Baked Chocolate Donuts | What’s Cookin’ Italian Style Cuisine

Soft, rich, and perfectly chocolatey, they’re made in a donut pan using simple pantry ingredients and are ready in less than 30 minutes.

This recipe has become one of my favorite homemade treats because it delivers everything I love about an old-fashioned cake donut while staying incredibly easy to prepare.

The secret is using sour cream and a little oil, which keeps every bite tender and moist for days.

Whether you’re making breakfast for the family, packing lunchbox treats, or serving dessert after dinner, these baked chocolate donuts are always a hit.

Once you dip them into a silky chocolate glaze and add a few colorful sprinkles, they disappear almost as quickly as they cool!

Why You Will Love Chocolate Baked Donuts

• Ready in about 25 minutes from start to finish.
• No deep fryer or messy oil required.
• Moist, tender cake-style texture.
• Rich chocolate flavor without being overly sweet.
• Great for breakfast, brunch, dessert, or special occasions.
• Easy enough for beginner bakers.
• Perfect for decorating with glazes, sprinkles, chopped nuts, or shredded coconut.

Baked Donut Tips Before You Get Started

• Use room-temperature ingredients for a smoother batter.
• Pipe the batter into the pan using a zip-top bag for perfectly shaped donuts.
• Lightly oil-spray each donut cavity to ensure nothing sticks for easy removal.
• Don’t overfill the donut cavities, or the centers may close during baking.
• Avoid overbaking. Even an extra minute can dry out baked donuts.
• Let the donuts cool before glazing so the glaze sets beautifully.
• Donut pans can be found online or in speciality bake shops

Alternative Mix-ins for Baked Chocolate Donut Suggestions

• Add mini chocolate chips to the batter.
• Mix in espresso powder for mocha donuts.
• Stir in peppermint extract during the holidays.
• Replace vanilla with orange extract for chocolate-orange donuts.
• Top with crushed Oreos for cookies-and-cream donuts.
• Add a peanut butter drizzle over the chocolate glaze.
• Fill cooled donuts with chocolate pudding, buttercream, or vanilla custard using a piping bag.
• Alternate vanilla on one side and chocolate on the other side of the frosting.

Questions You May Have and Answers

1. Frequently Asked Questions:  Can I freeze baked chocolate donuts?
   Yes. Freeze the unglazed donuts in an airtight container for up to two months. Thaw at room temperature and glaze before serving.
2. Can I make these without sour cream? Absolutely. Mix 1/2 cup whole milk with 1 teaspoon lemon juice or white vinegar and let it sit for five minutes before using to make a buttermilk version.
3. Why are my baked donuts dry? Overmixing the batter or baking too long are the most common causes. Remove the donuts as soon as they spring back when gently touched.
4. Can I make mini donuts?
   Yes. Bake mini donuts for approximately 7 to 8 minutes.
5. How long do these stay fresh? Store glazed donuts in an airtight container at room temperature for up to three days. For longer storage, freeze them for up 3 months unfrosted. Allow them to come to room temperature before glazing.

Pin for Later Chocolate Baked Donuts

baked chocolate donuts, chocolate donut recipe, baked donuts, easy baked donuts, moist chocolate donuts, chocolate cake donuts, homemade chocolate donuts, donut pan recipe, breakfast donuts, chocolate breakfast treats,

donuts, baked donuts, donuts baked, chocolate donuts

American

Yield: 12

Author: Claudia Lamascolo

Print

With ImageWithout Image

Baked Chocolate Donuts

If you’re craving a bakery-style chocolate donut without the hassle of deep frying, these moist baked chocolate donuts are the answer.

Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

Ingredients

• 1 cup AP flour
• 1/3 cup unsweetened cocoa powder
• 3/4 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 large egg at room temperature
• 1/3 cup vegetable oil
• 1/2 cup sour cream at room temperature
• 1 teaspoon vanilla extract
• 2 tablespoons hot coffee (or hot water)
• Chocolate Glaze
• 1 cup powdered sugar
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons melted butter
• 2 to 3 tablespoons half and half or heavy cream
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350 degrees. Lightly oil spray 12 count mini donut pan ( I use a butter-flavored oil).
2. In the first bowl, whisk together the flour, cocoa, sugar, baking powder, baking soda, and salt.
3. In another clean bowl, whisk the egg, oil, sour cream, vanilla, and coffee until smooth.
4. Fold the wet ingredients into the dry ingredients just until combined.
5. Do not overmix.
6. Spoon the batter into a zip-lock bag and cut the end off.
7. Pipe the batter into the donut cavities, filling each about two-thirds full.
8. Bake for 10 to 12 minutes, or until the tops spring back lightly when touched.
9. Tip: bake 9 minutes and check to see if more time is needed; oven temperature may vary.
10. Let cool in the pan for 5 minutes before transferring to a wire rack.
11. Let cool completely.
12. Chocolate Frosting: Whisk the powdered sugar, cocoa, melted butter, vanilla, and enough cream to make a smooth dipping consistency.
13. Dip the cooled donuts into the glaze sprinkle immediately while they are wet.
14. Dry at least 1 hour before storing.

Nutrition Facts

Sodium (milligrams)

157 mg

Cholesterol (grams)

27 mg

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

https://www.whatscookinitalianstylecuisine.com/2011/07/dark-chocolate-baked-donuts-with.html

These are all copyright-protected images and content. Do not reprint/reuse this recipe or its images without my written permission.

Pin for Later Chocolate Baked Donuts

Do Try Some of My Favorite Recipes

Baked Blueberry Donuts
Baked Vanilla Donuts
Air Fryer Donuts
Apple Fried Donuts
Apple Cider Donuts