Ingredients
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For Dounts
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11⁄3 cups all-purpose Flour
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2 teaspoons Baking Powder
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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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3⁄4 cup whole Milk
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3 tablespoons Vegetable Oil
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2 teaspoons Vanilla Extract
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For Frosting
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2 ounces Cream Cheese
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1⁄2 cup Powdered Sugar
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1⁄3 cup Cool Whip
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For Topping
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1 2.1-ounce Butterfinger Bar
Directions
By combining Cool Whip and cream cheese, you have the perfect Butterfinger frosting to sit on top of a dense chocolate mini donut. These mini donuts are so good that you’ll be telling everyone to keep their hands off your Butterfinger!
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, baking powder, 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, 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 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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In stand mixer, beat cream cheese and powdered sugar until smooth. Add Cool Whip and half of the chopped Butterfinger bar, mixing until combined. Top each mini donut with a healthy smear of frosting, and then sprinkle with the remaining chopped Butterfinger. |
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7
Done
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Serve donuts immediately. Donuts may be stored in an airtight container in the refrigerator for up to 2 days but are best when eaten fresh. |
