These tender chocolate baked donuts are made in the oven—never fried. They bake up cakey, moist, and chocolatey, then finish with a glossy chocolate glaze and optional sprinkles or other toppings. They’re easy to prepare with everyday pantry ingredients and make a delightful breakfast treat or dessert.
Luscious Baked Donuts
If you love cake-style donuts, these chocolate baked donuts are for you. The texture is soft and slightly dense—like a mini chocolate cake—while staying moist thanks to a touch of butter and an extra egg yolk. Because they’re baked, they’re easier to make and require less cleanup than traditional fried donuts.
What You Need for Chocolate Baked Donuts
- Flour: all-purpose flour provides the structure for these donuts.
- Cocoa powder: use an unsweetened, quality cocoa powder for rich chocolate flavor.
- Brown sugar: light brown sugar adds moisture and a hint of caramel flavor.
- Chocolate chips: mini or regular chips folded into batter add pockets of fudgy chocolate.
- Butter: room temperature butter creamed with sugar gives tenderness and flavor.
- Egg: 1 large egg plus an extra yolk make the texture moist without making the donuts overly airy.
- Milk: unsweetened almond milk is used here, but any milk will work.
Quick Instructions
- Preheat oven to 350°F (175°C) and grease a donut pan.
- Whisk the dry ingredients together: flour, cocoa powder, baking powder, baking soda, and salt.
- Cream room-temperature butter with light brown sugar until light and fluffy.
- Add the egg and extra yolk, then the milk, and mix until combined.
- Slowly add the dry ingredients to the wet mixture and mix until just combined. Fold in chocolate chips.
- Transfer batter to a piping bag or a gallon-size plastic bag. Pipe into the donut pan, filling each cavity about three-quarters full.
- Bake at 350°F for 8–10 minutes, until set. Cool briefly in the pan, then transfer to a wire rack to cool completely before glazing.
A Few Quick Tips
- Add an extra yolk: including an additional egg yolk keeps these donuts moist without making them overly fluffy.
- Cream the butter and sugar: take the time to properly cream them until light and fluffy for better texture.
- Use a piping bag: piping the batter into the pan creates clean, even donuts and reduces spills.
- Don’t over-bake: remove the donuts as soon as they are set; over-baking makes them dry.
The Chocolate Glaze
This simple glaze is quick to make and gives the donuts a shiny, rich finish.
What you need
- Chocolate chips (semi-sweet works well)
- Butter (salted adds a nice balance)
- Water (a little to thin the glaze)
How to make it
- Place chocolate chips, butter, and water in a small saucepan over low to medium heat.
- Stir constantly until everything melts and the mixture becomes smooth and glossy.
- Remove from heat and transfer to a small bowl to cool slightly so it thickens but remains dip-able.
- Dip the cooled donuts into the glaze, letting excess drip back into the bowl. Shake gently side to side to even the coating.
- Immediately add sprinkles or other toppings if desired and set on a wire rack to allow the glaze to firm up.
Topping Ideas
Have fun with toppings. A few suggestions:
- Mini chocolate chips
- Cereal for crunch
- Coconut flakes
- Diced peanut butter cups
- Cream cheese frosting or drizzle
- Rainbow sprinkles for a classic look
Storage
Allow donuts to cool completely before storing. Store unfrosted or lightly glazed donuts in an airtight container at room temperature in a cool, dark place for up to 3 days. If glazed, keep them in a single layer or separate layers with parchment to avoid smudging the glaze.
Freezer Instructions
If you plan to freeze donuts, do not frost them first.
- Cool the baked donuts completely.
- Wrap each donut individually in foil or plastic wrap.
- Place wrapped donuts in a freezer-safe container or bag and freeze for up to 3 months.
- When ready to eat, thaw at room temperature and glaze just before serving.
Ingredients (makes about 6 donuts)
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/3 cup light brown sugar, packed
- 1/3 cup mini semi-sweet chocolate chips
- 1/4 cup (4 tablespoons) butter, room temperature
- 1 large egg + 1 yolk, room temperature
- 1/3 cup unsweetened almond milk (or any milk)
Full Instructions
- Preheat the oven to 350°F (175°C). Grease a donut pan with nonstick spray or butter.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate mixing bowl, cream the butter and brown sugar on medium speed until light and fluffy.
- Scrape the bowl, then add the egg and extra yolk. Mix until combined. Add the milk and mix again.
- Gradually add the dry ingredients to the wet ingredients, mixing on low until just combined. Fold in the chocolate chips.
- Transfer the batter to a piping bag or a sturdy plastic bag and pipe into the prepared donut pan, filling each cavity about three-quarters full.
- Bake for 8–10 minutes, or until a toothpick inserted into the donut comes out clean and the tops spring back lightly.
- Let the donuts cool in the pan for a few minutes, then remove to a wire rack to cool completely before glazing.
- Prepare the glaze by melting chocolate chips with butter and a splash of water over low heat until smooth and glossy. Dip the cooled donuts and top as desired.
Nutrition
Estimated per donut (without glaze or sprinkles): Calories: 266 kcal, Carbohydrates: 33 g, Protein: 5 g, Fat: 14 g, Fiber: 1 g, Sugar: 7 g. Nutrition information is approximate and should be used as a guideline.
Tips & Notes
- This recipe can be doubled to make more donuts.
- Nutrition values do not include glaze or sprinkles.
- For best results, use room-temperature ingredients and avoid over-mixing once the dry ingredients are added.