Chocolate Donuts Recipe

Course: Breakfast, Dessert

Cuisine: American

Prep Time: 25

Cook Time: 10

Total Time: 35

Servings: donuts

Calories: 269kcal

Author: Becky Hardin

These baked chocolate donuts are nothing short of heavenly! Light and fluffy chocolate donuts are glazed with chocolate icing for the most delicious sweet snack.

Print Recipe

Equipment

Kitchen Scale (optional)
Donut Tin
Piping Tip Set (optional)

Ingredients

1 cup all-purpose flour 120 grams
½ teaspoon baking powder 2 grams
½ teaspoon baking soda 3 grams
⅓ cup unsweetened cocoa powder 28 grams
⅛ teaspoon kosher salt
½ cup granulated sugar 100 grams
1 large egg 50 grams
½ cup plain yogurt 114 grams
¼ cup canola oil 50 grams
1 teaspoon pure vanilla extract 4 grams

For the Chocolate Glaze

½ cup chocolate chips 85 grams
2 tablespoons unsalted butter 28 grams (¼ stick)
1 tablespoon milk 14 grams
½ teaspoon pure vanilla extract 2 grams
2 tablespoons chocolate sprinkles 24 grams, for topping

Instructions

Preheat oven to 350°F. Spray a donut tin generously with nonstick baking spray.
In a large bowl, whisk the flour, baking powder, baking soda, cocoa, salt, and sugar together.
1 cup all-purpose flour, ⅓ cup unsweetened cocoa powder, ½ teaspoon baking powder, ½ teaspoon baking soda, ⅛ teaspoon 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 teaspoon pure vanilla extract
Pour the wet ingredients into the dry and mix until the batter is just smooth.
Transfer the batter into the donut tin using a spoon or piping bag. Fill each well only to a little more than ¾ full.
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 tablespoons unsalted butter, 1 tablespoon milk, ½ teaspoon pure vanilla extract
Generously frost the donuts with the chocolate glaze and top with sprinkles.
2 tablespoons chocolate sprinkles

Notes

Be sure to grease your donut pan before adding the batter. You really don't want them to get stuck in the tin!
Don't over-mix the donut batter. If you overwork it, the gluten will develop and you will have chewy donuts.
Don't overfill the donut molds. The donuts rise as they bake and will overflow if you fill them all the way to the top.

Storage: Store chocolate donuts in an airtight container at room temperature or in the refrigerator for up to 4 days. Freeze for up to 3 months.

Nutrition