Thursday, February 27, 2014

Chocolate Sour Cream Donut Bites

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My son has just started getting into donuts when I was working on my recent donut classes. He prefers the small donut holes or bites over any ring version. They're perfect for his little hands and they make for great portion control too [well, if you can keep count of how many you eat lol.] These Chocolate Sour Cream Donut Bites are a favorite of Joel's because they're soft, chocolatey and just the right size for a little sweet treat...


A few years ago, the trend of cake pops were all the rage. Soon, I noticed cake pop pans being sold at stores and cute cookbooks on the bookstore shelves. I'll be honest, I don't have enough time to make those cutesy cake pops with my schedule and daily responsibilities. But if I would attempt making them if I had the time. So one day while I was shopping for some food styling props at a local thrift store, I came across a cakepop pan. For $3 and change, I figured it would be a fun purchase that I might get some use out of. Well, I did... but not for cake pops. I actually prefer my cake pops make with crumbled cake and frosting mixed together then formed into a ball rather than a solid ball of cake that's coated and decorated. So instead, I use my cake pop pan for donut holes or bites. You can use similar cake pans or gadgets like this cake pop maker for the same purpose! Otherwise, feel free to use a mini muffin pan or donut pan for this recipe...

Chocolate Sour Cream Donut Bites
recipe adapted from Buns in My Oven

1 cup flour
½ cup sugar
¼ cup cocoa powder
½ teaspoon baking soda
½ teaspoon vanilla extract
1 egg
6 tablespoons sour cream
½ cup milk
½ cup vegetable oil

Preheat oven to 375 degrees.
In a medium bowl, whisk together the flour, sugar, cocoa powder, and baking soda.
In a small bowl, beat together the vanilla, egg, sour cream, milk and oil.
Add the wet ingredients into the medium bowl until well blended.
Spoon or pipe batter into greased donut hole pan, filling each mold 2/3 of the way full.
Bake in preheated oven for 7- 8 minutes or until tops spring back when you touch them.

Let the donuts cool in the pan for 5 minutes before removing and glazing or simply enjoy plain!

3 comments:

Betsy Eves @JavaCupcake said...

I don't know if I could eat these donuts for breakfast.... but an afternoon snack... oh yes!!!

Paula-bell'alimento said...

I'm betting I could eat a dozen of those in no time at all.

Becca @ Crumbs and Chaos said...

These are perfect for my morning coffee!

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