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Perfect Baked Chocolate Donuts

Light, tender baked chocolate donuts finished with either a chocolate glaze or cinnamon sugar for a quick homemade treat.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Servings: 9 servings

Ingredients

  • 1 cup all-purpose flour 124 g
  • 1/4 cup unsweetened cocoa powder 20 g (for batter)
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup granulated sugar 100 g (for batter)
  • 1/2 cup milk see note for milk options
  • 1 large egg
  • 2 tablespoons vegetable oil 30 ml
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar 113 g (for glaze)
  • 3 tablespoons unsweetened cocoa powder 15 g (for glaze)
  • 2 tablespoons milk for glaze
  • 1 teaspoon corn syrup optional, for glaze
  • sprinkles optional, for topping
  • 5 tablespoons unsalted butter 71 g, melted (for cinnamon-sugar topping)
  • 1 cup granulated sugar 200 g (for cinnamon-sugar topping)
  • 2 tablespoons ground cinnamon

Instructions

  • Preheat the oven to 350°F (175°C) and lightly spray one or more donut pans with nonstick cooking spray.
  • In a medium bowl, whisk together the flour, 1/4 cup (20 g) unsweetened cocoa powder, baking soda, salt, and 1/2 cup (100 g) granulated sugar until evenly combined.
  • In a separate bowl or large measuring cup, whisk the 1/2 cup milk, egg, 2 tablespoons (30 ml) vegetable oil, and 1 teaspoon vanilla extract until smooth.
  • Pour the wet ingredients into the dry ingredients and whisk until just combined and no large lumps remain.
  • Transfer the batter to a gallon-size resealable bag or piping bag, snip off one corner to make a 1/2-inch opening, and pipe the batter into the prepared donut pan cavities about three-quarters full.
  • Bake for 7–8 minutes, or until a toothpick inserted into a donut comes out clean. Let the donuts cool in the pan about 10 minutes, then gently remove them to a wire rack or flat surface to cool completely before topping.
  • To make the chocolate glaze: whisk 1 cup (113 g) powdered sugar with 3 tablespoons (15 g) unsweetened cocoa powder, then whisk in 2 tablespoons milk and 1 teaspoon corn syrup a little at a time until smooth and pourable.
  • Dip each cooled donut upside down into the glaze, set glaze side up on a baking sheet or flat surface, and sprinkle with optional sprinkles. Let the glaze set about 20 minutes.
  • To make the cinnamon-sugar topping: whisk 1 cup (200 g) granulated sugar and 2 tablespoons ground cinnamon in a medium bowl. Dip each donut in melted butter, then dredge in the cinnamon-sugar, and if desired give a second light dusting.
  • Serve once the glaze or cinnamon sugar has set.

Equipment

  • Donut Pan
  • Nonstick cooking spray
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • resealable plastic bag or piping bag
  • baking sheet or flat surface

Notes

  • Recipe yields 8–9 donuts.
  • If you have only one donut pan, bake in batches and respray the pan between batches.
  • These can be made as mini muffins; adjust baking time accordingly.
  • Any milk (dairy or nondairy) may be used.
  • Corn syrup is optional but gives the glaze a shinier, firmer finish.
  • Dutch-process cocoa was not tested in the donuts and may affect results.