From classy earl gray lavender to seasonal chai maple and indulgent triple chocolate, there is no wrong way to mini donut. Want it? Click Here: http://taste.md/TMMiniDTriple Chocolate Mini Ice Cream SandwichINGREDIENTS:Donut batter:1 1/2 cups all-purpose flour1 cup granulated sugar2/3 cup mini chocolate chips1/2 cup dark cocoa powder2 teaspoons baking powder1 teaspoon kosher salt2 large eggs1 cup whole milk1/2 cup melted butter1 tablespoon vanilla extractChocolate ganache:8 ounces semisweet chocolate1/2 cup heavy whipping creamTo garnish:Chocolate sprinklesYour favorite chocolate ice creamSTEPS:1.) Preheat oven to 350 degrees. Place oven rack in the middle. Lightly grease the donut pan with nonstick cooking spray.2.) In a medium mixing bowl, whisk together the flour, sugar, chocolate chips, cocoa powder, baking powder and salt. Set aside.3.) In a separate large mixing bowl, whisk together the eggs, milk, butter and vanilla. Add the flour mixture. Using a hand mixer on low speed, mix until just combined.4.) Pour the batter into an 18-inch pastry bag. Cut the tip off the end and pipe the batter into each mini donut mold, filling them two-thirds full.5.) Place in the oven and bake for 16 to 18 minutes, rotating the pans halfway through cooking. Remove from the oven, and set on a cooling rack to cool completely before removing the donuts.6.) To make the ganache: In a medium mixing bowl set over a saucepan of barely simmering water, add the chocolate and cream. Stir occasionally until fully melted and smooth. Remove from the heat. Cool. Dip the rounded end of each donut into the ganache and place back onto the cooling rack. Garnish with chocolate sprinkles. Repeat with the remaining donuts.7.) Allow the ganache to set.8.) Cut each donut in half crosswise. Put a small scoop of chocolate ice cream on the bottom half. Lightly press the top half onto the ice cream. Garnish with additional sprinkles. Serve immediately.Mini Earl Grey and Lavender DonutsINGREDIENTS:Donut batter:1 1/2 cups plus 1 tablespoon all-purpose flour1 cup granulated sugar2 teaspoons baking powder1 teaspoon kosher salt1 tablespoon Earl Grey & lavender loose leaf tea2 large eggs3/4 cup whole milk1/4 cup unsalted butter, melted and slightly cooled1 tablespoon vanilla extractLemon glaze:1 cup plus 2 tablespoons powdered sugar1/2 lemon zested and juiced1 teaspoon water, plus more as neededGarnish:Fresh lavender petals or dried lavenderSTEPS:1.) Preheat the oven to 350 degrees. Place the oven rack in the middle. Lightly grease the donut pan with nonstick cooking spray.2.) In a medium mixing bowl, whisk together the flour, sugar, baking powder, salt and tea leaves. Set aside.3.) In a separate large mixing bowl, whisk together the eggs, milk, butter and vanilla. Add the flour mixture. Using a hand mixer on low speed, mix until just combined.4.) Pour the batter into an 18-inch pastry bag. Cut the tip off the end, and pipe the batter into each mini donut mold, filling them two-thirds full.5.) Place in the oven and bake for 18 to 20 minutes, rotating the pans halfway through cooking. Remove from the oven, and set onto a cooling rack to cool completely before removing the donuts.6.) To make the glaze: In a small bowl, whisk together the powdered sugar, lemon zest, juice and 1 teaspoon of water. Add an additional 1 teaspoon of water at a time until desired consistency is reached. Dip the rounded side of each donut into the glaze. Place onto the cooling rack.7.) Garnish with fresh lavender petals or with a sprinkling of dried lavender.For more recipe details: https://taste.md/2A0Hy5iFor more amazing shows & recipes download the Tastemade App: http://link.tastemade.com/HE7m/1cY7XuVWaA___Subscribe to Tastemade: http://taste.md/1QsXIWqFIND us on Snapchat Discover: http://taste.md/1P9UuDMLIKE us on Facebook: http://taste.md/1Zf0BveFOLLOW us on Instagram: http://taste.md/1OaAv4PMore daily programming http://www.tastemade.comWatch us behind the scenes at Snapchat: @tastemade