March 28 2023

Chocolate Minnie & Mickey Disney Easter Doughnuts Recipe

Name: Mickey Mouse & Minnie Mouse Disney Easter Doughnuts
Cook time: 12 min
Total time: 12 min
Yield: 12
Cuisine: Easter
Ingredients: Pink fondant; Edible glue; White sugar pearls or white sequin sprinkles; 2 cups all-purpose (plain) flour; ⅔ cups white sugar; ½ cup dark cocoa powder; 2 tsp baking powder; ½ tsp salt; ½ cup buttermilk; 2 large eggs; 2 Tbsp unsalted butter, melted; 2 tsp pure vanilla extract; 2 cups semi-sweet/plain chocolate chips; 1¾ cups heavy whipping cream (double cream); 24 chocolate candy melts; Purple candy melts; 12 mini yellow M&M’s; Bunny ear cupcake toppers

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Are you ready to make your Easter even sweeter? These delightful Chocolate Minnie & Mickey Disney Easter Doughnuts will be the highlight of this year’s holiday! So, preheat your oven, grab your whisk, and let’s create some Disney magic!

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Disney Easter Doughnuts

I know that readers like to skip to the recipe card, but I recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions, to ensure that you have all the ingredients and equipment required and understand the steps and timings involved.

These super cute Mickey and Minnie Mouse doughnuts are a must-make dessert for Disney fans everywhere!

Whether packing them in an Easter basket or serving them at a family brunch, these delightfully delicious doughnuts are sure to thrill even the pickiest eaters!

There are several steps involved when making these Disney doughnuts for Easter – making the chocolate ring doughnuts (but you could buy some and skip this step if you like), covering them in chocolate ganache and candy melts, and then decorating them to resemble Mickey and Minnie.

All the steps are in the recipe card at the end of this post, but make sure to read through for all of our tips and tricks!

And for more Easter food, check out these 25+ Delicious Easter Recipes.

Ingredients & Equipment Used In This Recipe

While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients and equipment needed for this recipe have been linked to Amazon or other stores if available online.

Ingredients Needed For Disney Easter Doughnuts

Dairy – Buttermilk, Unsalted Butter, Heavy Whipping Cream (Double Cream),
Other Fresh Ingredients – Eggs
Pantry – Salt
All-Purpose Flour – also known as Plain Flour.
White Granulated Sugar
Cocoa Powder
Baking Powder
Pure Vanilla Extract – always buy good vanilla as it makes a flavor difference.
Chocolate Chips – semi-sweet (US), plain (UK)
Chocolate Candy Melts/Wafers – to make Mickey and Minnie’s ears.
Purple Candy Melts
Pink Fondant – for Minnie’s bow.
Yellow M&M’s Minis – for Mickey’s shorts buttons.
White Confetti/Sequin Sprinkles or White Edible Sugar Pearls – to make the polka dots on Minnie’s bow and skirt.
Edible Glue

The complete list of ingredients with measurements is found on the recipe card at the end of this post.

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Equipment Needed For This Recipe

Small Sharp Knife
Mixing Bowls
Whisk
Small Saucepan
12-Cavity Doughnut Pan
Cookie Sheet with Rack
Squeeze Bottle
Parchment Paper – also known as baking paper or greaseproof paper.
Wire Cooling Rack
Easter Bunny Ears Decorations – there are lots of different designs and styles on Amazon, but these are the ones used in the photos. If you can’t source any I’ve supplied a free printable in the Recipe Tips section that you can use!
Wilton Silicone Bow Mold – the one we use is the Wilton Buttons, Bows & Buckles mold, which isn’t always available. Ultimately, use whichever bow mold you can to make a 2″/5cm bow.

Recipes on The Purple Pumpkin Blog use cups and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American US customary, imperial, and metric measurements in my recipes. Please note, that you can mix cup measurements with weighted measures, but never mix US customary/imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, liters, etc.,).

More Recipes Using Chocolate

One of the hero ingredients in this dish is chocolate, so here are some more recipes using the same:

Fondant Tips

If you have never worked with fondant before, don’t panic – it is really easy to use, follow my tips and you’ll be just fine!

