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Baked Chocolate Doughnuts Recipe: Rich and Easy to Make

Baked Chocolate Doughnuts

Soft, rich chocolate doughnuts are baked until tender, cooled, and finished with a simple cocoa glaze. This easy recipe makes 10–12 doughnuts in about 30 minutes.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

Doughnuts
  • 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
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Fine salt
  • 1 large Large egg
  • 1/2 cup (120 ml) Buttermilk
  • 1/4 cup (60 ml) Neutral vegetable oil
  • 1 teaspoon Pure vanilla extract
  • 1/4 cup (60 ml) Hot water or hot coffee
Chocolate Glaze
  • 1 cup (120 g) Confectioners' sugar
  • 2 tablespoons Unsweetened cocoa powder
  • 2-3 tablespoons Milk or cream
  • 1/2 teaspoon Vanilla extract
  • 1 pinch Salt
Optional Decorations
  • As desired Chocolate sprinkles, chopped nuts, or chocolate curls

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and lightly grease a standard 6- or 12-cavity doughnut pan.
  2. Whisk the flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl.
  3. In a separate bowl, whisk the egg, buttermilk, oil, and vanilla until blended.
  4. Add the wet ingredients to the dry ingredients and stir only until combined.
  5. Stir in the hot water or hot coffee. The batter will be fairly thin, which is expected.
  6. Transfer the batter to a piping bag or zip-top bag, snip the corner, and fill each doughnut cavity about two-thirds full.
  7. Bake for 10–12 minutes, until the doughnuts spring back lightly and a toothpick comes out with a few moist crumbs.
  8. Cool the doughnuts in the pan for about 5 minutes, then move them to a wire rack.
  9. Whisk the confectioners' sugar, cocoa powder, milk or cream, vanilla, and salt until smooth, adding the liquid gradually.
  10. Dip the cooled doughnuts into the glaze and add decorations while the glaze is still wet.

Notes

Do not overmix or overbake, since both can make chocolate doughnuts dry. Cool completely before glazing so the topping stays on the surface. Store in an airtight container at room temperature for up to 2 days.