Baked Chocolate Donuts

5 from 2 votes

These fluffy and soft Baked Chocolate Donuts 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!

Prep Time15

Cook Time10

Total Time25

Course: Breakfast

Cuisine: American

Servings: -12 donuts

Calories: 447kcal

Author: Amy Nash

Ingredients

Batter

2 ¼ cups all-purpose flour, sifted (281g)
¾ cup brown sugar (150g)
5 Tablespoons unsweetened cocoa powder (26g)
2 teaspoons baking powder
Pinch of salt
½ cup semisweet chocolate chips (3 ounces)
2 Tablespoons salted butter, melted
¾ cup buttermilk (180ml)
2 large eggs, lightly beaten
1 teaspoon pure vanilla extract
Non-stick spray

Glaze

1 ¼ cups semisweet chocolate chips (8 ounces)
2 Tablespoons salted butter
1 ½ 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

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 ⅔ 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.

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