Line a cookie sheet(s) or tray(s)with parchment paper or a non-stick baking mat to place the fondant pieces on to dry.
Dust your work surface with powdered sugar (icing sugar/confectioner’s sugar) or cornstarch (cornflour) so that the fondant doesn’t stick. Think of it like the way you use flour when rolling dough.
Rub a little powdered sugar/cornstarch into your hands and knead a handful of the fondant to make it more pliable before rolling, rather than using it straight from the package.
Dust your rolling pin too, and roll fondant to about ¼” thick. Some fondant rolling pins have guides you can use. You don’t want it too thick as it will take ages to dry, and you don’t want it too thin as it will become more tricky to work with.
Using a Silicone Mold: Dust with powdered sugar before pressing some fondant into the cavity and leveling off, before gently popping out and leaving to dry. Do not place them in the fridge.
If there is excess powdered sugar on the pieces, you can gently brush it away with a pastry brush, or an unused, clean paintbrush.
Alternatively, you can use a vodka spray. Pour some vodka into a mini spray bottle and gently mist the fondant pieces. Vodka dries more quickly than water which is why it is usually used when handling fondant.
Always make extra pieces – that way if some break or you have another mishap, you have got backups that you can use.
The fondant pieces should be solid enough to handle and use after 3 – 6 hours. I personally like to leave fondant pieces to dry for around 24 hours. How long this takes, however, is based on the size and thickness of the fondant, and how humid your house is, so you will need to judge if they will hold up as they need to in the cupcakes.
When making desserts that use fondant decorations I like to make them a few days ahead of time which allows for drying without stress. Fondant that isn’t dry enough can mean disappointing end results.
After using fondant the surface will be super sticky (it always is in my experience!) so you will probably have to wipe away the sugar first, then give it a soapy hot wash over, and then another clean over! You can always buy a fondant rolling mat for easier cleanup.
Always keep fondant covered when making decorations to prevent it from drying out. And when you’ve finished, wrap up any remaining fondant very well – I double-wrap it in plastic wrap and place it in an airtight container. This keeps it fresh and you are able to use it for future use.

Melting Tips for Candy Melts

You can melt candy melts/wafers in the microwave or a double boiler, or if you plan on making lots of candy-covered treats in the future, we recommend investing in a Wilton candy melting pot as treat-making life is so much easier!

Try this PME one in the UK, as it is more affordable than Wilton Amazon.co.uk.

If you use the Wilton Candy Melting Pot, you can check out Wilton’s demo video on YouTube, which is helpful. They give tips on how to melt candy melts in the microwave and use the double boiler method.

The two most important things are

Do not overheat – use an even melting temperature.
Do not add water – it makes the candy seize up and become unusable. Ensure the equipment is completely dry, and avoid using utensils that retain moisture, like a wooden spoon.

If the candy is too thick, add vegetable shortening or (solid) coconut oil in 1 teaspoon increments, up to 1 tablespoon, and stir well.

Another reminder—do not add water. The first time we used candy melts, we got water in the bowl, which was ruined. Learn from our mistakes! Additionally, do not use vegetable oil, butter, milk, or other liquids, as this will make the candy seize.

If you use your microwave, test a small amount of candy melts first to see how it works. You may need to adjust the temperature and time to suit your machine.

Heat in 15-30 second increments, stirring the candy melts each time. They may not look melted, but they might have started melting from the inside. Stirring helps to distribute the heat.

More Easter Recipes

Looking for more Easter Treats to make? Check these recipes out next:

Download Free Printable Bunny Ears Cupcake Toppers

How to use: print and cut out the bunny ears and use some sticky tape or hot glue to stick to a wooden toothpick/cocktail stick to the back of the ears. Insert into cupcakes.

Click the download link to save the printable file(s) to your computer.
The Shop opens in a new tab/window.

Download A4 Paper Size

Download US Letter Size

Visit The Purple Pumpkin Shop for more awesome printables & products!

Printable Disney Easter Doughnuts Recipe Card

To save ink, any demonstration photos do not print on the recipe card.

Mickey Mouse & Minnie Mouse Disney Easter Doughnuts

Yield: 12

Cook Time: 12 minutes

Total Time: 12 minutes

Are you ready to make your Easter even sweeter? These delightful Chocolate Minnie & Mickey Disney Easter Doughnuts will be the highlight of this year's holiday!

