Indulge in the rich, velvety delight of Baked Chocolate Donuts, a treat that’s as easy to make as it is irresistible. In just 26 minutes, you can whip up a batch of these moist, fluffy donuts with a decadent chocolate flavor that melts in your mouth. Perfectly balanced with a hint of sweetness, they’re a guilt-free way to satisfy your dessert cravings without the fuss of frying.
Each bite offers a heavenly combination of soft, cake-like texture and a subtle crunch from the glossy chocolate glaze. Packed with 2g of fiber and just 274 calories per donut, they’re a delightful indulgence you can feel good about. Whether for breakfast or dessert, these donuts are sure to become a household favorite.
Ingredients for Baked Chocolate Donuts
- Dry Ingredients:
- 1 ¾ cups (220 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- ¼ cup (50 g) light brown sugar (firmly packed)
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- Wet Ingredients:
- ¼ cup very hot water (boiling or steaming)
- ¼ cup (25 g) natural cocoa powder
- 4 Tablespoons unsalted butter (melted)
- 1 large egg (room temperature preferred)
- 1 ½ teaspoons vanilla extract
- ¾ cup (177 ml) buttermilk (or substitute with milk + ¾ teaspoon vinegar)
- ⅓ cup mini chocolate chips
- Glaze:
- 1 cup semisweet chocolate chips
- 2 ½ teaspoons coconut oil (or vegetable shortening)
Step-by-Step Instructions
- Preheat & Prepare: Preheat oven to 350°F (175°C). Lightly grease and flour a 12-count donut tin (or use baking spray). Set aside.
- Mix Dry Ingredients: In a large mixing bowl, whisk together flour, granulated sugar, brown sugar, cornstarch, baking powder, baking soda, and salt.
- Prepare Cocoa Mixture: In a separate bowl or large measuring cup, combine very hot water and cocoa powder. Whisk until smooth. Add melted butter and whisk until combined (small lumps are OK).
- Add Wet Ingredients: Whisk in the egg and vanilla extract. Then, add buttermilk and whisk until smooth.
- Combine Batter: Pour the cocoa mixture into the dry ingredients. Use a spatula to gently fold until halfway combined. Add mini chocolate chips and continue folding until just combined (do not over-mix).
- Fill Donut Tin: Drop batter evenly into the prepared donut molds (or use a piping bag for neater donuts).
- Bake: Bake on the center rack for 10-12 minutes, or until a toothpick inserted into the thickest part of a donut comes out clean or with fudgy crumbs.
- Cool: Let donuts cool in the pan for a few minutes, then transfer to a cooling rack to cool completely.
- Make Glaze: In a microwave-safe bowl, combine chocolate chips and coconut oil. Heat in 25-second intervals, stirring well between each, until melted and smooth.
- Glaze Donuts: Dip the smooth surface of each donut into the glaze. Return to the cooling rack to let the glaze set. Add sprinkles while wet, if desired.
Glaze It Up: Creative Topping Ideas
While the chocolate glaze is delicious on its own, you can elevate your baked donuts with fun toppings! Try sprinkling crushed nuts, shredded coconut, or colorful sprinkles while the glaze is still wet. For a fruity twist, drizzle melted white chocolate or a raspberry glaze over the top. Pro tip: Add a pinch of sea salt for a sweet-and-salty flavor combo!
Perfect Pairings: Serving Suggestions
These baked chocolate donuts pair wonderfully with a cup of coffee, hot cocoa, or a cold glass of milk. For a brunch spread, serve them alongside fresh fruit or yogurt. Feeling fancy? Dust them with powdered sugar or serve with a dollop of whipped cream for an extra indulgent treat.
Keep It Fresh: Storage and Reheating Tips
Store your donuts in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To keep the glaze from sticking, place parchment paper between layers. For a warm treat: Microwave for 10-15 seconds or pop them in a 300°F (150°C) oven for 5 minutes to revive their freshness.
Mix It Up: Recipe Variations
Customize your donuts to suit your taste! Swap the mini chocolate chips for chopped nuts, dried fruit, or even crushed cookies. For a richer flavor, use dark cocoa powder instead of natural cocoa. Feeling adventurous? Add a teaspoon of espresso powder to the batter for a mocha twist.
Donut-Making Made Easy: Equipment Guidance
A non-stick donut pan is essential for this recipe, but if you don’t have one, you can use a muffin tin instead—just adjust the baking time slightly. A piping bag or a ziplock bag with the corner snipped off makes filling the molds neat and mess-free. Bonus tip: Use a cookie scoop for evenly portioned batter every time!
Baked Chocolate Donuts
Ingredients
Dry Ingredients
- 1 ¾ cups all-purpose flour 220 g
- ¼ cup granulated sugar 50 g
- ¼ cup light brown sugar 50 g, firmly packed
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ¼ cup very hot water boiling or steaming
- ¼ cup natural cocoa powder 25 g
- 4 Tablespoons unsalted butter melted
- 1 large egg room temperature preferred
- 1 ½ teaspoons vanilla extract
- ¾ cup buttermilk 177 ml
- ⅓ cup mini chocolate chips
Glaze
- 1 cup semisweet chocolate chips
- 2 ½ teaspoons coconut oil or vegetable shortening
Instructions
- Preheat oven to 350F (175C) and lightly but thoroughly grease and flour (or spray with baking spray) a 12 count donut tin. Set aside.
- In a large mixing bowl, whisk together flour, sugars, cornstarch, baking powder, baking soda, and salt.
- Measure out steaming water into a large measuring cup or a separate mixing bowl. Immediately add cocoa powder and whisk until smooth.
- Whisk in butter until combined (it’s OK if small lumps form).
- Add egg and vanilla extract to cocoa mixture and whisk well.
- Add buttermilk and whisk until smooth.
- Add chocolate mixture to dry ingredients and use a spatula to gently fold together until about halfway combined.
- Add mini chocolate chips and continue to gently stir ingredients until just combined (do not over-mix or donuts could be dense, dry, and tough).
- Drop batter evenly into prepared donut molds (or pour the batter into a piping bag and pipe it in, this will give you neater donuts!).
- Transfer to center rack of 350F (175C) oven and bake for 10-12 minutes or until a toothpick inserted in the thickest part of a donut comes out clean or with fudgy crumbs. Allow donuts to cool in pan for several minutes before carefully turning out to a cooling rack to cool completely before covering with glaze.
- Combine chocolate chips and coconut oil in a small microwave-safe bowl and heat in 25-second intervals, stirring well in between, until chocolate and oil are completely melted and mixture is smooth.
- Dip the smooth surface of each donut entirely into the chocolate glaze. Return to a cooling rack for the glaze to set before enjoying. If desired, decorate glaze with sprinkles while icing is still wet.