Baked Chocolate Donuts with Chocolate Glaze
Tender, delicious Baked Chocolate Donuts with a homemade chocolate glaze.
- 2 ¼ cups all-purpose flour sifted
- ¾ cup brown sugar packed
- 5 Tablespoons cocoa powder
- 2 teaspoons baking powder
- pinch salt
- ¾ cup buttermilk
- 2 eggs lightly beaten
- Splash vanilla extract
- 2 Tablespoons butter
- ½ cup chocolate chips
- 1 ¼ semisweet chocolate chips
- 2 Tablespoons unsalted butter
- 3 Tablespoons warm milk
- 1 ½ cups powdered sugar
Baked Chocolate Donuts
Preheat the oven to 350 degrees F. Spray the donut pan molds with non-stick spray and set aside.
In a large mixing bowl add the flour, sugar, cocoa powder, baking powder and salt. Mix until combined.
In a small bowl mix the milk, eggs, vanilla and butter. Meanwhile melt the chocolate in the microwave in intervals of 20 seconds, until melted. Be careful not to burn it.
Add wet ingredients into the dry ingredients, little by little mixing until combined. Add the melted chocolate into the batter and fold in being careful not to overmix.
Using a piping bag, fill each pan cavity about 2/3 full so they don't overflow.
Bake for 8-10 minutes or until the donuts bounce back when you touch them. Let them cool in the pan for 5 minutes then remove and finishing cooling on a baking rack.
Melt the chocolate in the microwave in intervals of 20 seconds, until melted. Be careful not to burn it.
Whisk together the powdered sugar, butter and chocolate in a small mixing bowl. Then add milk to it gradually until it reaches the consistency you desire. Ideally it is runny, but not so much that it drips off.
Add the chocolate glaze to a piping bag and pipe the glaze over the top of the donuts.
Add sprinkles if desired.
Chocolate Tip: When you melt the chocolate chips be sure the bowl is completely dry (and the spoon you use to stir them). Any liquid can cause your chocolate to seize. Also, heat them only until they are melted and stir in between each 20-second increment. The chocolate can burn if you overheat it.
Mixing Tip: For soft and tender donuts, don’t overmix the batter.
Piping Tip: If you don’t have piping bags, you can use a resealable bag and snip off the corner. This works for the glaze, too.
Donut Pan Tip: When you pipe the batter, don’t overfill the molds. They should only be filled about 2/3 full. Otherwise, the batter will spill over the top and your donuts won’t have a nice shape.
Decoration Tip: I love to use colored sprinkles to decorate them, but you can garnish the donuts with other things, too. Try chocolate sprinkles or other colors. Finely chopped nuts are great, too – try chopped walnuts, pecans, peanuts, or almonds. Sometimes I sprinkle mini chocolate chips over the top!
Serving: 1donut | Calories: 295kcal | Carbohydrates: 54g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 55mg | Potassium: 180mg | Fiber: 2g | Sugar: 34g | Vitamin A: 204IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 2mg