Ingredients
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For Donuts
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1 cup all-purpose Flour
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1⁄4 cup Cocoa Powder
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2 teaspoons Baking Powder
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1 teaspoon instant Espresso
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1⁄4 teaspoon Salt
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1 large Egg
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1⁄2 cup Granulated Sugar
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2⁄3 cup whole Milk
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3 tablespoons Vegetable Oil
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1 tablespoon Kirschwasser
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1 teaspoon Vanilla Extract
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For Icing
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4 tablespoons Butter
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2 tablespoons whole Milk
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1 tablespoon light Corn Syrup
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2 ounces Bittersweet Chocolate
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1 cup Powdered Sugar
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3⁄4 cup heavy Whipping Cream
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2 teaspoons Kirschwasser
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1⁄2 teaspoon Vanilla Extract
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3 tablespoons Powdered Sugar
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For Topping
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30 maraschino Cherries
Directions
To all the cherry-and-chocolate fans out there, these Black Forest Mini Donuts are for you! The Black Forest Cake originated in Germany where it is made with their cherry brandy, kirschwasser. In honor of the traditional Black Forest cake, these mini donuts are made the true German way … with a smooth dose of kirschwasser!
Steps
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1
Done
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If using an electric donut maker, preheat according to manufacturer’s instructions. If using donut pans, preheat oven to 350°F and grease donut pans. |
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2
Done
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In a small bowl, sift together flour, cocoa powder, baking powder, instant espresso granules, and salt. Set aside. |
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3
Done
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In a medium bowl, whisk together egg and sugar. Then add milk, oil, kirschwasser, and vanilla extract, mixing until thoroughly combined. Gently stir in the flour mixture, stirring until there are no lumps. |
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4
Done
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If using mini-donut pansCarefully fill each donut indentation 3⁄4 full. Bake for 7–9 minutes or until a toothpick inserted into a donut comes out clean. Transfer donuts to a cooling rack and let cool completely. |
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5
Done
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If using an electric mini-donut makerCarefully fill each donut indentation 3⁄4 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 completely. |
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6
Done
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Place wax paper under a wire rack to collect any drippings for an easy cleanup. Then, in a small saucepan over medium heat, melt butter. Add milk, corn syrup, and chopped chocolate, stirring slowly to allow chocolate to melt completely. |
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7
Done
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Once melted, remove from heat and whisk in powdered sugar. Immediately dip the top of each donut into the icing and transfer to a wire rack. Let cool for 10 minutes. |
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8
Done
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In a stand mixer, whip cream until peaks are just starting to form. Add in kirschwasser, vanilla extract, and powdered sugar, and continue beating until stiff peaks form. Transfer whipped cream to a piping bag, and pipe onto the tops of the cooled chocolate layer. |
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9
Done
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Top each donut with a maraschino cherry and serve immediately. These donuts do not store well and should be eaten fresh. |
