Black & White Mini Doughnuts

oatmeal cookies-39

I’ve always had a fondness for black and white cookies! There’s just something about the cakey cookies that are topped two types of glaze that keep me coming back for more. Part of my love stems from nostalgia – of when I lived in New York. You may even remember one of my first recipes ever posted on the blog was in fact, my black and white cookies.

That being said, I think it’s time that I take a fun twist on the cookie with an ultra trendy dessert. Baked doughnuts seem only logical for this fun twist. I dipped each doughnut in duo glazes and in typical Gourmet Girl fashion, topped them with sprinkles! These can be served day or night! They would even make an adorable party treat if paired with a mini glass of milk!

Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.-143


Preheat oven to 350 degrees and spray a mini doughnut pan with nonstick cooking spray


Combine the butter and sugar together.


Add the egg and vanilla.


In a separate bowl, stir together the flour, baking powder, and salt. Alternate adding the dry mix with the milk.



Once everything is combined, place batter in a large piping bag pipe into each donut cavity. Fill them 2/3 of the way full.

IMG_2429Bake for 10-12 minutes or until they are lightly golden and spring back when pressed.

IMG_2431Allow pan to cool about 10 min before moving to wire rack to glaze


Prepare both glazes by stirring the ingredients together (in separate bowls)


Dip each half of the doughnuts into the chocolate glaze. Set them back on the rack to set. Once glaze is set. Dip the other half in the vanilla. Set on rack to continue setting.


Top with sprinkles if desired.