Chocolate Doughnuts

Chocolate Doughnuts

I guess this recipe is going out to all the chocolate lovers out there. Those of us who openly and freely admit that we love chocolate. I was having a real hankering the other day for something chocolatey, and so I took out the doughnut pans and decided, why not make these baked Chocolate Doughnuts with a Chocolate Glaze.

In retrospect, these may have even been a bit too chocolatey even for me. Next time I may douse them in a vanilla glaze, or simply just dust them with a sprinkling of powdered sugar. Nonetheless these were still delicious, and extremely easy to make. You will however need a standard sized doughnut pan to accomplish the task. I found mine at my local baking supply store, but you can also easily find them online was well. I won’t try to con you into thinking these are not highly caloric, but the upside is that these are baked and not fried, so that’s a good thing, right?

The secret ingredient here is the espresso powder, as it really enhances the chocolate flavor. But, if you don’t have access to it, don’t worry, they will still taste amazing. And then, bring out your array of sprinkles and jimmies because that’s the best part of this entire process. Really, who doesn’t like jimmies!

Chocolate Doughnuts

Chocolate Doughnuts

From King Arthur Flour

  • 2/3 cup good quality cocoa powder
  • 1 3/4 cups all-purpose flour
  • 1 1/4 cups light brown sugar
  • 1 teaspoon baking powder
  • 3/4 teaspoon espresso powder, optional
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup chocolate chips
  • 2 large eggs
  • 3/4 cup milk
  • 2 teaspoons vanilla extract
  • 2 teaspoons vinegar, white or cider
  • 1/2 cup (8 tablespoons) melted butter or 1/3 cup vegetable oil

Chocolate Glaze

  • 1 cup chocolate chips
  • 6 tablespoons half & half or cream (light or heavy)


  1. Preheat the oven to 350°F. Lightly grease the wells of two standard doughnut pans. If you don’t have two pans, simply bake the batter in two batches.
  2. In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, espresso powder, baking soda, salt, and chocolate chips. Set aside.
  3. In a large measuring cup or medium-sized mixing bowl, whisk together the eggs, milk, vanilla and vinegar.
  4. Add the wet ingredients, along with the melted butter or vegetable oil, to the dry ingredients, stirring to blend; there’s no need to beat the batter, just make sure everything is well-combined.
  5. Spoon the batter into the prepared pan(s), filling them between 3/4 and full.
  6. Bake the doughnuts for 13-15 minutes, or until a toothpick inserted into the center of one comes out clean.
  7. Remove the doughnuts form the oven, and after 30 seconds or so, loosen their edges, turn the pan upside down over a rack, and gently let the doughnuts fall onto the rack.
  8. For sugar-coated doughnuts, immediately shake the doughnuts in 1 tablespoon granulated sugar; add 1/2 teaspoon cocoa powder to the sugar for an additional touch of chocolate.
  9.  If you want to ice the doughnuts rather than shake them in sugar, allow them to cool completely before icing.
  10.  To make the glaze: Combine the chocolate chips and half & half or cream in a microwave-safe bowl or measuring cup. Heat in 20 second increments, stirring the mixture in between until you get a smooth consistency.
  11. Remove from the microwave, and stir until the chips have melted and the glaze is smooth.
  12.  Spread glaze on the doughnuts.

Makes 18 doughnuts

Chocolate Doughnuts

Mama’s Tips

Let your doughnuts cool completely before you cover them in the glaze.

Store doughnuts in an airtight container, and they should last for three days…if you don’t finish them first.

Chocolate Doughnuts

Recipe: Easy


45 Comments on “Chocolate Doughnuts”

  1. erika says:

    They look amazing! Can’t wait to try this one. Happy baking 🙂

  2. carol says:

    Oh Mama Mia!!!! Can you ship these please!!!!! I want one right now! Great photos too!!! xo

  3. Clover says:

    Beautiful and festive! I don’t have a donut pan, but I have a mini-bundt cake pan. Hmmmmm….. 😉

  4. Oh my. Now I’m wiping saliva off my keyboard.

  5. Sure glad I had eaten before I read this or I would have eaten my monitor. 😮 Looks fabulous and love the use of espresso in the batter. To me, espresso really brings out the chocolate flavor.

