at a time until desired consistency is reached.
- To make vegan, use dairy-free chocolate, plant-based milk, and a flax egg.
- Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
- Prep Time: 10 minutes
- Cook Time: 10 minutes