These baked chocolate donuts are easy to make and so delicious. Dotted with chocolate chips inside and full of chocolate flavor, you won’t miss the deep fryer for these!
Preparation:
Cook:
Level: Easy
Ingredients
- 2-½ cups All purpose flour
- 1 cup Packaged brown sugar
- ⅔ cups Cocoa powder without sugar
- ½ cups Granulated sugar
- 2 tablespoons Espresso powder or instant coffee granules
- 1 teaspoon Baking soda
- 1 teaspoon baking powder
- ½ teaspoon Salt
- 2 Lightly beaten eggs
- 1 cup Buttermilk or regular milk
- 1 cup Melted butter
- 1 teaspoon Vanilla extract
- 1 bag (12 oz size) Mini semi-sweet chocolate chips
- FOR THE GLAZE:
- 4 cups Granulated sugar
- 2 tablespoons Light corn syrup
- 1 teaspoon Vanilla extract
- ¼ cups Milk, or more as needed
Preparation
Preheat the oven to 375°F. Spray donut pan generously with cooking spray, set aside.
In a large bowl, whisk together the flour, brown sugar, cocoa powder, sugar, espresso powder, baking soda, baking powder and salt. Make a well in the center of the flour mixture, set aside.
In a medium bowl, combine the egg, milk, melted butter and vanilla. Add wet ingredients to flour mixture, stirring until smooth. (A little folding may be needed to incorporate all of the flour mixture.) Stir in the chocolate chips.
Pour batter into pans, filling cavities about ¾ full (see note below). Bake for 8 to 12 minutes, until the top springs back when lightly touched or a toothpick comes out with moist crumbs attached when inserted. Remove from oven and let cool in pan for 5 minutes.
Invert the donuts onto a cooling rack and let cool almost completely before frosting. Meanwhile, you can go ahead and spray the pan again and bake more donuts.
For the icing:
In a medium bowl, combine the powdered sugar, corn syrup and vanilla. Whisk in the milk to combine (start with ¼ cup and add a little more if the frosting is too thick).
Place wax paper or parchment under racks with donuts. Generously spread frosting on top of donuts or dip if making mini donuts (if desired, top with sprinkles). Let stand a few minutes to allow the glaze to set before serving.
Make 15 donuts.
Remarks:
1. For the mini donuts, I would recommend halving the recipe, unless you need more than 36 donuts (the recipe as is would make about 70 or more).
2. For a mini donut mold, fill the cavities to ½ instead of ¾. Bake for 6 to 8 minutes.
3. These donuts are pretty versatile when it comes to filling. I haven’t personally tried any of these options, but I think some frostings/toppings that would be fun to play around with include:
A. For a fall theme, try pumpkin or maple frosting.
b. For Christmas, maybe chocolate peppermint frosting with crushed peppermints on top?
vs. A ganache filling would be delicious!
d. A regular powdered sugar coating would also be fun.