Ingredients

For the Bows

Pink fondant
Edible glue
White sugar pearls or white sequin sprinkles

For the Doughnuts

2 cups all-purpose (plain) flour
⅔ cups white sugar
½ cup dark cocoa powder
2 tsp baking powder
½ tsp salt
½ cup buttermilk
2 large eggs
2 Tbsp unsalted butter, melted
2 tsp pure vanilla extract

For the Chocolate Ganache

2 cups semi-sweet/plain chocolate chips
1¾ cups heavy whipping cream (double cream)

To Decorate

24 chocolate candy melts
Purple candy melts
12 mini yellow M&M’s
Bunny ear cupcake toppers

Instructions

Start by making the bows at least 3 hours in advance. Use a silicone bow mold and dust the mold with cornstarch each time you make a fondant bow. The bows should be about 2"/5cm wide.
Line a cookie sheet or tray with parchment paper or a non-stick baking mat.
Pinch off a small piece of pink fondant and press it into the bow mold cavity. After 5 minutes, carefully remove it from the mold and set it on the lined cookie sheet. Repeat to make 12 bows total. TIP! Always make extra fondant decorations as backup!
Using the edible glue and a clean brush, stick some white sugar pearls onto each bow to form the polka dots. Leave the bows to dry for at least 3 hours.
To make the doughnuts, preheat the oven to 350°F/180°C/Gas 4. Spray a 12-cavity doughnut pan with nonstick baking spray.
Sift or whisk the flour, sugar, cocoa powder, baking powder, and salt in a large mixing bowl.
Whisk in the buttermilk, eggs, melted butter, and vanilla until combined
Fill each doughnut cavity ¾ full and bake in the oven for 8-12 minutes or until an inserted toothpick comes out clean.
Leave to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
To make the chocolate ganache, place the chocolate chips in a medium bowl and set them aside.
Pour the heavy whipping cream into a small saucepan over medium heat and bring to a simmer.
Pour the hot cream over the chocolate chips and leave to sit for 1 minute before whisking until smooth.
Pour the ganache into a squeeze bottle and leave to cool for 5 minutes.
To decorate the cooled doughnuts, cut a small slit in the top right and left "corners" with a small knife. Push two chocolate candy melt wafers into the slits to create "ears" Repeat with all of the doughnuts.
Place the doughnuts on a wire rack over a parchment-lined cookie sheet. Carefully pour the chocolate ganache over the top half of the doughnut, covering the ears.
While the ganache is still tacky, place a fondant ear at the top of six doughnuts to create Minnie Mouse doughnuts.
Allow the ganache to drip off the doughnuts and leave them to set for about an hour.
Melt the purple candy melts according to the package instructions. Pour the melted candy into a squeeze bottle.
Carefully pour the melted candy over the bottom half of the doughnuts, tapping the wire rack gently so any excess drips off.
While the purple candy melts are still wet, use tweezers to place some sugar pearls on the Minnie Mouse doughnuts.
Carefully place two yellow M&M's to form Mickey Mouse's short buttons on the purple half of the remaining 6 doughnuts.
When the candy has set, insert bunny ears into the doughnuts as you wish. Enjoy and Happy Easter!

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Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 974Total Fat: 46gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 89mgSodium: 633mgCarbohydrates: 135gFiber: 7gSugar: 88gProtein: 13g

This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.

Recipes To Make A Special Dinner

You’ve made the dessert, but what about the rest of the courses?

Here are additional recipes to create a menu for a dinner party or special meal:

Appetizer: Cucumber Smoked Salmon Appetizers
Soup: Vichyssoise Recipe – a chilled creamy leek & potato soup
Salad: Classic Caprese Salad with Balsamic Glaze
Main Dish: Italian Style Lamb Shanks in the Slow Cooker
Side Dish: Polenta 3 Ways – Creamy, Grilled, and Fried
Beverage: Easter Jelly Bean Cocktail

There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too.

Chocolate Minnie & Mickey Disney Easter Doughnuts Recipe

Disney Easter Doughnuts

Ingredients & Equipment Used In This Recipe