Mini Chocolate Ginger Donuts with an Eggnog Topping

For the donuts:

Preheat your Babycakes donut maker according to manufacturer’s instructions. See note (*) below if you want to use a standard donut pan and bake in the oven.

Mix milk and vinegar together in a cup and set aside for 5-10 minutes until it forms curds.

Meanwhile, in a medium bowl stir together the flour, hot chocolate mix, baking powder, and spices. Set aside.

In a large bowl using a hand mixer or stand mixer on low, beat together oil and sugar. Add egg and molasses. Then stir in the milk/vinegar and mix well. Slowly add the dry ingredients to the wet ingredients. Mix on low for 2-3 minutes, making sure to have a nice smooth mixture.

Use a piping bag, a Ziplock bag with tip cut off, or a Tovolo pancake pen to fill each donut reservoir of your Babycakes donut maker with about 2 tablespoons of batter. Close the donut maker and bake for about 4 minutes or until toothpick inserted in center of donut comes out clean.

*Note: For those using a mini donut pan in the oven, preheat oven to 425ºF and bake for 4-6 minutes or until toothpick inserted in middle of donut comes out clean. Allow to cool before topping.

For the topping:
Place candy melts in a microwave safe bowl and melt according to package instructions, stirring until mixture is completely smooth.
Then dip each donut in the warm candy melt and place on cooling rack.
Add sprinkles before the candy melt sets.

Recipe inspired by Love From The Oven and The Ginger People.