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Best Baked Chocolate Donuts Recipe with Simple Chocolate Glaze

Baked Chocolate Donuts Recipe

These tender baked chocolate donuts are made with natural cocoa powder, buttermilk, and vanilla, then finished with a smooth chocolate glaze. They yield 10 to 12 standard donuts and are ready in about 30 to 40 minutes.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

Chocolate Donuts
  • 1 cup (125 g) All-purpose flour
  • 1/2 cup (43-45 g) Unsweetened natural cocoa powder
  • 3/4 cup (150 g) Granulated sugar
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Fine salt
  • 2 eggs Large eggs, lightly beaten
  • 1/2 cup (120 ml) Buttermilk
  • 1/4 cup (60 ml) Neutral-flavored oil or melted unsalted butter
  • 1 teaspoon Vanilla extract
Simple Chocolate Glaze
  • 1 cup (115 g) Confectioners’ sugar
  • 2 tablespoons (10-12 g) Unsweetened cocoa powder
  • 2-3 tablespoons Milk or cream
  • 1/2 teaspoon Vanilla extract
  • 1 pinch Salt

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease a standard donut pan thoroughly, paying special attention to the center sections.
  2. Whisk the flour, cocoa powder, sugar, baking powder, baking soda, and salt together in a medium bowl.
  3. In a separate bowl, whisk the lightly beaten eggs, buttermilk, oil or melted butter, and vanilla extract until combined.
  4. Add the wet ingredients to the dry ingredients and stir only until combined. A few small lumps are acceptable, so stop mixing as soon as no large streaks of dry flour remain.
  5. Transfer the batter to a piping bag or zip-top bag with one corner cut off. Pipe the batter into the donut cavities, filling each about two-thirds to three-quarters full while keeping the center holes clear.
  6. Bake for 10 to 12 minutes, until the donuts spring back lightly when touched and a toothpick inserted into the cake comes out with only a few moist crumbs.
  7. Cool the donuts in the pan for 5 minutes, then transfer them to a wire rack. Allow them to cool completely before dipping so the glaze stays on the surface.
  8. Whisk the confectioners’ sugar, cocoa powder, milk or cream, vanilla, and salt until smooth. Dip the cooled donut tops into the glaze and add sprinkles if desired.

Notes

Pipe the batter for evenly sized donuts and clear center holes. Do not overbake; chocolate donuts can look dark even when they are ready. Oil gives a softer, more cake-like crumb, while melted butter provides richer flavor and a slightly firmer texture. Store glazed donuts in an airtight container and enjoy within 1 to 2 days for the best texture.