Chocolate-Tangerine Mini Donut

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Delicious chocolate mini donuts!



Ingredients For Donuts:

  • 1¹⁄³ cups all-purpose flour, sifted
  • ½ cup cocoa powder
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 large egg
  • ¾ cup granulated sugar
  • 2 teaspoons tangerine zest
  • 1 tablespoon tangerine juice
  • 3 tablespoons vegetable oil
  • ¼ cup sour cream
  • 1 teaspoon vanilla extract
  • ½ cup whole milk


Ingredients For Topping:

  • ½ cup granulated sugar
  • 2 tablespoons tangerine zest
  • For Icing
  • 1 tablespoon whole milk
  • 1 teaspoon vanilla extract
  • 1½ cups powdered sugar



  1. If using an electric donut maker, preheat according to manufacturer’s instructions. If using

donut pans, preheat oven to 350°F.

  1. In a small bowl, sift together flour, cocoa powder, baking powder, and salt. Set aside.
  2. In a medium bowl, whisk together egg and sugar. Then add tangerine zest, tangerine juice,

oil, sour cream, and vanilla extract, mixing until thoroughly combined. Gently stir in the flour

mixture, alternating with the milk, stirring until there are no lumps.

  1. If using mini-donut pans: Carefully fill each donut indentation ¾ full. Bake for 7–9 minutes

or until a toothpick inserted into a donut comes out clean. Transfer donuts to a cooling rack

and cool completely. If using an electric mini-donut maker: Carefully fill each donut indentation

¾ full. Bake according to manufacturer’s instructions or until a toothpick inserted into

a donut comes out clean. Remove donuts from appliance, transfer to a cooling rack, and let

cool 5 minutes.

  1. In a small bowl, combine sugar and tangerine zest with your fingers until zest is evenly distributed;

set aside. Place wax paper under a wire rack to collect any drippings for an easy


  1. Then, in a small bowl, whisk together milk and vanilla extract. Add powdered sugar and

whisk until smooth. Dip the top of each donut into the icing and transfer to a wire rack.

Immediately sprinkle the tops with the sugar and zest mixture.

  1. Let donuts set for 5 minutes and then serve, or store in an airtight container for up to 2 days.


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