These baked chocolate donuts are soft, rich, and full of chocolate flavor. They come together quickly, no frying needed, and you can dress them up any way you like. Keep them plain, dip them in glaze, shower them with sprinkles, or crumble cookies on top — they always feel like a treat without being fussy.
Why You’ll Love These Donuts
- Soft, cakey, and rich with chocolate
- No frying, no mess — just bake
- Ready in under 30 minutes
- Easy to modify with toppings
- Great for breakfast, dessert, or a weekend bake
Ingredients (makes 10–12 donuts)
- 1 cup (125 g) all-purpose flour
- ½ cup (45 g) unsweetened cocoa powder
- ½ cup (100 g) granulated sugar
- ¼ cup (50 g) brown sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (120 ml) buttermilk (or milk mixed with 1 tsp vinegar)
- 2 large eggs
- ¼ cup (60 g) unsalted butter, melted (or neutral oil)
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a donut pan.
- In a bowl, whisk together flour, cocoa, sugars, baking powder, baking soda, and salt.
- In another bowl, whisk the buttermilk, eggs, melted butter, and vanilla.
- Pour the wet mixture into the dry ingredients and stir just until combined — don’t overmix.
- Spoon or pipe the batter into the donut pan, filling each mold about ¾ full.
- Bake for 10–12 minutes, or until a toothpick comes out clean. Let cool before glazing or adding toppings.
Topping Ideas
Oreo Crumble Donuts – Frost with cream cheese frosting or vanilla buttercream, then sprinkle crushed Oreos on top.
Chocolate Glaze with Sprinkles – Melt 1 cup chocolate chips with 2 tbsp butter, dip donuts, and add sprinkles or chopped chocolate.
Chocolate Drizzle – Drizzle melted dark chocolate over plain donuts for a simple finish.
Cocoa Glaze with Sprinkles – Mix 1 cup powdered sugar, 3 tbsp cocoa powder, 2–3 tbsp milk, and ½ tsp vanilla. Dip donuts and top with sprinkles.
Tips & Variations
- For a lighter flavor, replace half the cocoa with more flour.
- For extra moisture, stir in 2 tbsp sour cream or Greek yogurt.
- Add a pinch of espresso powder to make the chocolate flavor deeper.
- Fold in chocolate chips or nuts if you like a little texture.
- Swap in a 1:1 gluten-free flour blend to make them gluten-free.
Serving Tip: They’re best eaten the same day, but will stay soft for up to 2 days in an airtight container.
Baked Chocolate Donuts
Course: DessertCuisine: AmericanDifficulty: Easy10-12
servings10
minutes12
minutes210
kcalIngredients
1 cup (125 g) all-purpose flour
½ cup (45 g) unsweetened cocoa powder
½ cup (100 g) granulated sugar
¼ cup (50 g) brown sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup (120 ml) buttermilk (or milk mixed with 1 tsp vinegar)
2 large eggs
¼ cup (60 g) unsalted butter, melted (or neutral oil)
1 tsp vanilla extract
Directions
- Preheat oven to 350°F (175°C). Grease a donut pan.
- In a bowl, whisk together flour, cocoa, sugars, baking powder, baking soda, and salt.
- In another bowl, whisk the buttermilk, eggs, melted butter, and vanilla.
- Pour the wet mixture into the dry ingredients and stir just until combined — don’t overmix.
- Spoon or pipe the batter into the donut pan, filling each mold about ¾ full.
- Bake for 10–12 minutes, or until a toothpick comes out clean. Let cool before glazing or adding toppings.
Notes
- Topping Ideas:
1-Oreo Crumble Donuts – Frost with cream cheese frosting or vanilla buttercream, then sprinkle crushed Oreos on top.
2-Chocolate Glaze with Sprinkles – Melt 1 cup chocolate chips with 2 tbsp butter, dip donuts, and add sprinkles or chopped chocolate.
3-Chocolate Drizzle – Drizzle melted dark chocolate over plain donuts for a simple finish.
4-Cocoa Glaze with Sprinkles – Mix 1 cup powdered sugar, 3 tbsp cocoa powder, 2–3 tbsp milk, and ½ tsp vanilla. Dip donuts and top with sprinkles. - Tips & Variations:
-For a lighter flavor, replace half the cocoa with more flour.
-For extra moisture, stir in 2 tbsp sour cream or Greek yogurt.
-Add a pinch of espresso powder to make the chocolate flavor deeper.
-Fold in chocolate chips or nuts if you like a little texture.
-Swap in a 1:1 gluten-free flour blend to make them gluten-free.
