Double Chocolate Doughnuts
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Super moist & fudgy, this easy recipe for baked chocolate doughnuts with chocolate glaze is a chocolate lover’s dream! These double chocolate donuts are way better than the ones from the bakery, and there’s no deep frying.
Have you ever made doughnuts at home? Today we’re making baked chocolate doughnuts that are dipped in chocolate glaze. They’re perfect for true chocolate lovers – and super easy to make since there’s no deep frying.
Since 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) – I decided to celebrate by making 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!
Double Chocolate Doughnuts
Ingredients
For the 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
For the Glaze
- 3/4 cup icing sugar
- 3 tablespoons cocoa
- 3-4 tablespoons cream
- 2 teaspoons corn syrup, light or dark
- sprinkles, optional
Instructions
- 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.
Nutrition
Looking for More Delicious Baked Doughnut Recipes?
These Red Velvet Doughnutsare super moist with the prettiest red color and a delicious cream cheese glaze. Get the Recipe
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
Baked Mocha Doughnuts for all the coffee lovers out there. These are delicious coffeee-flavored baked doughnuts that are dipped in fudgy chocolate glaze. Get the Recipe.
can u make these other than in doughnut pans, like are they thick enough to pipe into a circle on a baking sheet?
If you don’t have a doughnut pan, you can make them in a muffin pan instead. I think you’d end up with about 8-10 muffins and they’d bake for about 17-20 minutes or until an inserted toothpick 🙂
These are fantastic! My husband is looking forward to having a treat to take to work for breakfast this week!
I’m so glad you and your husband liked the recipe!
These look fabulous! Double chocolate donuts are my boyfriend’s favorite, so I’m sure he’s going to be so happy when I make these 🙂
Let me know what you think of the recipe!
Can the milk be relaxed with a non dairy milk like coconut or almond?
I think using an equal amount of almond milk would result in very tasty doughnuts. The texture might be a little different, but in this recipe the substitution should work fine. I hope you like the recipe!
Just made these and they are AMAZING!!! Just wondering how many days I can store them in the fridge for?
Thanks so much Taylor! To be 100% honest – mine usually don’t last too long because I eat them so quickly… You can store them in an airtight container at room temperature for about 2 days, and maybe 3-4 days if you keep them in the fridge. If you plan to make them again in advanced of when you plan to eat them, you could make the doughnuts and freeze them. Then defrost in the fridge overnight, warm them up in the microwave & then frost before eating.
Hi,it’s the first time I come across your recipe
I already find it a must to try the doughnuts.
But what type of cream do you use and how do you prepare corn syrup please?
Thanks
Thanks so much – I’m definitely a big fan of these doughnuts. For the cream in the glaze, you can use whipping cream (about 30-35% fat) or half-and-half (12% fat) no problem. As for the corn syrup, you can purchase it at your grocery store – usually its in the baking aisle or near the maple syrup & molasses. I hope you like the recipe!
Hi! I’m planning on making these soon (I’m so excited!), but I have a question: what type of cream did you use? and is it possible to eliminate the cream altogether? Thanks
Hi Ellie – you could replace the cream with milk instead for the glaze. The glaze won’t be quite as thick, so you’d probably only need 3 tablespoons. I hope you love the doughnuts!
These look absolutely amazing! Came over from FBC to Yumm it but had to leave a comment too 🙂
Thanks so much Johlene! My doughnut pan was definitely one of my favorite kitchen tools. Plus, you definitely can’t go wrong with double chocolate! 😉
I think I shall buy the pan just to make these!
These are only as good as there remains any to be eaten!
I guess that means you liked then??
Hi my name is richard reed .I would like to try this donuts. I’m from pa . I don’t live far from Hershey park.
I’d love to visit Visit Hershey! I hope you like the recipe!