Baked Chocolate Donuts

These baked chocolate donuts are rich, moist, and tender with deep cocoa flavor and a simple vanilla glaze, all made in a donut pan with no frying required.

Course Breakfast, Dessert

Cuisine American

Keyword chocolate donuts

Prep Time 10

Cook Time 15

Servings servings

Calories 208kcal

Author Jason Decker

Ingredients

1 cup all purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
¼ cup unsalted butter melted
½ cup light brown sugar packed
1 teaspoon vanilla extract
½ cup cocoa powder
1 large egg
1 large egg yolk
⅓ cup sour cream
⅓ cup buttermilk

For the glaze:

1 & ½ cups powdered sugar
½ cup milk
1 teaspoon vanilla extract

Instructions

Preheat the oven to 375°F and spray donut pans with cooking spray, set aside.
In a medium bowl, combine flour, baking powder, baking soda, and salt until combined. Set aside.
1 cup all purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt
Cream together the butter, sugar, and vanilla until smooth in a large bowl.
¼ cup unsalted butter, ½ cup light brown sugar, 1 teaspoon vanilla extract
Add the cocoa powder to the butter mixture and mix until combined.
½ cup cocoa powder
Beat the eggs into the butter mixture, one at a time.
1 large egg, 1 large egg yolk
Mix the sour cream into the batter.
⅓ cup sour cream
Stir the dry ingredients into the wet ingredients, alternating with the buttermilk until fully incorporated. Do not overmix.
⅓ cup buttermilk
Pour the mixture into a large piping bag or Ziploc bag with one corner of the bag snipped off, and pipe the batter into each donut cavity about ¾ full.
Bake in the preheated oven for 8-10 minutes, or until the donuts are cooked through and a toothpick inserted in the donut comes out clean.
Allow the donuts to cool in the pan for 5-10 minutes before removing from the pan.
Mix glaze ingredients together in a medium bowl until smooth. Dip donuts into the glaze mixture (I like to double dip for an extra thick coating).
1 & ½ cups powdered sugar, ½ cup milk, 1 teaspoon vanilla extract
Transfer coated donuts to a cooling rack to cool, enjoy!

Notes

Room Temperature Ingredients: Make sure ingredients are at room temperature for a smoother batter.
Do Not Overmix: Mix until just combined to maintain a tender crumb.
Use a Piping Bag: It’s the best way to get the batter into the donut cavities neatly.
Grease the Pan: Ensure the donut pan is well-greased for easy removal.
Double Dip Glaze: Double dipping gives a thick, luscious glaze.
Add Toppings Fast: Add toppings (if using) immediately after glazing to ensure they stick.

Nutrition