Baked Chocolate Donuts

Get ready for a chocolate lover’s delight with these delicious baked chocolate donuts! These donuts are the perfect treat to satisfy your chocolate donut cravings- rich cocoa goodness, a touch of vanilla, and a  rich chocolate glaze—your taste buds are in for a treat! These donuts are baked in a donut pan – so no frying required!​

Growing up we had this little donut shop on our Main Street and they had such delicious homemade donuts. And one donut I always had to make sure to go home with was a chocolate cake donut. I mean I was a kid. Were there any other donuts? Not in my tiny world. They brought me such joy as a kid.

And even as an adult they still bring me joy. They bring me even more joy when I don’t have to fry them. Like my baked pumpkin donuts and my apple cider donuts in the Fall. 

Listen I’m a love a good fried yeast donut , like my old-fashioned doughnuts, as much as the next person. But I don’t love having to wait around for my dough to rise and get out a big pot and fry a bunch of donuts in hot oil. I want my donut and I want it now. Who’s with me?

And from mixing up the batter to that perfect chocolatey glaze, this chocolate donut recipe has me hooked. It took a few rounds of getting that ultimate chocolate flavor matched with a fluffy texture you know you want in a donut. But after a few test batches I finally think I stumbled upon perfect chocolate donuts. 

See Also:

• Move over pumpkin! This butternut squash bread recipe is an easy loaf bread to make in the Fall.
• For more whole grain goodness, try my whole wheat blueberry muffins. These are the best breakfast treat!
• Sugar donuts are a fun breakfast treat to make with yeast! Dipped in sugar these donuts are light and fluffy.
• For a traditional Swedish breakfast treat during the holidays try making these St Lucia buns flavored with saffron!

Why You Will Love Them

• Chocolate Lover’s Paradise: If you’re a certified chocoholic, these doughnuts are your dream come true. These donuts use dark cocoa powder so they have tons of chocolate flavor.
• Easy and Quick: No need for complicated techniques or frying. These doughnuts come together in a snap, making them perfect for a spontaneous chocolate fix.
• Versatile Delight: Whether for breakfast, dessert, or an anytime snack, these doughnuts are a versatile delight. Pair them with your favorite beverage for an extra treat.

Ingredients Needed
For the donuts

• Dry Ingredients
  • 1 cup all-purpose flour (240 g)
  • 1/3 cup dark cocoa powder (Dutch processed, not natural/unsweetened)- Using Dutch-processed cocoa powder ensures a deep, rich chocolate flavor. Make sure to use Dutch process and not natural cocoa which will react differently.
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
• Wet Ingredients
  • 1 large egg, room temperature
  • 1/4 cup buttermilk, room temperature- Bringing the buttermilk to room temperature ensures better incorporation into the batter. If you don’t have any, you can make a homemade buttermilk.
  • 1/2 teaspoon vanilla extract
  • 1/4 cup unsalted butter, melted and slightly cooled
• Optional
  • 1/4 cup mini chocolate chips– For an extra burst of chocolate, add mini chocolate chips to the batter.

Chocolate icing

• 1/2 cup (85 g) chocolate chips
• 4 tablespoons heavy cream 
• 2 teaspoons corn syrup, optional  – This helps to make for a shiny glaze but can be omitted.
• 1/2 teaspoon vanilla extract 

How to Make These Baked Chocolate Donuts

Preparation:

Preheat the oven to 350°F. Lightly grease two non-stick doughnut pans.

In a medium or small bowl, whisk together cocoa, flour, sugar, baking powder, baking soda, and salt. Set aside this flour mixture.

Making the Batter:

In a large mixing bowl, whisk together eggs, buttermilk, vanilla, and melted butter.

Add the dry ingredients to the wet ingredients, stirring just until combined. Fold in chocolate chips if using.

Spoon the batter into the greased donut pans or baking sheet, filling each well about half full.

I like to use a piping bag to make it easier but you can also use a spoon.

Baking:

Bake for 10-12 minutes, or until a toothpick comes out clean. The tops should spring back when touched.

Allow the doughnuts to rest for a minute, then release them from the pan onto a cooling rack. Allow to cool on a wire rack before glazing.

Chocolate Icing:

Heat heavy cream and chocolate chips in a microwave-safe bowl for 1 minute. Let it sit for 2 minutes without stirring.

Whisk the mixture until smooth. Add corn syrup and vanilla, whisking until combined.

Dip the top of each doughnut in the icing or spread icing on them.

Add chocolate sprinkles if desired.

