Ingredients
2cupswhite whole wheat flour,spooned and leveled *
1cupgranulated sugar
½cupunsweetened cocoa powder
1tspbaking powder
1tspbaking soda
¼tspsalt
2large eggs,room temperature, beaten
¾cupmilk,room temperature
¼cupGreek yogurt,or regular, plain or vanilla, nonfat or low fat
2tsppure vanilla extract
3tbspunsalted butter,melted
1¾cupsconfectioners’ sugar
¼cupheavy cream
1tsppure vanilla extract
1tsplemon juice
Preparation
Preheat the oven to 350 degrees F. Spray a 24-count mini muffin pan with nonstick spray. Set aside.
Sift the flour, sugar, and cocoa powder together in a large bowl. Mix in the baking powder, baking soda, and salt. Set aside.
In a medium bowl, whisk the beaten eggs, milk, yogurt, and vanilla together until completely smooth. Whisk in the melted butter until combined.
Slowly fold the wet ingredients into the dry ingredients. Careful not to overmix. Mix the two together only until no flour pockets remain. **
Spoon the batter into the mini muffin tins, only about ¾ of the way full.
Bake for 10 minutes or until a toothpick inserted in the center comes out clean. Do not overbake them.
Allow the donuts to cool for 5 minutes in the pan, then transfer to a wire rack to cool for 5 more minutes before glazing.
Sift the confectioners’ sugar into a medium bowl. Stir in the milk, vanilla, and lemon juice until smooth and combined.
Add more confectioners’ sugar to make it thicker, if desired, and add more cream to make it thinner, if desired. Dunk each slightly warm donut hole into the glaze using a fork or fingers.
Place on a wire rack on top of a large baking sheet to let the glaze drip down. Repeat dunking two to three more times for a thick glaze coating.
Serve, and enjoy!
