There’s something irresistibly comforting about homemade donuts, especially when they’re of the chocolate variety. These Chocolate Baked Donuts bring all the joy of a coffee shop treat right to your kitchen, without the hassle of deep frying. Rich, cakey, and with that signature donut shape we all love, they’re perfect for weekend breakfasts or an afternoon pick-me-up with coffee.
What makes these donuts special is their tender crumb and deep chocolate flavor that satisfies any sweet tooth. And since they’re baked rather than fried, you can feel a little better about indulging in a second one!
Why You’ll Love This
- No deep fryer needed — just a standard donut pan and your oven
- Ready in under 45 minutes from start to finish
- Perfect chocolate flavor without being overly sweet
- Kid-friendly recipe that’s great for family baking projects
- Versatile base for different glazes and toppings
Ingredients
- ¾ cup all-purpose flour
- ½ cup white granulated sugar
- ⅓ cup cocoa
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup milk
- 2 tablespoons oil (olive or canola work well)
- ½ tablespoon vinegar (apple cider or white)
- 1 teaspoon vanilla extract
- ¼ cup butter
- 2 tablespoons cream or milk
- 1 tablespoon light corn syrup
- ½ teaspoon vanilla extract
- 2 ounces chocolate chips (semi-sweet or dark)
- ¾ cup powdered sugar
- Sprinkles
Instructions
- Preheat oven to 350°F (175°C). Lightly butter or spray a donut baking pan with non-stick cooking spray.
- In a medium to large bowl, whisk together the flour, sugar, cocoa, baking soda, and salt until well combined.
- In a smaller, separate bowl, stir together the milk, oil, vinegar, and vanilla extract.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir until no lumps remain and batter is smooth.
- Spoon the batter into the prepared donut pan, filling each cavity about ¾ full.
- Bake in the preheated oven for 14-15 minutes, or until a toothpick inserted into a donut comes out clean.
- Allow donuts to cool in the pan for 5 minutes before turning out onto a wire cooling rack to cool completely.
- In a medium pot over medium heat, melt the butter. Stir in the cream or milk, corn syrup, and vanilla extract.
- Add the chocolate chips to the pot, turning the heat down slightly if needed. Continue to cook and stir until the chocolate chips are completely melted and the mixture is smooth.
- Remove the pot from heat and whisk in the powdered sugar. For a lump-free glaze, you may want to sift the powdered sugar before adding it.
- Dip the top of each cooled donut into the still-warm glaze, allowing excess to drip off. Place back on the cooling rack.
- If using sprinkles or other toppings, add them immediately after glazing each donut, before the glaze sets.
Tips & Variations
- No buttermilk? Make your own by adding 1/2 tablespoon of lemon juice or vinegar to 1/2 cup of milk and letting it sit for 5 minutes.
- For a richer chocolate flavor, use Dutch-processed cocoa powder instead of regular.
- Try different toppings like crushed nuts, shredded coconut, or mini chocolate chips.
- Make a chocolate glaze by adding 2 tablespoons of cocoa powder to the glaze mixture.
- No donut pan? Use a mini muffin tin for bite-sized donut holes instead.
- For a mocha twist, add 1 teaspoon of instant espresso powder to the batter.
Serving Suggestions
These Chocolate Baked Donuts are delicious on their own, but pair wonderfully with a glass of cold milk or a hot cup of coffee. For a special breakfast or brunch, serve alongside fresh berries and whipped cream for a delightful contrast to the rich chocolate.
They also make a fun dessert when slightly warmed and topped with a scoop of vanilla ice cream and a drizzle of caramel sauce.
Notes
- Store in an airtight container at room temperature for up to 2 days.
- Donuts can be frozen unglazed for up to 1 month. Thaw and add glaze before serving.
- The batter should be thick but pourable. If it’s too thick, add a tablespoon of buttermilk.
- Donuts are done when a toothpick inserted comes out with a few moist crumbs (not wet batter).
FAQs
Can I make these donuts without a donut pan?
Yes! You can use a muffin tin to make donut “holes” instead. Just adjust the baking time to about 8-10 minutes.
Why did my donuts turn out dry?
Overbaking is usually the culprit. Check them early and remember they continue cooking slightly after removal from the oven.
Can I make the batter ahead of time?
It’s best to bake the batter right after mixing, as the leavening agents activate immediately. You can, however, prepare the dry and wet ingredients separately and combine them just before baking.
Are these donuts vegan?
No, but you can substitute plant-based milk with a splash of vinegar for the buttermilk, use a flax egg, and vegan butter to make them vegan-friendly.
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