These baked chocolate doughnuts are rich, tender, and simple to make in about 30 minutes. The batter uses everyday ingredients such as all-purpose flour, unsweetened cocoa powder, buttermilk, oil, vanilla, and a small amount of hot water or coffee, then the doughnuts bake at 350°F (175°C) for 10–12 minutes.
Each doughnut has a soft chocolate crumb and a thick, smooth cocoa glaze that sets beautifully on top. Because they are baked rather than fried, they are light enough for breakfast while still tasting wonderfully indulgent as a dessert or afternoon treat.
Jump to RecipeWhy You’ll Love This Recipe
This recipe delivers the deep cocoa flavor of a bakery doughnut without the need for hot oil or complicated equipment. The batter comes together in two bowls, and a piping bag makes filling the pan quick, tidy, and consistent.
Buttermilk gives the crumb a pleasant tenderness, while neutral oil keeps the doughnuts moist and soft. Natural cocoa powder provides a clear chocolate flavor, and hot coffee can be used in place of hot water when you want the cocoa notes to taste even fuller without making the finished doughnuts taste like coffee.
The result is a doughnut with a delicate bite, a rich brown color, and a glossy chocolate glaze. If you enjoy easy homemade baked treats, you may also like these quick cinnamon muffins for a warmly spiced alternative.
Ingredients You’ll Need
Gather the ingredients before mixing, especially because the batter is prepared quickly once the wet and dry bowls meet. For the doughnuts, you will need:
- 1 cup (125 g) all-purpose flour
- 1/2 cup (40–45 g) unsweetened natural cocoa powder
- 1/2 cup (100 g) granulated sugar
- 1 teaspoon baking powder and 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 large egg, preferably at room temperature
- 1/2 cup (120 ml) buttermilk
- 1/4 cup (60 ml) neutral vegetable oil, such as canola
- 1 teaspoon pure vanilla extract
- 1/4 cup (60 ml) hot water or hot coffee
The glaze needs 1 cup (120 g) confectioners’ sugar, 2 tablespoons unsweetened cocoa powder, 2–3 tablespoons milk or cream, 1/2 teaspoon vanilla extract, and a pinch of salt. Keep chocolate sprinkles, chopped nuts, or chocolate curls nearby if you want a decorative finish.
Room-temperature egg and buttermilk blend more easily with the oil, helping the batter come together without excessive stirring. If you are planning a full weekend baking spread, these soft banana muffins make another easy option for the breakfast table.
How to Make It Step-by-Step
Step 1: Heat the oven to 350°F (175°C). Lightly grease a standard 6- or 12-cavity doughnut pan, making sure to coat the ridges and the center posts so the baked doughnuts release easily.
Step 2: In a large bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. Breaking up cocoa lumps at this stage is easier than trying to remove them after the liquid has been added.
Step 3: In a separate bowl, whisk the egg, buttermilk, oil, and vanilla extract until the mixture looks evenly blended. A smooth wet mixture helps distribute the fat and flavor throughout the dry ingredients.
Step 4: Pour the wet mixture into the bowl of dry ingredients and stir just until no large streaks of flour remain. Do not overmix, because too much stirring can develop gluten and make the doughnuts less tender.
Step 5: Stir in the hot water or hot coffee. The batter will become fairly thin, but this loose consistency is correct and helps create a moist chocolate crumb after baking.
Step 6: Transfer the batter to a piping bag or a zip-top bag with one corner snipped off. Pipe the batter into each cavity until it is about two-thirds full, keeping the mixture away from the center hole so the doughnuts keep their familiar shape.
Step 7: Bake for 10–12 minutes. The doughnuts are ready when they spring back lightly when touched and a toothpick inserted into the thickest part comes out with a few moist crumbs rather than wet batter.
Step 8: Let the doughnuts cool in the pan for about 5 minutes. Transfer them carefully to a wire rack and allow them to cool before adding the glaze.
Step 9: Make the glaze by whisking the confectioners’ sugar, cocoa powder, milk or cream, vanilla, and salt in a bowl. Add the milk gradually, stopping when the glaze is smooth and thick enough to coat the tops instead of running straight off.
Step 10: Dip the cooled doughnuts into the glaze, allowing excess topping to drip back into the bowl. Add sprinkles, chopped nuts, or chocolate curls immediately, while the glaze is still wet.
