Glazed Chocolate Donuts

These baked chocolate donuts are soft, rich, and dipped in a sweet glaze that sets just right. They come together fast and make the perfect treat for any chocolate lover.

5 from 1 vote

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Course: Breakfast

Cuisine: American

Diet: Vegetarian

Prep Time: 10

Cook Time: 18

Total Time: 28

Servings: donuts

Calories: 312kcal

Author: Michelle

Ingredients

For the Donuts:

2 cups flour
1/2 cup cocoa powder
3/4 cup sugar
2 teaspoons baking powder
3/4 teaspoon salt
1 cup whole milk
2 large eggs
1/4 cup unsalted butter melted
1 teaspoon strong brewed coffee
1/2 teaspoon vanilla

For the Glaze:

3 cups powdered sugar
1/4 teaspoon salt
1 teaspoon vanilla
6 tablespoons whole milk

Instructions

Preheat your oven to 350 degrees. Grease your donut pans, and set them aside.
Add the flour, cocoa powder, sugar, baking powder, and salt to a large bowl. Whisk together until fully combined.
2 cups flour, 1/2 cup cocoa powder, 3/4 cup sugar, 2 teaspoons baking powder, 3/4 teaspoon salt
Mix together the milk, eggs, butter, coffee, and vanilla in a separate bowl - or your liquid measuring cup Ensure the eggs are well-blended, then add the wet ingredients to the dry.
1 cup whole milk, 2 large eggs, 1/4 cup unsalted butter, 1/2 teaspoon vanilla, 1 teaspoon strong brewed coffee
Stir gently until just combined. It should be a relatively thick batter, similar to brownie batter.
Fill a bag as described above and pipe the batter into the cavities, filling them about 3/4 of the way full.
Bake at 350 degrees for 16 to 18 minutes until a toothpick comes out with a few crumbs, then cool the donuts for 3-5 minutes before removing them from the pans and glazing.
Make the glaze while your donuts are cooling. By the time you finish it, they're ready to dip.
Combine all ingredients in a small bowl and whisk gently with a fork until smooth, aiming for an easily pourable glaze; if too thick, add a splash more milk and mix until desired consistency is reached.
3 cups powdered sugar, 1/4 teaspoon salt, 6 tablespoons whole milk, 1 teaspoon vanilla
Turn your donut pan over and tap the bottom to release them. Put all but the one you plan to work with back into the pan to keep them warm.
Dip the donut into the glaze, flip it quickly, and lift it with a clean hand to let the glaze drip off. Use a spatula to gently scrape the glaze from the bottom to help it finish dripping faster.
Place the donut onto a wire rack to allow the excess glaze to drip off. Finish the other five in your first pan, then repeat the process for a second layer of glaze.
Allow all the donuts to fully cool and the glaze to harden, then enjoy. These are most delicious the first day, but you can store extras in a tightly sealed container on your counter for up to three days

Video

Equipment

Liquid Measuring Cup

Full Size Donut Pans

Wire Cooling Racks

Notes

Whole milk matters for the richness of the donuts. Using 2% milk or skim milk will not provide the same richness or texture as the donuts.
You can make these into a sour cream-glazed chocolate donut, which is absolutely delicious, by using 1 1/2 cups of milk and 1/2 cup sour cream for the donuts. It is a fantastic substitute that I actually prefer to the basic version.
For more tips and tricks, be sure to read the full article above.

Nutrition

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.