Recipe Tips

• Pipe batter. Use a piping bag or a plastic bag with the tip cut off for precise and mess-free batter distribution.
• Use room temperature ingredients. For an extra fluffy texture, make sure all your ingredients are at room temperature.
• Do not overmix. Once you combine the wet and dry ingredients only stir until the last of the flour has been incorporated. If the batter is slightly lumpy that’s ok. If you continue to mix it will create a tough textured donut in the end.

Storage

Store these donuts in an airtight container at room temperature for a couple of days. I find them best the day of, but will still be enjoyable a few days later as long as they are stored properly. 

If you have any leftovers they are wonderful to freeze! Make sure they are cooled completely before freezing. I like to store in a large freezer bag. For best storage you can wrap each in plastic wrap first then store in a bag or airtight container. These will keep for up to 3 months. I thaw at room temperature unwrapped before eating. 

Recipe Variations

• Milk: If you don’t have buttermilk on hand make your own. Combine 1/4 cup regular milk with a teaspoon of lemon juice or vinegar and let sit for 10 minutes until thick and curdled looking. 
• Make a vanilla glaze. Instead of a chocolate glaze make a simple glaze by combining 1 cup powdered sugar, 1-2 Tablespoons milk, and 1/2 teaspoon vanilla. 
• Add rainbow sprinkles. On top of the thick chocolate glaze, try adding a few rainbow sprinkles for a fun easy colorful garnish!
• Add a caramel drizzle. On top of the chocolate ganache icing, try a little drizzle of caramel sauce and a sprinkle of sea salt for a fun twist!

Allergy Swaps

• Gluten Free: Use a gluten free flour blend. I like GF Jules flour, but another brand will work fine. Make sure to use gluten free baking powder and gluten free vanilla extract.
• Dairy Free: Use a dairy free butter. I like Myokos vegan butter in the batter or swap with an oil (like melted coconut oil or neutral oil such as vegetable, canola- I like avocado oil). Make a dairy free buttermilk by combining a plant-based milk (I like almond milk or oat milk) with 1 teaspoon lemon juice or vinegar. And for the icing you can swap the heavy cream with coconut cream. 
• Lactose Free: Use a lactose free butter (I like Green Valley). Or you can use an oil (like melted coconut oil or neutral oil such as vegetable, canola- I like avocado oil). You can make a homemade buttermilk using Lactaid milk or a plant-based milk by 1/4 cup milk with 1 teaspoon lemon juice or vinegar. 
• Vegan: I haven’t tested these with an replacement but you can experiment with a flax egg. Combine 1 Tbs. flaxseed meal with 2 1/2 Tbs. water and let sit for 5 minutes before using. Use a dairy free butter. I like Myokos vegan butter, or use an oil instead. Make a dairy free buttermilk by combining a plant-based milk (I like almond milk or oat milk) with 1 teaspoon lemon juice or vinegar. And for the icing you can swap the heavy cream with coconut cream. 
• Egg Free:  I haven’t tested these with an replacement for eggs but you can experiment with a flax egg. Combine 1 Tbs. flaxseed meal with 2 1/2 Tbs. water and let sit for 5 minutes before using.

Recipe FAQs

More Breakfast Recipes

If you’re craving more brunch treats, then be sure to try my kolaches, which are like a yeasted pastry bun filled with different jams and fillings! They’re super fluffy and delicious!

Or try my easy butter swim biscuits! They are made with melted butter so no biscuit cutters or rolling out of dough. Top with my honey butter for a yummy, easy breakfast recipe.

Popular Recipes to Try

• Self Rising Flour Biscuits
• Lemon Cookies
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Baked Chocolate Donuts

These baked chocolate donuts are the perfect treat to satisfy your chocolate donut cravings- rich cocoa goodness, a touch of vanilla, and a  rich chocolate glaze. These donuts are baked in a donut pan – so no frying required!

5 from 6 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 8 donuts

Calories: 290kcal

Author: Heather Perine

Ingredients

Doughnuts

• ▢ ⅓ cup (23 g) dark cocoa powder (Dutch processed, not natural/unsweetened)
• ▢ ¾ cups (90 g) All-Purpose Flour spooned and leveled
• ▢ ½ cup (100 g) granulated sugar
• ▢ ¼ teaspoon baking soda
• ▢ ¼ teaspoon baking powder
• ▢ 1/4 teaspoon fine sea salt
• ▢ 1 large eggs room temperature
• ▢ ¼ cup (60 ml) buttermilk room temperature
• ▢ ½ teaspoon Vanilla Extract
• ▢ ¼ cup (60 ml) unsalted butter melted and slightly cooled
• ▢ ¼ cup mini chocolate chips optional

Chocolate icing

• ▢ 1/2 cup (85 g) semi-sweet chocolate chips
• ▢ 1/4 cup (60 ml) heavy cream
• ▢ 2 teaspoons corn syrup optional
• ▢ 1/2 teaspoon vanilla extract

