Chocolate baked donuts are a sweet treat that combines the rich flavor of indulgent chocolate with the soft and fluffy texture of donuts. Made with a chocolate-infused batter and baked in a donut pan until tender, they are an easier alternative to traditional fried donuts that the whole family will love for breakfast or snack!
Easy to make and ready in only 20 minutes, this chocolate baked donut recipe is the cure to any chocolate lover craving! They are baked instead of fried which gives them a delicate moist cake-like texture.
These fluffy donuts are the perfect sweet treat! Serve them for a special holiday breakfast on Valentine’s Day or as an anytime snack any day of the week. Speaking from experience, it’s hard to just have one chocolate donut, though!
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Why You Will Love These Baked Donuts
- Rich and indulgent: These baked chocolate donuts are sure to satisfy any chocoholic!
- Flavorful: Using a good quality cocoa powder and butter instead of oil adds mouthwatering chocolate flavor.
- Easy to make: With no yeast and simple ingredients, these baked chocolate donuts can be ready in only 20 minutes!
- Family friendly: Homemade baked chocolate donuts served with a glass of cold milk are a favorite treat with both kids and adults alike.
Ingredients for Chocolate Baked Donuts
- Flour: All-purpose flour or use pastry flour for a lighter crumb in the chocolate baked donuts.
- Cocoa powder: Unsweetened dutch processed cocoa is best.
- Baking powder and baking soda: For lift and rise in the chocolate baked donuts.
- Salt: Enhances taste.
- Granulated sugar: Adds a sweet taste!
- Butter: Your butter will need to be melted and cooled. Unsalted butter is usually used in baked goods, if using salted butter adjust added salt accordingly.
- Egg: One large egg that has been brought to room temperature.
- Vanilla extract: Pure vanilla extract for best taste.
- Greek yogurt: Adds moisture to the donuts, sour cream could be used instead.
- Milk: 2% milk or whole milk for rich taste.
How to Make Chocolate Donuts
Combine dry ingredients: In a large bowl whisk together the flour, cocoa, baking powder, baking soda salt and sugar.
Whisk wet ingredients: In a medium sized bowl whisk together the melted butter, egg, yogurt, milk and vanilla.
Combine wet and dry ingredients: Add the wet ingredients to the dry ingredients and mix just until combined. Do not overmix! Only stir 14-15 times.
Fill the donut pan: Pour the donut batter into a piping bag and fill the greased donut pan until almost full or use a small spoon and spatula.
Bake: Bake for approximately 10 minutes at 350°F or until a toothpick comes out clean or with a few crumbs attached. Let the donuts cool for about 10 minutes in the pan then move to a wire rack to cool completely. Enjoy your yummy donuts!
- Chocolate glazed donuts: Cool chocolate baked donuts completely then dip the top of the donuts into a rich and silky chocolate glaze.
- Double dip in a vanilla glaze: For a donut shop style of glaze, combine powdered sugar, vanilla extract and milk and stir until a thin consistency is obtained. While warm, dip the donuts and place on a wire rack. After dipping once, dip again for even more sweet flavor.
- Flour: For healthier chocolate cake donuts, use white whole wheat flour instead of all-purpose flour.
- Chocolate chips: Add mini chocolate chips into the chocolate donut recipe batter for even more chocolate flavor!
- Toppings: Add rainbow sprinkles, grated chocolate, chopped nuts, coconut flakes, chopped peanut butter cups or even a chocolate buttercream frosting or cream cheese frosting.
- Measure flour correctly: Too much flour will lead to dense cake donuts. If you do not have a kitchen scale, use the spoon and level method to accurately measure your flour. Scoop the flour into the measuring cup and then level with a knife.
- Don’t overmix the batter: Overmixing your chocolate donut batter will lead to tough donuts.
- Room temperature ingredients: Room temperature egg, milk and Greek yogurt will incorporate into your batter better and lead to even baking.
- Disappearing donut hole: If your donuts puffed up and filled the donut hole while baking, push the base of a piping tip through the center to cut out the hole again after the donut has cooled.
- Cool completely: If you are using a chocolate glaze or ganache, your donuts will need to be completely cooled. Otherwise the glaze will slide right off the donut.
Why are my baked donuts dry?
The most likely reason is that you overbaked this chocolate donuts recipe. Overbaking any baked goods will lead to dry desserts. Another reason could be that you did not measure your ingredients correctly or that you overmixed them. If this is a common occurrence, investing in a kitchen scale can ensure measuring accuracy and remember to only mix your ingredients until they are combined.
What do I do if I don’t have a donut pan?
Buy a donut pan! If you still insist though on using what you have you can use a muffin tin. Here is how you can DIY a donut pan. Take a small square piece of foil and roll it into a thick cylinder about the size you want your donut hole to be. Place the foil cylinder in a muffin pan and flatten the bottom against the pan. Grease your pan well then pipe your batter around the foil.
How to store leftover donuts?
Store any leftover chocolate baked donuts in an airtight container in a cool, dry place in your kitchen for up to 3 days.
Can I freeze donuts?
Yes these baked donuts can be frozen which makes them perfect for a treat later on! If you are planning on freezing them, do not glaze them. Cool completely then flash freeze on a parchment lined baking sheet. After, wrap each one in foil and store in a freezer safe container for up to 3 months. Thaw while still wrapped in the refrigerator overnight. Warm up in the microwave if desired and top with a glaze.
More Donut Recipes
Chocolate Baked Donuts
- 1 cup all purpose flour or pastry flour
- ¼ cup unsweetened dutch processed cocoa (sifted)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 pinch salt
- ⅓ cup granulated sugar
- 3 tablespoons butter melted & cooled
- 1 large egg (room temperature)
- ½ teaspoon vanilla
- ⅓ cup greek yogurt
- ⅓ cup milk (2% or whole milk)
- Pre-heat oven to 350F/180C. Grease and flour or spray a 6 medium muffin pan.
- In a large bowl whisk together the flour, cocoa, baking powder, baking soda salt and sugar.
- In a medium bowl whisk together the melted butter, egg, yogurt, milk and vanilla.
- Add the wet ingredients to the dry ingredients and mix just until combined. Do not over mix, about 14-15 stirs.
- To fill the donut pan you can either pour the donut batter into a piping bag and fill the prepared donut pan until almost full or use a small spoon and spatula.
- Bake for approximately 10 minutes or until a toothpick comes out clean or with a few crumbs attached. Let the donuts cool for about 10 minutes in the pan then move to a wire rack to cool completely.
- The donuts should be completely cool before dipping or spreading with the ganache. Top with sprinkles, grated chocolate or even finely chopped nuts if desired before the ganache has set. Enjoy!