Description
These Baked Chocolate Donuts are incredibly moist, easy to make, and packed with rich chocolate flavor. Perfectly baked and topped with a luscious chocolate glaze, they make a delicious treat for any occasion without the need for frying.
Ingredients
Scale
Batter
- 2 1/4 cups all-purpose flour sifted (281g)
- 3/4 cup brown sugar (150g)
- 5 Tablespoons unsweetened cocoa powder (26g)
- 2 teaspoons baking powder
- Pinch of salt
- 1/2 cup semisweet chocolate chips (3 ounces)
- 2 Tablespoons salted butter melted
- 3/4 cup buttermilk (180ml)
- 2 large eggs lightly beaten
- 1 teaspoon pure vanilla extract
- Non-stick spray
Glaze
- 1 1/4 cups semisweet chocolate chips (8 ounces)
- 2 Tablespoons salted butter
- 1 1/2 cup powdered sugar (180g)
- 3–4 Tablespoons warm milk heated in the microwave for 20–30 seconds
- Optional: sprinkles, chopped nuts, coconut, mini chocolate chips, or other toppings
Instructions
- Prepare the Donut Molds: Preheat the oven to 350°F (175°C). Spray the donut molds generously with non-stick spray to ensure easy removal after baking.
- Mix Dry Ingredients: In a large bowl, combine the sifted all-purpose flour, brown sugar, unsweetened cocoa powder, baking powder, and a pinch of salt. Stir until these ingredients are thoroughly mixed.
- Melt Chocolate and Butter: In a microwave-safe bowl, melt the semisweet chocolate chips together with the salted butter in 20-second intervals, stirring in between, until smooth and fully melted. Take care not to burn the chocolate.
- Add Wet Ingredients: To the melted chocolate and butter mixture, add the buttermilk, lightly beaten eggs, and pure vanilla extract. Stir well to combine all wet ingredients.
- Combine Wet and Dry Mixtures: Gradually pour the wet ingredient mixture into the dry ingredients, mixing gently until just combined. Avoid over-mixing to keep the batter light and tender.
- Fill Donut Molds: Using a piping bag for precision, fill each cavity of the donut pan about two-thirds full to prevent overflow during baking.
- Bake the Donuts: Bake in the preheated oven for 8 to 10 minutes, or until the donuts spring back to the touch, indicating they are done.
- Cool Donuts: Allow the donuts to cool in the pan for 5 minutes before carefully removing them. Let them cool completely on a wire rack to ensure the glaze sticks properly.
- Prepare the Chocolate Glaze: Melt the semisweet chocolate chips and salted butter in the microwave in 20-second bursts, stirring frequently until smooth and fully melted.
- Mix Glaze Ingredients: Whisk the powdered sugar into the melted chocolate mixture. Gradually add warm milk, 3 to 4 tablespoons, to achieve a thick but pourable consistency—thick enough to coat but not drip excessively.
- Glaze the Donuts: Place the glaze into a piping bag and pipe or spread the glaze onto each cooled donut. Immediately add optional toppings like sprinkles, chopped nuts, or mini chocolate chips before the glaze sets.
- Serve and Enjoy: Allow the glaze to set for a few minutes, then enjoy your moist, delicious baked chocolate donuts.
Notes
- Storage: Store the donuts in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: Donuts can be frozen for up to 2 months. Thaw in the refrigerator or at room temperature before serving.
- Glaze Consistency: Adjust the thickness of the chocolate glaze by adding extra milk to thin it out or more powdered sugar to thicken it as desired.
- Yield: This recipe makes approximately 11 thick donuts; you can make 12 smaller donuts if preferred.
- Buttermilk Substitute: If you don’t have buttermilk, mix 1 tablespoon of lemon juice or white vinegar with milk to make 1 cup and let it sit for 5 minutes to curdle before using as a substitute.
