There's something undeniably captivating about the aroma of freshly baked donuts wafting through the kitchen. Biting into a soft, chocolatey treat is almost irresistible. If you're a donut lover like me, you're in for a real treat with this delightful Baked Chocolate Donut Recipe.
Not only are they incredibly easy to make, but they also boast a rich, fudgy flavor that will leave you craving more. So, let's dive right in and discover how to whip up these heavenly goodies!
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Reasons to love these baked chocolate donuts
- Baked donuts are surprisingly easy to make, and much less complicated than fried donuts. Perfect for the beginner baker who never thought homemade donuts could be possible for a novice baker (they are!)
- These donuts are full of rich, chocolatey flavor, making them perfect for any chocolate lover
- They have such a moist and fluffy texture that one would guess that they’re actually homemade!
- They come in a mini version, too - try my Mini Chocolate Donuts for a fun bite-sized version
Ingredients & substitutions for this baked donut recipe
- All-purpose flour
- Unsweetened cocoa powder: I recommend using a good quality cocoa powder. Not only will it make your donuts taste better, higher quality also tends to clump less
- Baking powder
- Baking soda
- Kosher salt: or your preferred type of salt. Feel free to reduce the amount of salt to your taste preference
- Espresso powder (optional): This ingredient enhances the chocolate flavor in the donuts. Feel free to omit if you prefer
- Eggs: Remove your eggs from the fridge about 30 minutes before using. This will allow them to come to room temperature and incorporate better with your other ingredients
- Dark brown sugar: The extra molasses in dark brown sugar adds a rich, caramelly flavor to your donuts
- Milk: I recommend using whole milk or 2% milk. It's best to remove the milk from the fridge at least 30 minutes prior to baking to allow it to reach room temperature. Room temperature ingredients combine better together than cold ingredients
- Full-fat sour cream or plain full-fat Greek yogurt: Either full-fat sour cream or Greek yogurt will work for this recipe. Allow it to come to room temperature before adding to the rest of your ingredients
- Unsalted butter: Melt the butter and allow it to cool slightly before using
- Vanilla extract: Use high-quality vanilla extract to achieve the best flavor
Non-stick 6-cavity donut baking pans are inexpensive, make for beautiful baked donuts, and easy clean-up.
A delicious and rich chocolate glaze takes these donuts to the next level! This step is optional but highly recommended. To make the glaze you will need:
- Milk chocolate chips: I tested this recipe using semi-sweet chocolate and found the glaze too overpowering for the mini donuts. Milk chocolate, on the the hand, provided just the right level of sweetness without being overpowering. Non dairy chocolate can be substituted. Check to make sure it melts well before melting the full amount
- Milk: I recommend using whole milk or 2% milk. Since the glaze is essentially a chocolate ganache, milk is used to thin out the melted chocolate rather than vegetable oil. Non dairy milk can be substituted
- Sprinkles for garnish: these are optional, but so fun!
How to make baked chocolate donuts
In a large bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, salt, and espresso powder (if you want an extra kick of flavor). Set this bowl of dry ingredients aside for now.
Next, pour in the melted butter and vanilla extract, whisking vigorously until all the ingredients are fully combined. Be sure to embrace the heavenly aroma that fills the air as you whisk away!
Now it's time to bring the dry and wet ingredients together. Pour the wet mixture into the bowl of dry ingredients, and gently mix until everything is just combined. Be careful not to overmix, as it could result in dense donuts. The batter will be thick and luxurious, a telltale sign of the chocolatey goodness that awaits.
To make the piping process easier, transfer the batter into a piping bag or a Ziplock bag with about half an inch of one corner cut off. This will allow you to effortlessly pipe the batter into the donut cavities, filling each one to about half or two-thirds full. Avoid the temptation to overfill them; we want perfectly formed donuts!
Slide the donut pan into the preheated oven and bake for 9 to 10 minutes, or until the tops and edges look set and bounce back gently when pressed. Keep a watchful eye on them, as over-baking can result in dry donuts.
Once baked to perfection, remove the donuts from the oven and let them cool in the pan for about two minutes. Then, carefully turn them out onto a wire rack placed over a large piece of parchment paper or a baking sheet. Allow the donuts to cool down a bit until you can handle them without burning your fingertips.
Now, if you want to make these delectable donuts even more impressive let's move on to the optional Chocolate Glaze:
Combine the milk chocolate chips and milk in a microwave-safe bowl or measuring cup. Heat for 30 seconds on high or until the liquid is steaming and starting to bubble. Stir until the chips have melted and the icing is smooth. Alternately, warm the chocolate and cream in a small saucepan over low heat until melted and thick
Dip the top of each cooled chocolate donut in the icing. Garnish with sprinkles, if desired, allow to dry on a cooling rack.
