I bought a lot of spiced cider when I made mini baked cider donuts. I was going to use it to make fried cider donuts, but the recipe I found ended up needing to take a lot more prep work than I anticipated. (I have a bad habit of not thoroughly reading a recipe until it’s time to make it.)
I didn’t have time to make the fried version, so I made some more baked ones. The previous baked ones were topped with cinnamon sugar. I’m not a big fan of sugar topped donuts because I don’t like the crunch of the sugar crystals. So this time around, I dipped them in chocolate ganache. I love how baked donuts look in chocolate ganache.
While I like how the ganache looks, it did sort of overpower the donuts. I could barely taste the apple cider flavor when the donuts were topped with ganache. They are super cute though. I’ll have to attempt the fried version when I have a chance.
If you don’t have a mini donut pan, I bought this mini donut pan* from Amazon. It’s cheap and easy to use. I’ve used mine so many times now. I think these mini donuts may be featured on my Thanksgiving dessert menu this year.
*Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
Mini Baked Apple Cider Donuts
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1 large egg
- 2/3 cup packed light brown sugar
- 1/2 cup unsweetened apple sauce
- 1/3 cup agave nectar or maple syrup
- 1/3 cup spiced apple cider
- 1/3 cup nonfat plain yogurt
- 3 tbsp vegetable oil
For the Ganache
- 4 oz bittersweet chocolate chopped
- 1/2 cup heavy cream
- Preheat oven to 400°F. Spray mini donut pan with cooking spray.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, whisk together egg, brown sugar, applesauce, agave nectar, cider, yogurt, and oil.
- Add in dry ingredients and stir until combined.
- Fill each mini donut halfway. Bake for 10 to 12 minutes. Let donuts cool slightly for a few minutes. Use a plastic knife, gently pry around edges of the donut until donuts pop out. Let donuts cool completely on wire rack.
- To make the ganache, heat heavy cream in a small pot. Once it begins to boil, remove from the stove.
- Pour heavy cream into bowl of chopped chocolate. Stir and mix until chocolate is completely melted.
- Let ganache cool for a few minutes before dipping the tops of the donuts in chocolate ganache
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.