Super moist & fudgy, this easy recipe for baked chocolate doughnuts with chocolate glaze is a chocolate lover’s dream! These double chocolate doughnuts are way better than the ones from the bakery, and there’s no deep frying.
Happy Thursday friends! It’s almost the weekend! And it’s also the 2 month anniversary of Just So Tasty. (Maybe not a huge accomplishment – but I like small wins). How about we celebrate with doughnuts?
Double Chocolate Doughnuts in fact!
Super chocolatey without being too rich, nice and moist with that perfect doughnut texture, dipped in chocolate glaze and showered with sprinkles – the only thing that could make these doughnuts better would be a unicorn.
Hmmmmm…. maybe next month.
But seriously – these baked chocolate doughnuts are awesome. They’re absolutely delicious, super easy to make and there’s no deep frying. It turns out that the most popular recipe on my blog so far has been my Soft-Batch Double Chocolate Cookies. So I figured I’d celebrate the almost weekend with another chocolate lovers recipe. And do a little deja-vu from my first post ever – Baked Vanilla Cake Doughnuts with Chocolate Glaze.
So – Baked Double Chocolate Doughnuts it is!
How to Make Baked Double Chocolate Doughnuts
These doughnuts are of the cake variety and baked in a doughnut pan. You make the batter by simply combining the dry ingredients and then whisking together the wet ingredients in a separate bowl. Then – add the dry to the wet & whisk until combined. That’s right – no mixer! And the batter comes together in about 10 minutes flat.
Really and truly the hardest part is getting the batter into the tin. You can spoon it in, but I like to use a large ziplock bag. Simply pour the batter into your bag and cut one of the bottom corners off. You can then use the bag to pipe the batter into your tin. This makes for way less mess and much less spilling of batter.
How to Make the Chocolate Glaze
The chocolate glaze is really the final touch of deliciousness. A little cream, icing sugar, cocoa and corn syrup whisked together and you’re done. The corn syrup gives your glaze a nice little shine – your doughnuts belong in a bakery case. And taste better might I add.
How’re you celebrating Thursday? I hope with some chocolate doughnuts!
- 3/4 cup all-purpose flour
- 1/3 cup cocoa
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt , to taste
- 2 and 1/2 tablespoons melted butter , cooled to room temperature
- 1 egg
- 1/4 cup packed brown sugar
- 3 tablespoons granulated sugar
- 1 and 1/2 teaspoons vanilla
- 2/3 cup buttermilk , or 1 teaspoon vinegar mixed with 2/3 cup cow's milk
- 3/4 cup icing sugar
- 3 tablespoons cocoa
- 3-4 tablespoons cream
- 2 teaspoons corn syrup light or dark
- sprinkles optional
Preheat the oven to 350F degrees. Spray a 6 cavity doughnut pan with non-stick cooking spray.
In a medium bowl whisk together the flour, cocoa, baking soda and salt.
In a separate medium bowl whisk together the melted butter, egg, sugars, vanilla & buttermilk.
- Add the dry ingredients into the wet & whisk until combined. The batter will be thick.
- Spoon the batter into the prepared doughnut pan. Or pour the batter into a ziplock bag, cut off the bottom corner, and pipe the batter into the prepared tin.
- Bake for 8-10 minutes. If you lightly touch the doughnut, it should spring back. Or an inserted toothpick should come out clean.
- Allow doughnuts to cool in the pan for 5-10 minutes, then remove from the pan and continue cooling on a wire rack
- While the doughnuts are cooling, make the glaze. Whisk together the icing sugar, cocoa and about 2 tablespoons cream. Add the corn syrup and slowly add the remaining cream until the glaze is smooth.
- Once the doughnuts are cooled, dip the top in the glaze and sprinkle with sprinkles.
Looking for More Delicious Baked Doughnut Recipes?
These Mini Cinnamon Sugar Doughnuts are just like the ones you get at the fair! With golden edges, a delicious coating of cinnamon sugar, and baked instead of fried – these are the PERFECT copycat recipe! Get the Recipe