Chocolate Baked Donuts (Print Version)
# Ingredients:
→ For the Donuts
01 -
¾ cup all-purpose flour
02 -
½ cup white granulated sugar
03 -
⅓ cup cocoa
04 -
½ teaspoon baking soda
05 -
¼ teaspoon salt
06 -
½ cup milk
07 -
2 tablespoons oil (olive or canola work well)
08 -
½ tablespoon vinegar (apple cider or white)
09 -
1 teaspoon vanilla extract
→ For the Chocolate Glaze
10 -
¼ cup butter
11 -
2 tablespoons cream or milk
12 -
1 tablespoon light corn syrup
13 -
½ teaspoon vanilla extract
14 -
2 ounces chocolate chips (semi-sweet or dark)
15 -
¾ cup powdered sugar
→ Optional Toppings
16 -
Sprinkles
# Instructions:
01 -
Preheat oven to 350°F (175°C). Lightly butter or spray a donut baking pan with non-stick cooking spray.
02 -
In a medium to large bowl, whisk together the flour, sugar, cocoa, baking soda, and salt until well combined.
03 -
In a smaller, separate bowl, stir together the milk, oil, vinegar, and vanilla extract.
04 -
Pour the wet ingredients into the bowl with the dry ingredients. Stir until no lumps remain and batter is smooth.
05 -
Spoon the batter into the prepared donut pan, filling each cavity about ¾ full.
06 -
Bake in the preheated oven for 14-15 minutes, or until a toothpick inserted into a donut comes out clean.
07 -
Allow donuts to cool in the pan for 5 minutes before turning out onto a wire cooling rack to cool completely.
08 -
In a medium pot over medium heat, melt the butter. Stir in the cream or milk, corn syrup, and vanilla extract.
09 -
Add the chocolate chips to the pot, turning the heat down slightly if needed. Continue to cook and stir until the chocolate chips are completely melted and the mixture is smooth.
10 -
Remove the pot from heat and whisk in the powdered sugar. For a lump-free glaze, you may want to sift the powdered sugar before adding it.
11 -
Dip the top of each cooled donut into the still-warm glaze, allowing excess to drip off. Place back on the cooling rack.
12 -
If using sprinkles or other toppings, add them immediately after glazing each donut, before the glaze sets.
# Notes:
01 -
Store in an airtight container at room temperature for up to 2 days
02 -
For a more intense chocolate flavor, use dark cocoa powder
03 -
These donuts freeze well for up to 3 months (freeze before glazing)
04 -
If you don't have a donut pan, you can use a muffin tin to make donut-like muffins