  6. Brittany says:

    Not only are these adorable, but I am sure they are SO delicious!!

  7. annymac says:

    this is definitely part of tonight’s supper Thanks for a lovely looking and interesting blog

  8. Sara says:

    I just got some donut pans, and I am so excited to make these…they look SO tasty! 🙂

  9. LifeOfBun says:

    They’re so pretty!!! And sweet I bet.. Hmmm…

  10. Thanks for your lovely comment on my blog and so glad I discovered yours – these dougnuts look divine!!

  11. Greg Vassalotti says:

    I’am with Carol, I could really go for one right now. If you send her any, she had better share them.

  12. petit4chocolatier says:

    This mama’s gotta bake doughnuts 🙂

  13. Brooks says:

    These beauties make me swoon. Like you, I keep a little espresso powder in the cabinet―it’s my little chocolate magnifier. And in my book dialed up chocolate enhances life too. Once I got past the chocolate glaze in the photos, the perfectly distributed sprinkles and jimmies brought a smile for the next time I’m on for kids-n-me time in the kitchen, I think we’ll fix a batch of these!

  14. teresassong says:

    Beautiful food photography!

  15. I’m losing my mind right now! 😀

  16. Ms. L-P says:

    Wow – your pictures are AMAZING!! This look sooo good – I need to figure out a vegan version 😉 (

  17. pinhappygirl says:

    These look so good. I can never get too much chocolate!

  18. Roadplug says:

    But, but – there is no such thing as too much chocolate! Yummmmm ^.^)

  19. Jennifer says:

    I love doughnuts but have only ever had fried. As a comparison how does the baked turn out? more like cake?

  20. So gorgeous and utterly drool worthy. Got to add, these are the most amazing homemade doughnuts I ever saw, amazing!!! Hope it’s a fun filled and tasty year for you and your boys this 2013 x

  21. Lora Koceva says:

    Oh.. Mama… I’m so gonna cook these:))

  22. just made these. The kids love them, thank you!

  23. Adriana says:

    Coming from the land of Tim Horton’s I think these donuts would give them a run for their money. I have been wondering whether it is worth buying a pan just for donuts, but after seeing these photos, I think it is.

    • Adriana, it is so worth buying the pan!

      • Adriana says:

        I made them today (without the espresso powder or chocolate chips) and they were still great! I took out the espresso so that my children wouldn’t be up all night… but somehow forgot that the sugar would take care of that for me. Thanks for posting a great recipe!

  24. kellisamson says:

    These look absolutely delish. I got a donut pan for Christmas and have been trying out a new recipe every couple of weeks. I will add this to my line up! And I love the tag-line of your blog!

  25. Ashley says:

    I was thinking of using this recipe in my cake-pop pan to make doughnut holes. Any suggestions on changing baking times and temperatures?

  26. Lex says:

    Hiya, thanks for sharing this recipe! I made these and they were very good. Is there another ingredient, or more of an ingredient I can add next time to make the batter more moist tasting after they’re baked? (I did leave out the chocolate chips from the batter, would that have made them more moist?)

    • Hi Lex, thanks for your comment. These donuts are not like a cake that would be moist. That being said, if they were dry it could be that they were baked in the oven a minute or two too long. Just that amount of over baking can make the difference in a product being dry or not. Next time, take a few minutes off the baking time, or maybe lower the oven temp slightly. Maybe your oven runs a tad on the hotter side. Also, adding the chips may have brought a little more moisture. Anyway, baking is a bit of trial and error. Usually takes me 2 or 3 times of making a recipe to really nail it. I hope this info helps.

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