Decadent Baked Chocolate Donuts

These oven-baked chocolate donuts hit the spot when you want something sweet without the mess of deep frying. They're rich, chocolatey, and finished with a velvety chocolate coating that rivals any donut shop favorite. Their cake-like consistency in that classic donut shape makes them hard to resist whether you're having breakfast, dessert, or just need to satisfy your chocolate craving.

I whipped these up for a family brunch at my sister's place, and they vanished quicker than anything else we served. My typically fussy nephew even begged me to bake another batch before they headed home!

Tasty Component Breakdown:

• All-purpose flour (1 cup/125g): Forms the base of your donut; scoop into measuring cup with a spoon and level it off for best results
• Unsweetened cocoa powder (1/4 cup/22g): Gives that chocolatey goodness; try Dutch-processed for darker color and mellower flavor
• Baking soda (1/2 teaspoon): Makes your donuts puff up and stay soft
• Salt (1/8 teaspoon): Brings out chocolate notes and cuts the sweetness
• Buttermilk (1/2 cup/120ml): Keeps everything moist and soft; works with baking soda to help things rise
• Granulated sugar (1/2 cup/100g): Adds sweetness while helping create that perfect donut texture
• Egg (1 large, room temperature): Holds everything together; works better when not cold from the fridge
• Butter (2 tablespoons/30g, melted): Adds that rich, melt-in-your-mouth feeling
• Vanilla extract (1 teaspoon): Makes the chocolate taste even better with its warm flavor

For the glaze:

• Powdered sugar (1 cup/120g): Makes the glaze silky and spreadable
• Cocoa powder (3 tablespoons/17g): Adds chocolate flavor while keeping the right thickness
• Vanilla extract (1/2 teaspoon): Gives the chocolate coating extra flavor
• Milk (3-4 tablespoons/45-60ml): Thins out your glaze; add more or less to get it just right

Detailed Cooking Method:

1. Get Ready

Turn your oven on to 350°F (175°C). Give your donut pan a good coating of non-stick spray, making sure to get the middle post too. This step really matters since these moist chocolate treats tend to stick. Don't have a donut pan? They're pretty cheap online and totally worth getting for perfectly shaped treats every time.

2. Prep Dry Stuff

Grab a big bowl and mix the flour, cocoa, baking soda, and salt together. Use a whisk to break up any cocoa clumps you find. Getting this mix even means nobody will bite into a weird pocket of baking soda or salt.

3. Mix Wet Stuff

In another bowl, throw together the buttermilk, sugar, egg, melted butter, and vanilla. Whisk it all up until it's well combined and a bit foamy. Don't worry if the butter starts to form little solid bits because of cold buttermilk – just keep mixing until it looks mostly uniform.

4. Make The Batter

Pour your wet mixture into the dry ingredients. With a spatula, fold everything together just until you don't see dry flour anymore. This part's super important – mix too much and your donuts will turn out tough. It's okay if the batter looks a bit lumpy.

5. Fill The Pan

Scoop your batter into a piping bag or use a plastic bag with a corner cut off, then squeeze batter into each donut shape. Fill them about 3/4 full so they have space to grow. No piping bag? Just spoon it in carefully and smooth the tops with the back of your spoon.

6. Bake Them Up

Stick the pan on the middle rack and bake for 8-10 minutes. They're done when you can touch the top and it bounces back, or when a toothpick comes out mostly clean. Watch the time – leave them too long and they'll dry out fast.

7. Let Them Rest

Let your donuts sit in the pan for about 5 minutes after baking. This helps them firm up so they come out easier. Then flip them onto a wire rack. If they stick a bit, run a knife around the edges to help.

8. Mix Up The Glaze

While they cool down, mix powdered sugar and cocoa in a bowl. Add vanilla and 3 tablespoons of milk, then whisk until smooth. It should be thick enough to stick to a spoon but still drip off slowly. Need it thinner? Add milk a little at a time.

9. Add The Topping

When the donuts are totally cool, dip the tops in your chocolate glaze and let extra drip off. Put them glaze-side up on the rack. Want sprinkles or other fun stuff? Add them right away while the glaze is wet. Wait about 15-20 minutes for the glaze to set before digging in.

My grandma always told me chocolate feeds the soul, and I think about her whenever I bake these donuts. My youngest has picked them as her special birthday morning treat three years in a row now, and seeing her enjoy them with chocolate all over her face makes me so happy.

Common Problems Solved

New bakers sometimes run into issues with donuts. If yours turn out heavy instead of light, you probably mixed the batter too much or packed too much flour in your measuring cups. Always spoon flour into your cups instead of scooping straight from the bag, which packs it down too tight. Another common problem is donuts sticking to the pan – always use plenty of cooking spray, even with so-called non-stick pans.

Fun Twists To Try

These chocolate donuts work great as a starting point for tons of different treats. Try throwing in 1/2 cup of tiny chocolate chips for extra chocolate goodness, or swap the chocolate glaze for a peanut butter one to mimic those famous peanut butter cups. During Christmas, I like to top mine with smashed candy canes or holiday sprinkles. For a coffee twist, mix a teaspoon of espresso powder into both the batter and glaze – it makes the chocolate taste even richer while adding a grown-up coffee kick.

Keeping Them Fresh

These donuts taste best right after making them, but you can keep them in a sealed container at room temperature for two days tops. Want to save them longer? Freeze them without glaze in a freezer container with parchment paper between layers for up to three months, then thaw them at room temperature before adding glaze. You can also mix up the batter the night before, store it covered in the fridge, and let it warm up before baking in the morning – perfect for special breakfasts when you don't want to do much work first thing.

Frequently Asked Questions

→ What if I don’t have a donut pan?

You can swap the donut pan for a mini muffin one to make donut bites or use a standard muffin tin for larger portions. Keep an eye on baking times—smaller muffins take around 7-9 minutes, and regular ones need about 12-15 minutes.

→ What can I use instead of buttermilk?

If you're out of buttermilk, mix 1/2 cup of regular milk with 1/2 tablespoon vinegar or lemon juice. Let it sit for about 5-10 minutes until it thickens slightly. Plain yogurt mixed with a bit of milk works just as well too.

→ How do I keep these donuts fresh?

Store donuts at room temperature in a tightly sealed container for a couple of days. For longer keeping, refrigerate them for up to five days. Frozen unglazed donuts can last up to three months—just glaze after thawing.

→ Are these donuts dairy-free friendly?

Absolutely! Replace butter with melted coconut oil or plant-based butter. Use non-dairy milk plus 1/2 tablespoon vinegar as a buttermilk sub. For the glaze, almond milk or other non-dairy options work great.

→ What toppings go well with these donuts?

Go beyond sprinkles! Try crushed cookies, shredded coconut, small bits of nuts, mini chocolate chips, or freeze-dried fruits. Drizzle on caramel or peanut butter for something extra delicious.

→ Why are my donuts turning out dry?

Dryness can stem from overbaking or too much flour. Spoon and level flour instead of scooping directly to avoid packing in too much. Remember to check them at the lower end of the baking time as oven temperatures can vary.