I adapted two different recipes for these mini baked donuts. The Chocolate Glazed Donuts came from Shugary Sweets and the Vanilla Baked Donuts were found on Foods for the Soul. Both of these baked donut recipes were delicious and adorable.

Mini Baked Chocolate Donuts with Chocolate Glaze
Sine I knew I wanted both chocolate and vanilla donuts I scaled back on the recipe from Shugary Sweets.
Yield: 18 mini donuts

Ingredients
For the donuts:
1 cup flour
1/4+ 1/8 cup sugar
1/4 cup unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 + 1/8 cup plus 1 TBS milk
1 egg
1/2 tsp vanilla extract
1 TBS butter, melted

For the glaze:
1 TBS cream
2 TBS butter
1/2 tsp vanilla extract
1 tsp corn syrup
1/2 oz bittersweet chocolate
1/2 oz semi sweet chocolate
1/2 +1/8 cup powdered sugar

Instructions
Preheat oven to 325. For the donuts – mix dry ingredients in bowl. Beat in the eggs, milk, vanilla and butter until well blended. Prepare mini donut pan and fill each donut cup about 3/4 full (I use thick disposable plastic piping bags to make this easy and clean). Bake donuts for about 8 minutes. Allow to cool slightly, remove from pan, and make chocolate glaze. For the glaze – in small saucepan on medium low heat, mix together the cream, milk, butter, vanilla and corn syrup. When butter is completely melted, turn heat to low and add in the chocolate. Remove from heat and whisk in the powdered sugar. After letting the donuts cool for about 15 minutes, dip each into the glaze and top with desired sprinkles. Allow chocolate to set (about 15 minutes).

Mini Baked Spiced Vanilla Donuts with Vanilla Glaze
I adapted this recipe for baked donuts from Foods for the Soul and I adapted this recipe from Grace’s Sweet Life for the glaze.
Yield: 18 mini donuts

Ingredients
For the donuts:
1 cup flour
1/4 cup + 2 tbsp sugar
1 tsp baking powder
1/4 tsp salt
1/4 tsp ground cinnamon
1/2 tsp ground nutmeg*
1 egg
1/4 cup + 2 tbsp milk
1/2 tsp vanilla
1 tsp vegetable oil
*This resulted in an error on my part and a spicy donut. Cut the nutmeg back to 1/8 tsp if you desire a mild flavor.

For the glaze:
1/8 cup cream or milk
1/2 teaspoon clear vanilla extract
1 cups confectioners’ sugar, sifted

Instructions

Preheat the oven to 325. For the donuts - In a medium bowl, whisk together the flour and next 5 ingredients (through nutmeg). In a large bowl, whisk together the egg, milk, vanilla, and oil. Pour the dry ingredients into the wet, and stir just until incorporated. Using the same technique used for the chocolate donuts, prepare the mini donut pan and fill each donut cup about 3/4 full (I use thick disposable plastic piping bags to make this easy and clean). Bake for 9-10 min or until light golden brown. Cool in the pan for 2-3 min before turning out onto the wire rack to continue cooling. While cooling, make the glaze: Warm the milk and vanilla in a medium saucepan set over low heat. Add the confectioners’ sugar and whisk slowly until well combined then remove from heat. After the donuts have cooled for about 15 minutes, dip each in the glaze and top with sprinkles. Allow to set for about 15 minutes and then enjoy!