This post may contain affiliate links. Please read our disclosure policy.
I’m sharing all my best secrets so you can make easy baked chocolate donuts at home with just 9 everyday ingredients! In just 6 easy-to-follow steps, you’ll have soft, rich chocolate donuts beautifully covered in thick chocolate glaze, and your friends and family won’t believe how easy it was!
You Will Love these Homemade Baked Donuts
Explore the world of making your own baked donuts, where the satisfaction of creating these tasty treats is just as enjoyable as eating them! Imagine your kitchen filled with the smell of freshly baked goodness, and the best part? You get to customize your donuts however you like!
First things first – you want to make donuts, but you’re unsure how to fill a donut pan! Let me talk you through it!
Baked Chocolate Donut Recipe Tips
This is the donut pan I use. Before filling the pan I spray it with nonstick cooking spray and use a paper towel to wipe the spray around each donut well.
Next I transfer the batter to a piping bag fit with a large round tip. You can also use a ziplock bag with one corner cut off. Twist the top of the bag closed and apply pressure with one hand and pipe the batter into the well. Do your best to evenly divide the batter among each donut well.
I found that piping the batter into the pan is less messy for me than dropping dollops of batter. Also, I think that piping the batter helps to make the donuts look more uniform.
Ingredients for Chocolate Frosted Donuts
- all purpose flour: flour is necessary to build structure
- cocoa powder: critical for adding chocolate flavor
- granulated sugar: adds sweetness and flavor
- baking powder: helps to leaven and lift the batter
- salt: just a pinch to balance the sweetness and enhances the other flavor
- vegetable oil: adds fat and moisture
- milk: adds fat and moisture
- vanilla extract: adds flavor
- egg: binds the donuts together
How To Make Chocolate Donuts
- Preheat the oven to 350ºF. Spray a donut pan with non-stick cooking spray then use a paper towel to evenly coat the entire donut well.
- In a smaller bowl, combine the flour, cocoa powder, sugar, baking powder and salt, mix until combined. Set aside.
- In a mixing bowl combine the milk, egg, vanilla extract and vegetable oil, use a whisk or spatula to beat. Gradually add the flour mixture, mixing by hand with a spatula just until combined.
- Transfer the batter to a piping bag fit with a round piping tip and pipe the batter evenly into the donut wells. Use a small spatula to smooth the tops of the batter if the batter is uneven.
- Bake for 10-13 minutes or until a toothpick inserted in the center of a donut comes out clean. Allow the donuts to cool for 10 minutes in the donut pan. Then turn the donut pan upside down and hit the pan against a counter a few times to release the donuts. Allow them to cool completely before dipping.
Total Time Required
- 10 minutes to prep batter and fill donut pan
- 10-13 minutes to bake
- 10-15 minutes to cool and glaze
How to Make Glaze for Chocolate Covered Donuts
In a microwave safe bowl melt chocolate chips and coconut oil (or vegetable oil). Dip the donut into the chocolate, allowing the excess to fall off back into the bowl. Place the donuts on a tray to allow the chocolate to set.
How to Properly Measure Flour
The most accurate way to measure flour is to use a kitchen scale, weighing it in grams.
If you don’t have a kitchen scale, follow this method.
- Aerate the flour with a whisk or spoon. Flour becomes heavy and compact as it sits. Aerating is the same as fluffing the flour, but not the same as sifting it. Do not sift the flour unless the recipe specifically calls for it.
- Use a spoon to sprinkle the flour into the measuring cup. Do not tap the cup against the counter, as this will compact the flour.
- Use the back of a butter knife to level off the excess.
Chocolate Donut Recipe Variations
I’ve made these donuts with both regular and gluten free flour with awesome results on multiple occasions. I recommend King Arthur’s Gluten Free Measure for Measure Flour. Use it as a one for one substitute for regular flour.
