I've had so much fun with the mini-donut pan serendipitously acquired during the winter holidays. This South of the Border recipe inspired by the rich, spicy flavors of the ancient Mayan culture is sure to please breakfast pastry fans who love a little punch of heat. Plus, since they're baked, you can almost feel healthy about eating a few!
In large mixing bowl, whisk together flour, cocoa powder, sugar, baking powder, cinnamon, cayenne and salt until well combined.
Add eggs, milk, butter and vanilla to the dry ingredients and mix together taking care not to over stir.
Place the batter into a zip-top food storage bag and snip a small piece off the corner of the bag off and pipe batter into baking spray prepared mini donut pan, filling each mold about half full.
Bake at 325 F degree for approximately 6 to 8 minutes or until pulled toothpick comes out clean. Cool for 10 minutes on wire rack.
While donuts are cooling, place chocolate chips, cream, butter and corn syrup into a small microwave safe bowl. On high, microwave in 20 second blasts, stirring in between, until mixture is melted. Stir in cinnamon and cayenne until well combined.
Dip top half of donuts into glace and return to wire racks to “set” for approximately 5 minutes.
If desired, sprinkle each donute with decorator sugar before chocolate ganache sets.