Moist and fluffy chocolate glazed donuts that are baked, not fried. They’re glazed with a thick chocolate glaze and are perfect for any chocoholic craving something extra indulgent!
Donuts are one of my favorite desserts. Baked apple cider donuts in the fall and jelly donuts during Hanukkah time are always a treat! I love the shape and the colorful sprinkles or creamy glaze that covers the top. These chocolate glazed donuts are baked instead of fried, giving them a moist, cake-like texture.
Types of chocolate in the donuts
As a chocolate lover, anything that has chocolate two different ways is guaranteed to cure my chocolate cravings. There are two kinds of chocolate in this chocolate donut recipe: cocoa powder for the batter, and bittersweet chocolate for the glaze. Combined, these chocolate glazed donuts have a light yet moist crumb and a rich, smooth chocolate glazed top. Paired with a glass of milk, these can be a sweet breakfast treat or a nice afternoon snack. Both kids and adults love them!
What do I do if I don’t have a donut pan?
I love using a donut pan for this recipe because it just makes life easier. Donut pans are similar to muffin pans but have a hole in the middle to give you that fun donut shape. Most pans only have 6 molds in them so I recommend buying two pans. Be sure to grease the pan well as the batter can easily stick to the pan.
However, if you don’t have a donut pan you can make your own. Here’s what you’ll need:
Here’s what you’ll need:
- Muffin pan
- Tin foil
- Cooking spray
Here’s how to make your own DIY donut pan:
- Spray your muffin tin with cooking spray.
- Take a square of tin foil, about 5x5in works well, and roll it into a thick cylinder the size you want the hole of your donut to be.
- Next, stand the tin cylinder upright in the middle of each muffin tin, pressing it down flat so it stands up straight.
- This will allow you to pipe the donut batter around the tin cylinder in the muffin pan so each donut bakes with a hole in the middle.
How to make chocolate donuts
- Combine the dry ingredients. Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. Set aside.
- Mix together the wet ingredients, including the sugar. In a medium bowl whisk the egg and sugar until well combined. Add milk, yogurt, melted butter and vanilla extract, and whisk together well.
- Mix the wet and dry ingredients together. Pour the flour mixture into the wet ingredients and mix just until just combined. Note that the batter will be thick.
- Fill your pan. Fill donut cavities with batter ¾ way full using a spoon or a piping bag (it’s much easier with a piping bag).
- Bake. Bake for 9–10 minutes at 350°F/180° or until a toothpick inserted into the center of the donuts comes out clean. Allow to cool for 5 minutes in pan, then remove donuts from pan and transfer to a wire rack. Allow to cool completely before glazing.
Tip: If you don’t have a piping bag, you can place the batter in a large Ziploc bag and snip the corner. Then, squeeze the batter slowly into your donut pan.
The final step: chocolate glaze
No donut is complete without a frosted top! These chocolate frosted donuts get covered in a rich chocolate glaze made with bittersweet chocolate and butter. You can simply melt the ingredients, in intervals, in a microwave or use a double boiler. Be careful not to heat the chocolate too much.
To glaze the donuts:
- Dip the top of each donut into the chocolate glaze and place on a cooling rack to set.
- Shake some sprinkles on top for a colorful finish, if you like.
Since these donuts are baked, they’re best enjoyed the same day or can be kept for up to 3 days in the refrigerator. Any longer and the donuts lose their moist texture, but trust me, they won’t last longer than a day on your kitchen counter.
Tips for making chocolate glazed donuts
- Don’t over mix the batter. This can cause the donuts to be tough and dense. To avoid this, simply mix together all the ingredients until they are combined.
- You can make a makeshift piping bag if you don’t one. If you don’t have a piping bag for depositing the batter into your donut pan, you can place the batter in a large Ziploc bag and snip the corner. Then, squeeze the batter slowly into your donut pan.
- Use a good quality chocolate for the glaze. While any chocolate will work, I prefer using a better quality chocolate because the better the quality, the better it tastes! 🙂
More donut recipes I love:
- Banana Donuts with Maple Glaze: Full of rich flavors an perfect for fall and wintertime.
- Baked Cinnamon Sugar Donut Holes: Perfect for all occasions!
- Old-Fashioned Fried Sugar Doughnuts: Classic fluffy and tender fried donuts coated in sugar and a touch of cinnamon.
Chocolate Donuts
These soft and tender chocolate donuts have the texture of soft cake and are topped with a rich chocolate glaze.
Ingredients
Chocolate Donuts
- 1 cup (140g) all-purpose flour
- ¼ cup (25g) unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 1 large egg
- ½ cup (100g) granulated sugar
- ⅓ cup (80 ml) milk
- ¼ cup (60 ml) yogurt
- 2 tablespoons (30g) unsalted butter, melted
- ½ teaspoon pure vanilla extract
Chocolate Glaze
- ½ cup (85g) semi-sweet chocolate or chocolate chips
- 3 tablespoons heavy cream
- 2 tablespoons (30g) unsalted butter
Instructions
-
Preheat oven to 350°F/180°. Grease a donut pan* with oil or butter. Set aside.
-
Make the donuts: Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. Set aside.
-
In a medium bowl whisk egg with sugar until well combined. Add milk, yogurt, melted butter and vanilla extract, and whisk until combined. Pour into the flour mixture and mix until just combined. The batter will be thick.
-
Fill donut cavities with batter ¾ way full using a spoon or a piping bag (it's much easier with a piping bag)**. Cut a corner off the bottom of the bag and pipe the batter into each donut cup.
-
Bake for 9–10 minutes or until a toothpick inserted into the center of the donuts comes out clean. Allow to cool for 5 minutes in pan, then remove donuts from pan and transfer to a wire rack. Allow to cool completely before glazing.
-
Make the chocolate glaze: Melt the chocolate, heavy cream, and butter gently in the microwave (in 30-second intervals, stirring in between) or a double boiler until smooth. Dip the tops of the donuts into the chocolate glaze, and place on a cooling rack to set.
-
Donuts are best eaten the same day or keep them for up to 3 days in the refrigerator.
Recipe Notes
*No donut pan? No problem! You can make a DIY one at home.
Here’s what you’ll need:
-
- Muffin pan
-
- Tin foil
-
- Cooking spray
How to make a DIY donut pan:
-
- Spray your muffin tin with cooking spray.
- Take a square of tin foil, about 5x5in works well, and roll it into a thick cylinder the size you want the hole of your donut to be.
- Next, stand the tin cylinder upright in the middle of each muffin tin, pressing it down flat so it stands up straight.
- This will allow you to pipe the donut batter around the tin cylinder in the muffin pan so each donut bakes with a hole in the middle.
** If you don’t have a piping bag for depositing the batter into your donut pan, you can place the batter in a large Ziploc bag and snip the corner. Then, squeeze the batter slowly into your donut pan.
