These baked chocolate donuts are easy to make and so decadently delicious. Studded with little bites of melty chocolate inside and full of rich chocolate flavor, you won’t be missing the fryer for these!
Hello! Welcome to Craving Donuts, I’m so happy you’re here! Let’s get introduced! My name is Lexi, I have some serious donut cravings and a million donut creations floating through my head. Craving Donuts was born from a love of donuts that had grown to a point of my needing a space to appropriately share this love with the world. (I had reached a point in life where making donuts a part of it in one way or another was sounding VERY appealing and delicious… 😋)
My hope and goal for Craving Donuts is to provide you with the best donut recipes and to always be a top choice in your pursuit of a delicious donut. Behind every recipe is a love and passion for my craft which I sincerely hope always shines through! If you would like more information about who on earth is this donut fiend behind the screen and what this blog about, you can visit my About Me page here and my Blog Q&A page here!
So now that we’ve been acquainted, who’s ready for some chocolate donuts?? Oh, these aren’t just any chocolate donuts… they are my favorite chocolate donuts. My brother was the first to make them several years ago, and to this day it’s still a huge treat whenever he decides to make a batch. I’m rather picky about my donuts, and the chocolate variety is no exception. So to say that this recipe checks all my requirements for a good chocolate donut is kind of a big deal – especially since they aren’t even fried!
My Favorite Chocolate Donuts boasts a deep chocolate flavor (2 tablespoons of espresso powder will do that…) and a texture that is not too moist but also not dry in any way. The bites of melty chocolate inside put these over the top and the customization possibilities for this recipe are endless! (I tried a peppermint variation last year – super yummy!)
This recipe is easy to make and will have the most delicious chocolate donuts on your table in no time! Also as a side note, I feel it’s my duty to warn you that these donuts are super addicting – I may or may not be guilty of eating more than my fair share… I hope you enjoy this recipe as much as my family has!
Happy Donut Making!
I have noticed that different pan-types make a big difference in the baking times. I recently got a set of silicone donut pans and the baking time increased by about 5 minutes! The other type of pan I like to use and which is still my preferred is of the non-stick variety and bake in a much shorter time (erring closer to the 8-10 minute mark).
If you would like to make mini donuts, cut the recipe in half – unless you plan to feed a crowd. 🙂 (The same would go for donut holes)
If you are using a silicone donut pan, I find it best to let the donuts cool completely before trying to remove them. Otherwise, they tend to break easily.
Feel free to swap the glaze with another – a chocolate glaze/ganache would be delicious! Also, some sprinkles on top never hurt anything… 😉
My Favorite Chocolate Donuts
- 2 1/2 C. all-purpose flour
- 1 C. packed brown sugar
- 2/3 C. unsweetened cocoa powder
- 1/2 C. granulated sugar
- 2 tbsp. espresso powder or instant coffee granules.
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- 2 eggs, lightly beaten
- 1 C. buttermilk (or regular, whole milk)
- 1 C. 2 sticks unsalted butter, melted
- 1 tsp. vanilla extract
- 1 12 oz bag mini semi-sweet chocolate chips
- 4 C. powdered sugar
- 2 tbsp light corn syrup
- 1 tsp. vanilla extract
- 1/4 - 1/3 C. milk
- Preheat oven to 375° F.
- Generously spray a doughnut pan with cooking spray, set aside.
- In a large bowl, whisk together flour, brown sugar, cocoa powder, sugar, espresso powder, baking soda, baking powder, and salt. Make a well in center of flour mixture, set aside.
- In a medium bowl, combine egg, milk, melted butter, and vanilla.
- Add wet ingredients to flour mixture, stirring until smooth.(Some folding may be required to incorporate all the flour mixture.)
- Stir in chocolate chips.
- Spoon batter into pans, filling cavities about ¾ full (please see note below if you haven’t already!).
- Bake for 8-15 minutes (baking times vary by pan type), until tops spring back when lightly touched or toothpick comes out with moist crumbs attached when inserted.
- Remove from oven and let cool in pan for 5 minutes.
- Invert doughnuts onto a cooling rack and let cool almost completely before glazing. During this time you can go ahead and re-spray pan and bake more doughnuts.
For the glaze:
- In a medium bowl, combine first 3 ingredients.
- Add milk, whisking to combine (start with ¼ C. and add a little more if glaze is too thick).
- Place wax or parchment paper under rack/s with doughnuts.
- Spread glaze generously over doughnut tops, or dip if making mini doughnuts(if desired, top with sprinkles). Let stand a few minutes to allow glaze to set before serving.
- I have noticed that different pan types make a big difference in the baking times. Donuts baked in my non-stick pans tend to bake in about 8-10 minutes, while silicone takes a bit longer, about 15 or so minutes.
- If you are using a silicone donut pan, I find it best to let the donuts cool completely before trying to remove them, otherwise they tend to break easily.
- For mini doughnuts, I would recommend halving the recipe - unless you need more than 36 doughnuts (the recipe as is would yield about 70+). 🙂 For a mini doughnut pan, fill cavities ½ full instead of ¾. Bake for 6-8 minutes.
- These doughnuts are pretty versatile topping-wise. I haven’t tried any of these options personally, but I think some of these glazes/toppings would be fun to play around with: For a fall theme, try a pumpkin or maple glaze. | For Christmas, maybe a chocolate peppermint glaze with crushed peppermints on top? | A ganache topping would be tasty! | A plain powdered sugar coating would be fun as well... | Feel free to experiment around!
Recipe slightly adapted from Better Homes & Gardens.