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I have to admit, these baked chocolate donuts are nothing short of heavenly! In this recipe, I’ve prepared light and fluffy chocolate donuts that are glazed with chocolate icing, for the most delicious sweet snack.
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Pin ItEasy Baked Chocolate Donuts Recipe
Let me tell you, there is never a bad time for a donut, and these, my friends, are so good! Baked in the oven, instead of fried, these donuts are easy to make. I love how they turn out wonderfully light and fluffy. Finished with a rich chocolate glaze, these double chocolate donuts are absolutely perfect to satisfy my chocolate craving. Believe me, it doesn’t get any chocolatier than this.
I kept these chocolate donuts pretty simple in the decoration, but feel free to have a go at it. You could drizzle some white chocolate on top of the glaze, or add lots of green and red sprinkles for a really festive treat!
Baked Chocolate Donuts
Equipment
- Kitchen Scale (optional)
- Donut Tin
- Piping Tip Set (optional)
Ingredients
- 1 cup all-purpose flour 120g
- ½ tsp baking powder 2g
- ½ tsp baking soda 3g
- ⅓ cup unsweetened cocoa powder 28g
- ⅛ tsp kosher salt
- ½ cup granulated sugar 100g
- 1 large egg 50g
- ½ cup plain yogurt 114g
- ¼ cup canola oil 50g
- 1 tsp pure vanilla extract 4g
For the Chocolate Glaze
- ½ cup chocolate chips 85g
- 2 tbsp unsalted butter 28g (¼ stick)
- 1 tbsp milk 14g
- ½ tsp pure vanilla extract 2g
- 2 tbsp chocolate sprinkles 24g, for topping
Instructions
- Preheat oven to 350°F. Spray a donut tin generously with nonstick baking spray.
- Sift the flour into a large bowl.1 cup all-purpose flour
- Add the baking powder, baking soda, cocoa, salt, and sugar to the flour and whisk.½ tsp baking powder, ½ tsp baking soda, ⅓ cup unsweetened cocoa powder, ⅛ tsp kosher salt, ½ cup granulated sugar
- In a medium bowl, mix the egg, yogurt, oil, and vanilla extract together.1 large egg, ½ cup plain yogurt, ¼ cup canola oil, 1 tsp pure vanilla extract
- Pour the wet ingredients into the dry and mix until the batter is just smooth. Don't over mix. If you overwork it, the gluten will develop, and you will have chewy donuts.
- Transfer the batter into the donut tin using a spoon or piping bag. Fill each well only to a little more than ¾ full, as the donuts rise as they bake, and will overflow if you fill them all the way to the top.
- Bake for 8-10 minutes. Test if the donuts have been baked properly by inserting a toothpick. It should come out clean. Allow the donuts to cool for 5 minutes. Then flip the pans upside down over a wire rack. Repeat as needed until all donuts have been baked.
- Using a microwave-safe bowl, heat the chocolate chips, butter, milk, and vanilla extract for 30 seconds, or until melted (depends on microwave setting). Stir until smooth.½ cup chocolate chips, 2 tbsp unsalted butter, 1 tbsp milk, ½ tsp pure vanilla extract
- Generously frost the donuts with the chocolate glaze and top with sprinkles.2 tbsp chocolate sprinkles
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Baked Chocolate Donuts Step by Step
Gather ingredients and prepare oven: Preheat oven to 350°F. Spray a donut tin generously with nonstick baking spray.
Sift the flour: Sift 1 cup all-purpose flour into a large bowl.
Combine the dry ingredients: Add ⅓ cup unsweetened cocoa powder, ½ tsp baking powder, ½ tsp baking soda, ⅛ tsp kosher salt, and ½ cup granulated sugar to the flour and whisk to combine.
Combine the wet ingredients: In a medium bowl, combine 1 large egg, ½ cup plain yogurt, ¼ cup canola oil, and 1 tsp pure vanilla extract. Mix well.
Combine the wet and dry: Pour the wet ingredients into the dry and mix until the batter is just smooth, being careful not to over mix. You don’t want the gluten to develop, or you will have chewy donuts.
Fill the donut tin: Fill a piping bag with the batter and fill each donut well about ¾ full. The donuts rise as they bake and will overflow if you fill them all the way to the top.
Bake: Bake for 8-10 minutes. Test if the donuts are done by inserting a toothpick. It should come out clean. Allow the donuts to cool for 5 minutes and then flip the pan upside down over a wire rack. Repeat as needed until all donuts have been baked.
Make the glaze: Using a microwave-safe bowl, heat ½ cup chocolate chips, 2 tbsp unsalted butter, 1 tbsp milk, and ½ tsp pure vanilla extract, until melted. Stir until the mixture is smooth.
Frost the donuts: Generously frost the donuts with the chocolate glaze and top with sprinkles.
How to Store
Once the donuts have set, keep them in an airtight container, with the layers separated by parchment.
Chocolate donuts will keep in the refrigerator for up to 3-4 days. You can keep them at room temperature, but the chocolate will soften.
If you want to freeze these baked chocolate donuts, it’s best to do so without the glaze. Wrap them in plastic wrap and place in a freezer bag or container for up to 3 months.
Serving Suggestions
I find these donuts are the perfect afternoon treat, along with a steaming cup of bulletproof coffee, or for those hot summer days, an iced coffee usually fits the bill. For the kids, I like to make a batch of homemade lemonade.
They were pretty, but the flavor was kind of bitter like dark chocolate. Which is fine for some people, but we like more of a milk chocolate flavor.
Hi Jennifer, I’d recommend using milk chocolate chips in the glaze next time for a more milk chocolatey flavor!