Chocolatey Homemade Baked Donuts

These baked chocolate donuts are the perfect treat when you're craving something sweet but don't want the hassle of deep frying. Rich, chocolatey, and topped with a smooth chocolate glaze, they deliver all the satisfaction of a donut shop favorite right from your own oven. The cake-like texture with that signature donut shape makes these irresistible for breakfast, dessert, or anytime you need a chocolate fix.

I first made these for a Sunday brunch with my sister's family, and they disappeared faster than any other dish on the table. My nephew, who's notoriously picky, asked if I could make them again before they even left!

Ingredients Breakdown:

• All-purpose flour (1 cup/125g): Creates the structure of the donut; measure by spooning into your measuring cup and leveling off for accuracy
• Unsweetened cocoa powder (1/4 cup/22g): Provides rich chocolate flavor; use Dutch-processed for deeper color and smoother taste
• Baking soda (1/2 teaspoon): Leavening agent that helps donuts rise and become fluffy
• Salt (1/8 teaspoon): Enhances chocolate flavor and balances sweetness
• Buttermilk (1/2 cup/120ml): Creates tenderness and adds moisture; its acidity activates the baking soda
• Granulated sugar (1/2 cup/100g): Sweetens the donuts while helping to create a soft texture
• Egg (1 large, room temperature): Binds ingredients and adds structure; room temperature eggs incorporate more easily
• Butter (2 tablespoons/30g, melted): Adds richness and tender crumb
• Vanilla extract (1 teaspoon): Enhances the chocolate flavor with aromatic warmth

For the glaze:

• Powdered sugar (1 cup/120g): Creates the smooth base for the glaze
• Cocoa powder (3 tablespoons/17g): Provides chocolate flavor while maintaining the glaze's texture
• Vanilla extract (1/2 teaspoon): Adds depth to the chocolate glaze
• Milk (3-4 tablespoons/45-60ml): Thins the glaze to desired consistency; adjust as needed

Step-by-Step Instructions:

1. Prepare Your Equipment

Heat your oven to 350°F (175°C). Take your donut pan and spray it thoroughly with non-stick cooking spray, making sure to coat the center post of each cavity. This step is crucial as these chocolate donuts can stick easily due to their moist nature. If you don't have a donut pan, consider ordering one online—they're inexpensive and make perfect-shaped donuts every time.

2. Mix Dry Ingredients

In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. Use a fork or whisk to ensure all ingredients are evenly distributed, breaking up any cocoa powder lumps you encounter. This thorough mixing ensures no one gets a pocket of baking soda or salt in their donut.

3. Combine Wet Ingredients

In a separate medium bowl, combine the buttermilk, sugar, egg, melted butter, and vanilla. Whisk these ingredients vigorously until completely combined and slightly frothy. The melted butter might solidify a bit if your buttermilk is cold—that's okay, just keep mixing until the mixture is as uniform as possible.

4. Create Your Batter

Pour the wet ingredient mixture into the bowl with the dry ingredients. Using a rubber spatula, gently fold everything together just until combined. This is critical—overmixing will develop gluten and make tough donuts. Stop mixing when you no longer see dry flour streaks, even if the batter looks slightly lumpy.

5. Fill Donut Cavities

Transfer your batter into a piping bag (or use a zip-top bag with a corner snipped off) and pipe the batter into each donut cavity. Fill each only 2/3 to 3/4 full to allow room for rising. If you don't have a piping bag, you can carefully spoon the batter in, then smooth the tops with the back of a spoon.

6. Bake to Perfection

Place the filled donut pan on the middle rack of your preheated oven and bake for 8-10 minutes. You'll know they're done when the tops spring back when lightly touched, and a toothpick inserted comes out clean or with just a few moist crumbs. Don't overbake or they'll dry out quickly.

7. Cool Properly

Allow the donuts to cool in the pan for about 5 minutes. This cooling period helps them set up and makes removal easier. Then carefully turn them out onto a wire cooling rack. If they stick slightly, run a thin knife around the edges to loosen.