How to Store Chocolate Frosted Donuts
These donuts can be stored at room temperature for 2 to 3 days. Just keep them in an airtight container, away from heat. It’s important that they cool completely first, to prevent them from becoming mushy with moisture.
You can also freeze your donuts. Once they’ve cooled and the glaze has set, wrap each one individually in plastic wrap and freeze for up to 3 months. Thaw on the counter and enjoy.
How to freeze Chocolate Frosted Donuts
Allow the donuts to cool completely. Dip and allow the glaze to harden. Wrap each donut in plastic wrap, then place inside a freezer ziplock bag or container.
To thaw: microwave for 20 seconds or place on the counter for 30 minutes.
Tips for Success
- Measure the flour carefully. Too much or too little flour can easily change the texture of your donuts.
- How to easily fill the donut pan. My preferred way to fill the donut pan is by piping the batter in through a ziploc bag. However, you can also use a cookie scoop to drop the dough in the pan and spread it out with a spatula.
- How do you know when baked donuts are ready? The easiest way is to insert a toothpick in the center. If it comes out clean, the donuts are ready.
More Chocolate Recipes
- Easy Chocolate Cupcakes
- Chocolate Cheesecake
- Chocolate Pudding Pie
- Double Chocolate Chip M&M Cookies
Tap stars to rate!
Baked Chocolate Donut Recipe
Equipment
Ingredients
Donuts
- 1 cup all purpose flour
- ¼ cup cocoa powder
- ⅓ cup granulated sugar
- 1 tsp baking powder
- ½ tsp salt
- ½ cup milk, I used skim
- 1 large egg
- ½ tsp vanilla extract
- ¼ cup vegetable oil
Chocolate Glaze
- 1 cup semi-sweet or milk chocolate chips
- 1 tsp coconut oil or vegetable oil
- chocolate sprinkles
Instructions
- Preheat the oven to 350ºF. Spray a donut pan with non-stick cooking spray then use a paper towel to evenly coat the entire donut well.
- In a smaller bowl, combine the flour, cocoa powder, granulated sugar, baking powder and salt, mix until combined. Set aside.
- In a mixing bowl combine the milk, egg, vanilla extract and vegetable oil, use a whisk or spatula to beat. Gradually add the flour mixture, mixing by hand with a spatula just until combined.
- Transfer the batter to a piping bag fit with a round piping tip, or transfer the batter to a ziplock bag, then cut off one corner and pipe the batter evenly into the donut wells. Use a small spatula to smooth the tops of the batter if the batter is uneven.
- Bake for 10-13 minutes or until a toothpick inserted in the center of a donut comes out clean. Allow the donuts to cool for 10 minutes in the donut pan. Then turn the donut pan upside down and hit the pan against a counter a few times to release the donuts. Allow them to cool completely before dipping.
GLAZE
- Place chocolate chips and oil in a microwave safe bowl, microwave 1 minute on 50% power, then stir. Return to the microwave and continue to heat for 30 seconds at a time on 50% power until the chocolate is melted. Stir the chocolate until smooth. Allow the chocolate to cool for a few minutes before dipping. Dip the donut into the chocolate, allowing the excess to fall off into the chocolate bowl. Add sprinkles if desired. Allow the glaze to harden or enjoy right away.
Nutrition
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Can I use melted butter instead of vegetable oil? If yes, what’s the quantity?
Hi Natasha! I haven’t tried this recipe using melted butter so I can’t offer an accurate answer, sorry!
Can you freeze the unglazed donut?
Yes! Flash freeze then wrap in plastic wrap or place in ziploc bag.
Can you make without a donut pan?
No, the batter won’t hold its shape without a donut pan.
Great donut. Quick and easy to make and great flavor!
Hello!! I was wondering if there is a way to change the measurements from cups to grams? Since your suggested to use a food scale.
Cups in my country seem to be different, even the cooking ones. Some are 250g and others 200g
Thanks for the recipe! I really want to try these