Baked Chocolate Donuts

5 from 6 votes

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!

Prep Time15

Cook Time10

Total Time25

Course: Breakfast

Cuisine: American

Servings: 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