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Baked Chocolate Glazed Donuts

Baked Chocolate Glazed Donuts


  • Author: Sally Thompson
  • Total Time: 42 minute
  • Yield: 12 donuts 1x

Description

Rich, chocolatey, and wonderfully easy to make, these Baked Chocolate Glazed Donuts are the ultimate treat for any chocolate lover. Baked to perfection in minutes, then dipped in a glossy chocolate glaze, they’re perfect for breakfast, dessert, or anytime you want a quick homemade indulgence without frying.


Ingredients

Scale

  • 2 cups all-purpose flour
  • 2/3 cup granulated white sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 tablespoon instant espresso powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon Kosher salt
  • 1/2 cup buttermilk
  • 2 large eggs
  • 2 tablespoons butter, melted
  • 1 1/2 teaspoons vanilla extract
  • For the Glaze:
    • 1/2 cup heavy cream
    • 4 ounces semisweet chocolate, chopped

Instructions

  1. Prepare the Pan: Preheat oven to 425°F (218°C). Coat a donut baking pan with cooking spray.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, espresso powder, baking powder, and salt until well combined.
  3. Add Wet Ingredients: To the dry mixture, add buttermilk, eggs, melted butter, and vanilla extract. Whisk until just smooth, being careful not to overmix.
  4. Fill Donut Pan: Spoon or pipe the batter into each donut well, filling about ⅔ full for even baking.
  5. Bake: Place the pan in the oven and bake for 8 to 9 minutes, or until the donuts spring back when gently touched.
  6. Cool: Allow the donuts to cool in the pan for 4 to 5 minutes, then transfer to a wire rack to cool completely.
  7. Make the Glaze: While the donuts cool, heat the heavy cream in a small saucepan until it just begins to simmer (avoid boiling). Remove from heat, add the chopped chocolate, and stir until fully melted and smooth.
  8. Dip & Decorate: Dip the top of each cooled donut in the chocolate glaze. Decorate with sprinkles, nuts, or toppings of your choice.

Notes

  • Storage Tips: Store donuts in an airtight container at room temperature for up to 2 days. You can also refrigerate for up to 4 days or freeze (without glaze) for up to 3 months.
  • Make-Ahead Tip: The batter can be prepared and stored in the fridge for up to 24 hours before baking.
  • Glaze Variations: For a twist, add a few drops of mint or orange extract to the glaze.
  • Prep Time: 10 minutes
  • Cook Time: 8-9 minutes