Double Chocolate Donuts
Double chocolate donuts are a breakfast or dessert treat you will love! Tender baked chocolate donuts get drizzled with a chocolate glazed to satisfy any sweet tooth!
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In my humble opinion, you can never have too much chocolate.
Ever.
And there is no better way to start a day than with a delicious soft glazed donut.
Unless said donut in question is chocolate of course.
With this recipe, you don’t have to run to the bakery to get your fix.
You can make this treat at home in about half an hour.
The perfect way to start the day and treat your loved ones to some chocolatey goodness.
Ingredients
Let’s break this down into two sets of ingredients: the donuts themselves and the glaze.
For the donuts, you’ll need:
- Flour– All purpose flour
- Sugar– Regular granulated sugar
- Cocoa powder– Unsweetened, good quality cocoa powder.
- Baking soda– These donuts don’t have any yeast so this helps give the dough some lift.
- Salt– To balance the sweetness
- Oil– Vegetable oil works best
- Buttermilk– Don’t have any? You can make your own with regular milk and a little vinegar or lemon juice.
- Egg
- Vanilla– Real vanilla extract is best
For the glaze, you’ll need:
- Chocolate chips– I recommend semi sweet but you could use milk chocolate if you prefer
- Butter– Either salted or unsalted.
- Corn syrup– Light corn syrup for sweetness.
- Water– To thin the glaze to the right consistency
- Sprinkles– Optional but highly recommended of course.
You’ll also need some kitchen tools like:
How to Make
Preheat your oven to 350 degrees F and spray a donut baking pan generously with non-stick spray.
Once you’ve prepared your pan, whisk together the flour, sugar, cocoa powder, baking soda, and salt in the bowl of a stand mixer.
Then, add the vegetable oil, buttermilk, egg, and vanilla to large measuring cup and whisk with a fork until well combined.
With the mixer on low speed, slowly pour the wet ingredients into the dry and mix until just combine.
Be sure to scrape the sides and bottom of the bowl to make sure all the ingredients are incorporated.
Fit a piping bag with a large round tip and add the batter to your bag, being careful to not let the batter run out of the hole.
Pipe the batter into each donut mold, filling about 2/3 full.
Once you have all the batter piped, gently tap the tray against the counter 4-5 times to remove any air bubbles.
Bake for 10-13 minutes or until a toothpick inserted in the thickest part of the donut comes out clean.
Take the pan out of the oven and allow to cool in the pan for 5 minutes before removing the donuts and placing them onto a wire rack to cool completely.
While the donuts are cooling, make the glaze.
To do it, add the chocolate, butter, corn syrup, and water into a microwave safe bowl and heat on 30 second increments, stirring in between, until melted and smooth.
Dip the cooled donuts, top side down, into the glaze and place face up on a wire rack to harden.
Sprinkle with Jimmie sprinkles as desired.
Serve and enjoy!
Serving and storing
These are best served fresh, however, if you have any leftovers, place in an airtight container at room temperature for up to three days.
Do I have to frost the donuts?
You don’t have to if you really don’t want to but I highly recommend it for extra chocolate flavor.
Not into double chocolate?
Use a plain powdered sugar glaze instead.
Tips and Tricks
- No piping bags, no problem! Either fill a large ziplocking bag with the batter and cut one of the bottom corners off or use a condiment bottle with a large opening.
- To fill a piping bag, I like to place the bag fitted with the tip over a large glass. Fold the tip so it is sitting flat against the cup to keep the batter from running out. Then spoon the batter into the bag.
- Don’t be shy with the cooking spray. Not using enough could make the donuts stick.
- Let the donuts cool thoroughly before glazing them or the glaze won’t set.
- To make these donuts extra fun, you can switch out the sprinkles to make them seasonal (heart sprinkles for Valentine’s Day, pumpkins or leaves for fall, ghosts for Halloween, etc.)
Other Donut Recipes
Double chocolate donuts are my favorite way to treat myself and my family to a morning chocolate fix. Make this the next time you want to start the day off extra sweet.
Looking for other donut recipes? Try these:
- Reese’s Peanut Butter Donuts
- Baked Strawberry Glazed Donuts
- Loaded Maple Bacon Donut Fries
- Coconut Cream Pie Donuts
- Carrot Cake Donuts with Cream Cheese Glaze
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Double Chocolate Baked Donuts
Ingredients
- ¾ cup flour
- ¾ cup granulated sugar
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2/3 cup vegetable oil
- ½ cup buttermilk
- 1 egg
- 1 teaspoon vanilla
For The Glaze
- ½ cup semi-sweet chocolate chips
- 2 Tablespoons butter
- 2 teaspoon light corn syrup
- 1 teaspoon water
- Jimmie sprinkles or sprinkles of your choice
Instructions
- Preheat your oven to 350 degrees/F and prepare a donut baking pan by spraying generously with non-stick spray.
- In the bowl of a stand mixer equipped with a whisk attachment, combine the flour, sugar, cocoa powder, baking soda, and salt. Whisk to combine.
- In a large glass measuring cup, add the vegetable oil, buttermilk, egg, and vanilla and whisk with a fork until well combined.
- With the mixer on low speed, slowly pour the wet ingredients into the dry. Mix until just combined. Be sure to scrape the sides and bottom of the bowl to make sure all the ingredients are incorporated.
- Prepare a piping bag with a large round tip, or a large Ziplock bag with the corner removed. Add the batter to your bag being careful to not let the batter run out of the hole.
- Pipe the batter into each donut mold, filling about 2/3 full.
- Once you have all the batter piped, gently tap the tray against the counter 4-5 times to remove any air bubbles.
- Bake for 10-13 minutes or until a toothpick inserted in the thickest part of the donut comes out clean.
- Remove from the oven and allow to cool in the pan for 5 minutes before inverting onto a wire rack to cool completely.
- Prepare the glaze by adding the chocolate, butter, corn syrup, and water into a microwave safe bowl and heat on 30 second increments, stirring in between, until melted and smooth.
- Once the donuts are cool, dip them, top side down, into the glaze and place face up on a wire rack to harden. Sprinkle with Jimmie sprinkles
- Serve and enjoy!
Notes
- No piping bags, no problem! Either fill a large ziplocking bag with the batter and cut one of the bottom corners off or use a condiment bottle with a large opening.
- To fill a piping bag, I like to place the bag fitted with the tip over a large glass. Fold the tip so it is sitting flat against the cup to keep the batter from running out. Then spoon the batter into the bag.
- Don’t be shy with the cooking spray. Not using enough could make the donuts stick.
- Let the donuts cool thoroughly before glazing them or the glaze won’t set.
- To make these donuts extra fun, you can switch out the sprinkles to make them seasonal (heart sprinkles for Valentine’s Day, pumpkins or leaves for fall, ghosts for Halloween, etc.)