Instructions

• Position rack in center of oven. Preheat the oven to 350°F (180°C). Lightly grease two non stick donut pans.
• In a medium mixing bowl, whisk together the cocoa, flour, sugar, baking powder, baking soda, and salt. Set aside. ⅓ cup (23 g) dark cocoa powder (Dutch processed, not natural/unsweetened) ¾ cups (90 g) All-Purpose Flour ½ cup (100 g) granulated sugar ¼ teaspoon baking powder ¼ teaspoon baking soda 1/4 teaspoon fine sea salt
• In a large mixing bowl, whisk together the eggs, buttermilk, vanilla and melted butter. 1 large eggs ¼ cup (60 ml) buttermilk ½ teaspoon Vanilla Extract ¼ cup (60 ml) unsalted butter
• Add the dry ingredients to the wet ingredients, stirring with a spatula or wooden spoon just until the last of the flour is combined. Fold in chocolate chips if using. ¼ cup mini chocolate chips
• Spoon the batter into the prepared pan(s), filling the wells about half full. Do not overfill. Or use a piping bag and pipe the batter easily into the donut pans.
• Bake the doughnuts for 10-12 minutes, or until a toothpick inserted into the center of one comes out clean or with a few moist crumbs. Tops should Spring back when touched.
• Remove the doughnuts from the oven and let rest in the pan for 1 minute then loosened edges (do not let rest too long or they will stick). Turn the pan upside down over a rack, and give the pan a gentle tap and shake to release the donuts. If one or two donuts stick, use the spatula or knife to loosen them further.
• To make the icing: Heat heavy cream and chocolate chips in a microwave safe bowl for 1 minute. Let sit for 2 minutes. Do not stir during this time. Then whisk smooth. Add corn syrup and vanilla. Whisk until combined. 1/4 cup (60 ml) heavy cream 1/2 cup (85 g) semi-sweet chocolate chips 2 teaspoons corn syrup 1/2 teaspoon vanilla extract
• Dip the top of each doughnut in the icing, spreading to coat; or simply spread icing on the doughnuts. Garnish with sprinkles if desired.

Notes

• Storage: Store doughnuts, loosely covered, at room temperature for a couple of days; freeze for longer storage. I find them best the day of, but will still be enjoyable a few days later as long as they are stored properly. You can wrap in plastic wrap or aluminum foil. Then place them all in a freezer bag. Freeze for up to 3 months. Thaw at room temperature unwrapped before enjoying. They will thaw quickly!
• Milk: If you don’t have buttermilk on hand make your own. Combine 1/4 cup regular milk with a teaspoon of lemon juice or vinegar and let sit for 10 minutes until thick and curdled looking. 
• Gluten Free: Use a gluten free flour blend. I like GF Jules flour, but another brand will work fine. Make sure to use gluten free baking powder and gluten free vanilla extract.
• Dairy Free: Use a dairy free butter. I like Myokos vegan butter in the batter or swap with an oil (like melted coconut oil or neutral oil such as vegetable, canola- I like avocado oil). Make a dairy free buttermilk by combining a plant-based milk (I like almond milk or oat milk) with 1 teaspoon lemon juice or vinegar. And for the icing you can swap the heavy cream with coconut cream. 
• Lactose Free: Use a lactose free butter (I like Green Valley). Or you can use an oil (like melted coconut oil or neutral oil such as vegetable, canola- I like avocado oil). You can make a homemade buttermilk using Lactaid milk or a plant-based milk by 1/4 cup milk with 1 teaspoon lemon juice or vinegar. 
• Vegan: I haven’t tested these with an replacement but you can experiment with a flax egg. Combine 1 Tbs. flaxseed meal with 2 1/2 Tbs. water and let sit for 5 minutes before using. Use a dairy free butter. I like Myokos vegan butter, or use an oil instead. Make a dairy free buttermilk by combining a plant-based milk (I like almond milk or oat milk) with 1 teaspoon lemon juice or vinegar. And for the icing you can swap the heavy cream with coconut cream. 
• Egg Free:  I haven’t tested these with an replacement for eggs but you can experiment with a flax egg. Combine 1 Tbs. flaxseed meal with 2 1/2 Tbs. water and let sit for 5 minutes before using.
• Pan: If you don’t have a donut pan you can bake these in a muffin pan and make “donut chocolate muffins” instead. They make take a little longer to bake.

Nutrition

Calories: 290kcal | Carbohydrates: 36g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 46mg | Sodium: 133mg | Potassium: 171mg | Fiber: 3g | Sugar: 23g | Vitamin A: 347IU | Vitamin C: 0.1mg | Calcium: 44mg | Iron: 2mg

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