8. Prepare the Chocolate Glaze

While the donuts cool, whisk together the powdered sugar and cocoa powder in a medium bowl. Add the vanilla extract and 3 tablespoons of milk, whisking until smooth. The consistency should be thick enough to coat the back of a spoon but thin enough to drip off slowly. Add more milk, a teaspoon at a time, if needed to reach the perfect consistency.

9. Glaze Your Donuts

Once the donuts are completely cool, dip the tops into the chocolate glaze, allowing excess to drip off. Place them glaze-side up on the cooling rack. If using sprinkles or other toppings, add them immediately while the glaze is still wet. Let the glaze set for about 15-20 minutes before serving.

My grandmother always said chocolate was good for the soul, and I think of her every time I make these donuts. My youngest daughter has declared these her "birthday breakfast" three years running, and watching her enjoy them with chocolate smeared across her cheeks brings me so much joy.

Troubleshooting Tips

Donut baking can sometimes present challenges, especially for beginners. If your donuts come out dense rather than fluffy, you likely overmixed the batter or overloaded your measuring cups with flour. Remember to spoon flour into your measuring cups rather than scooping directly from the bag, which compacts the flour. Another common issue is donuts sticking to the pan—always be generous with your non-stick spray, even if your pan claims to be non-stick.

Creative Variations

These chocolate donuts serve as a wonderful base for countless variations. Try adding 1/2 cup of mini chocolate chips to the batter for double chocolate goodness, or replace the chocolate glaze with peanut butter glaze for a combination reminiscent of a peanut butter cup. During the holidays, I love topping these with crushed candy canes or festive sprinkles. For a mocha twist, add a teaspoon of espresso powder to both the batter and the glaze—this deepens the chocolate flavor while adding a sophisticated coffee note.

Storage and Make-Ahead Tips

These homemade donuts taste best the day they're made, but they can be stored in an airtight container at room temperature for up to two days. For longer storage, place them unglazed in a freezer-safe container with parchment paper between layers, freeze for up to three months, and thaw at room temperature before glazing. You can also make the batter the night before, keep it refrigerated in a sealed container, and bring it to room temperature before baking in the morning—perfect for those special breakfasts when you want to minimize morning prep time.

Frequently Asked Questions

→ Can I make these donuts without a donut pan?

While a donut pan gives the traditional shape, you can use a mini muffin tin for donut 'holes' or a regular muffin tin for larger portions. Adjust baking time accordingly - mini muffins may need 7-9 minutes while regular muffins could take 12-15 minutes.

→ What can I substitute for buttermilk?

You can make a quick buttermilk substitute by adding 1/2 tablespoon of white vinegar or lemon juice to 1/2 cup of regular milk. Let it sit for 5-10 minutes until slightly thickened before using. Plain yogurt thinned with a little milk also works well.

→ How should I store these chocolate donuts?

Store completely cooled donuts in an airtight container at room temperature for up to 2 days. For longer storage, place them in the refrigerator for up to 5 days. You can also freeze unglazed donuts for up to 3 months and add the glaze after thawing.

→ Can I make these donuts dairy-free?

Yes! Substitute the butter with melted coconut oil or a plant-based butter. Replace buttermilk with a non-dairy milk plus 1/2 tablespoon vinegar. For the glaze, use almond milk or another plant-based milk alternative.

→ What toppings can I add besides sprinkles?

These donuts are wonderful with various toppings like chopped nuts, shredded coconut, mini chocolate chips, crushed cookies, or freeze-dried berries. You can also drizzle with caramel sauce or peanut butter for extra flavor.

→ Why did my donuts come out dry?

Dry donuts usually result from overbaking or measuring flour incorrectly. Make sure to spoon and level your flour rather than scooping directly from the container. Also, check your donuts at the minimum baking time since oven temperatures can vary.