How to Get a Tender Chocolate Crumb
The most important texture rule is to stop mixing as soon as the ingredients are combined. A few tiny lumps are preferable to a heavily stirred batter, particularly with a cake-style doughnut that should feel soft rather than chewy.
Accurate filling also matters. Two-thirds full gives the batter enough space to rise without covering the center hole or spilling over the edge of the pan.
Watch the bake time closely because chocolate doughnuts can dry out quickly. Begin checking at 10 minutes, and rely on the spring-back test and moist crumbs rather than waiting for a completely clean toothpick.
Making and Decorating the Chocolate Glaze
The glaze should be thick, smooth, and easy to spread across the doughnut top. Sift the confectioners’ sugar and cocoa powder first if either ingredient is lumpy, then whisk in 2 tablespoons of milk or cream before deciding whether the final tablespoon is needed.
For a thicker coating, use the smaller amount of liquid and dip the doughnuts once. For a slightly thinner finish, add the remaining liquid a little at a time, but avoid making the glaze watery.
Decorate immediately after dipping. Chocolate sprinkles give a classic bakery look, chopped nuts add crunch, and chocolate curls make the doughnuts especially inviting for a dessert platter.
For another chocolate-centered dessert idea, keep this layered chocolate dessert in mind when you want something creamy rather than baked.
Serving, Storage, and Make-Ahead Tips
Serve these doughnuts once the glaze has set slightly, with coffee, milk, or tea. They are excellent for breakfast, a school-day snack, a casual brunch, or a simple dessert that feels special without requiring a long preparation.
Store fully cooled, glazed doughnuts in an airtight container at room temperature for up to 2 days. Place parchment between layers if the glaze is still soft, and keep the container away from heat and direct sunlight.
Because the recipe is designed for a tender crumb, reheating is usually unnecessary. If desired, let a stored doughnut sit at room temperature for a few minutes before serving so the texture softens naturally.
For a larger brunch menu, pair the chocolate doughnuts with something savory, such as these loaded baked baby potatoes. A sweet-and-savory table gives guests plenty of choices without requiring every dish to be complicated.
Easy Variations for Every Occasion
You can keep the doughnuts plain beneath the glaze, or add toppings that match the season. Chopped toasted nuts bring crunch, chocolate sprinkles create a familiar party finish, and chocolate curls make them look polished enough for a celebration.
For a simpler presentation, omit the glaze and dust the cooled doughnuts lightly with confectioners’ sugar. You can also finish them with melted chocolate or a cinnamon-sugar coating, as long as the doughnuts are fully cooled before decorating.
Although the recipe is written for 10–12 doughnuts, the exact number depends on the size and depth of your pan. Fill each cavity only about two-thirds full to maintain even baking and consistent portions.
If you are planning a dessert-heavy gathering, a homemade fruit dessert such as this easy apple pie pairs nicely with the cocoa flavor and gives the menu a fresh, warmly spiced contrast.
Baked Chocolate Doughnuts
Ingredients
Method
- Heat the oven to 350°F (175°C) and lightly grease a standard 6- or 12-cavity doughnut pan.
- Whisk the flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl.
- In a separate bowl, whisk the egg, buttermilk, oil, and vanilla until blended.
- Add the wet ingredients to the dry ingredients and stir only until combined.
- Stir in the hot water or hot coffee. The batter will be fairly thin, which is expected.
- Transfer the batter to a piping bag or zip-top bag, snip the corner, and fill each doughnut cavity about two-thirds full.
- Bake for 10–12 minutes, until the doughnuts spring back lightly and a toothpick comes out with a few moist crumbs.
- Cool the doughnuts in the pan for about 5 minutes, then move them to a wire rack.
- Whisk the confectioners' sugar, cocoa powder, milk or cream, vanilla, and salt until smooth, adding the liquid gradually.
- Dip the cooled doughnuts into the glaze and add decorations while the glaze is still wet.
Notes
Final Thoughts
These baked chocolate doughnuts prove that a rich homemade treat does not need deep-frying, specialty ingredients, or a long afternoon in the kitchen. Mix the batter gently, pipe it neatly, bake just until tender, and wait for the doughnuts to cool before adding the thick cocoa glaze.
Keep the recipe close whenever you need an easy breakfast bake or a chocolate dessert for sharing. With their soft centers, deep cocoa flavor, and customizable toppings, these 10–12 doughnuts are sure to disappear quickly.