- Be sure to avoid overfilling your donut molds. Fill to about half, or two-thirds full. Overfilling may result in misshapen donuts
- A Ziplock bag works as a great substitute for a piping bag! Simply fill the bag with your batter and snip off a small piece of the corner. Pipe away!
- Want to add a finishing touch to your donuts? Add some rainbow or chocolate sprinkles atop your glaze
Like this recipe? Follow me on Pinterest for lots more recipes just like this one! And don’t forget to pin this recipe for later by clicking on one of the images below the recipe. Or, click on any of the images in this post to save to Pinterest.
How to store these baked chocolate donuts?
Once donuts have come to room temperature, they can be stored in an airtight container or ziplock bag for up to 5 days. I recommend placing the donuts in a single layer on a baking sheet covered with plastic wrap or a large Tupperware container with a lid so they all fit in a single layer. Do not stack the donuts, as the icing will stick.
Can baked donuts be frozen?
If you would like to keep your donuts even longer, you can freeze them! Simply put the unglazed donuts in a plastic bag or container, and freeze them.
If you want to be extra careful to avoid freezer burn, you can also wrap them in a layer of aluminum foil or plastic wrap. These donuts will last for up to 3 months in the freezer. Thaw at room temperature then glaze and serve.
Can I make these donuts smaller?
If you'd prefer to make a more bite-sized version of these donuts to cure any chocolate craving, check out my mini chocolate donut recipe!
FOR ALL MY FAVORITE BAKING TOOLS INCLUDING THOSE USED TO MAKE THIS RECIPE, CHECK OUT MY BAKING RESOURCES PAGE!
More Delicious Donut Recipes
Glazed donuts are such a classic and nostalgic sweet treat! And with a slightly crunchy outside and perfectly soft inside, these delectable glazed donuts simply can't be beaten!
Prefer vanilla over chocolate? Then these homemade donuts are for you! The best part is, they'll be ready in under 30 minutes!
These donuts are totally irresistible! And the fact that they're baked instead of fried makes this easy recipe perfect for new bakers!
Did you enjoy a KICKASS BAKER recipe? Please share a comment and leave a 5 Star ⭐️⭐️⭐️⭐️⭐️ Rating on this recipe! We appreciate you sharing your feedback!
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon espresso powder optional
- 2 large eggs at room temperature
- ⅔ cup dark brown sugar packed
- ½ cup milk at room temperature
- ½ cup full-fat sour cream at room temperature, or plain full-fat Greek yogurt
- 8 tablespoons unsalted butter melted
- 2 teaspoons vanilla extract
Chocolate Glaze (optional)
- 1 cup milk chocolate chips
- 4 tablespoons milk
- Sprinkles for garnish
- Preheat the oven to 350°F. Spray two donut pans with nonstick cooking spray. Set aside.
- In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, salt, and espresso powder, if using. Set aside.
- In a separate medium bowl, whisk together the egg, brown sugar, milk, and sour cream until smooth and no lumps appear.
- To the wet ingredients, add in the melted butter and vanilla, whisking until fully combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined and no dry flour spots appear. Do not over mix. The batter will be thick.
- Add the batter to a piping bag or a ziplock bag with ½ an inch of one corner cut off. Pipe the batter into the donut cavities, filling each about ½-⅔ of the way. Do not overfill.
- Bake for 9-10 minutes or until the tops and edges look set and bounce back when pressed gently.
- Allow the donuts to cool for about two minutes and turn them out onto a wire rack set on a large piece of parchment paper or over a baking sheet. Allow the donuts to cool down a couple of minutes until you can handle them.
Chocolate Glaze (Optional)
- Combine the chocolate chips and milk in a microwave-safe bowl or measuring cup. Heat for 30 seconds on high or until the liquid is steaming and starting to bubble. Stir until the chips have melted and the icing is smooth. Alternately, warm the chocolate and milk in a small saucepan over low heat until melted and thick.
- Dip the top of each donut in the icing to coat the donut fully. Top with sprinkles, if desired
- Store glazed donuts on a baking sheet covered loosely with parchment paper or plastic wrap at room temperature for up to 2 days
- For longer storage, place in a single layer on a baking sheet covered with plastic wrap or a large Tupperware container with a lid so they all fit in a single layer. Do not stack the donuts, as the icing will stick
- Unglazed donuts may be frozen for up to 3 months. Place the donuts in a single layer on a baking sheet and freeze for at least 2 hours. Place the frozen donuts in a freezer safe bag and store in the freezer for up to 3 months. Remove the donuts from the freezer and allow them to thaw at room temperature then glaze and serve