Baked Chocolate Donuts
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5.0
6 reviews
Excellent
Baked Chocolate Donuts
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These fluffy and soft Baked Chocolate Donuts are topped with a thick and rich chocolate glaze that sets up just like the kind at the donut shop. They are a chocoholics' dream come true and perfect as a treat any time of the day!
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Ingredients
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
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Instructions
Donuts
- Preheat the oven to 350°F. Spray the molds with non-stick spray and set them to the side.
- In a large bowl, add the flour, sugar, cocoa powder, baking powder, and salt. Mix until combined.
- Melt the semisweet chocolate and butter in a medium microwave-safe bowl in the microwave in intervals of 20 seconds, until melted and smooth. Be careful not to burn the chocolate. Add the buttermilk, eggs, and vanilla to the chocolate mixture, stirring well.
- Add wet ingredients into the dry ingredients, little by little. Mix until combined. Be careful to not over mix.
- Using a piping bag, fill each pan cavity about 2/3 full, so they do not overflow.
- Bake for 8 to 10 minutes or until the donuts bounce when you touch them. Let them cool for 5 minutes before removing from the mold. Let them cool completely before adding the glaze.
- Add the chocolate glaze, and sprinkles. Enjoy!
Glaze
- Melt the chocolate and butter in 20 second bursts in the microwave. Be careful not to burn the chocolate.
- Whisk in the powdered sugar. Then add the milk little by little. You need it to be runny, but not so much that it drips off. It should have a thick consistency.
- Add your glaze to a piping bag. Pipe the glaze onto each donut. Add sprinkles to your donuts right away, before it sets.
Notes
- Storage: These will keep for 3-4 days in the fridge.
- Freezing: You can freeze the donuts for up to 2 months. Thaw in the fridge or on the counter before enjoying.
- The consistency of the icing can be adjusted by adding in extra milk or powdered sugar depending on the consistency you are looking for.
- You can make 12 donuts if you make them smaller. In this recipe I mentioned 11 because I prefer to have them a bit thicker.
- Buttermilk substitute: If you don't have buttermilk on hand, you can easily make a good buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to a 1 cup measuring cup, then fill it the rest of the way with milk (whole milk, preferably). Wait five minutes, then use in place of buttermilk in any recipe.
Nutrition Information
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Serving
1g
Calories
447kcal
(22%)
Carbohydrates
68g
(23%)
Protein
7g
(14%)
Fat
17g
(26%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
45mg
(15%)
Sodium
134mg
(6%)
Potassium
285mg
(8%)
Fiber
4g
(16%)
Sugar
42g
(84%)
Vitamin A
218IU
(4%)
Calcium
109mg
(11%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 11-12 donuts
Amount Per Serving
Calories 447 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 447kcal | 22% |
| Carbohydrates | 68g | 23% |
| Protein | 7g | 14% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 45mg | 15% |
| Sodium | 134mg | 6% |
| Potassium | 285mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 42g | 84% |
| Vitamin A | 218IU | 4% |
| Calcium | 109mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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