Oh my goodness, let me tell you about these baked chocolate glazed donuts – they’re my absolute weakness! I’ve been perfecting this recipe for years, ever since my first disastrous attempt at frying donuts left my kitchen looking like a crime scene. Baking them instead? Total game-changer. You get all that fluffy, cake-like texture without the mess (or the guilt!). The rich chocolate glaze dripping down the sides? Pure magic. Trust me, once you try these, you’ll never go back to store-bought. They’re perfect with your morning coffee or as a sweet little dessert – and shockingly easy to make. My secret? A touch of yogurt in the batter keeps them incredibly moist, and that glossy chocolate topping? Just wait until you see how simple it is!
Why You’ll Love These Baked Chocolate Glazed Donuts
Let me count the ways these donuts will steal your heart:
- Crazy easy to make – No deep fryer needed, just one bowl and a donut pan
- Fluffier than a cloud – That yogurt in the batter? It’s the secret to their amazing texture
- Healthier than fried – All the joy of donuts without that heavy, greasy feeling
- Perfect any time – Fancy enough for brunch guests, simple enough for Tuesday mornings
- That glaze though – Rich chocolate that sets just right – no messy drips!
Seriously – these are the donuts dreams are made of.
Ingredients for Baked Chocolate Glazed Donuts
Here’s everything you’ll need to make these chocolatey wonders – and yes, every ingredient matters! I’ve learned the hard way that measuring flour wrong or using cold eggs can make all the difference:
- 1 cup all-purpose flour (spooned gently into the cup and leveled – no packing!)
- 1/4 cup cocoa powder (use unsweetened – I like the deep flavor of Dutch-processed)
- 1/2 tsp baking powder (make sure it’s fresh – test it if it’s been open awhile)
- 1/4 tsp baking soda
- 1/4 tsp salt (just a pinch to balance the sweetness)
- 1/3 cup granulated sugar
- 1/4 cup milk (whole milk makes them extra tender)
- 1/4 cup yogurt (plain or vanilla – the secret to that perfect crumb)
- 1 large egg (room temperature – takes about 30 minutes out of the fridge)
- 2 tbsp melted butter (cooled slightly so it doesn’t cook the egg)
- 1 tsp vanilla extract (the good stuff – it makes a difference)
Plus for that irresistible glaze:
- 1 cup powdered sugar (sifted if it’s lumpy)
- 2 tbsp cocoa powder (same as above)
- 2-3 tbsp milk (add slowly – you can always add more!)
Equipment You’ll Need
Gathering your tools is half the battle with baking, but don’t worry – you probably have most of this already! Here’s what I always grab when making these donuts:
- Donut pan (the star of the show – a 6-cavity works perfectly)
- Mixing bowls (2 medium ones – one for dry, one for wet ingredients)
- Whisk (my trusty wire one gets the job done every time)
- Spatula (for scraping every last bit of that delicious batter)
- Piping bag or ziplock (makes filling the pan so much easier – no spoon mess!)
That’s it! No fancy gadgets required – just good old-fashioned baking basics.
How to Make Baked Chocolate Glazed Donuts
Alright, let’s get to the fun part! I’ve made these donuts more times than I can count, and I’ve learned all the little tricks to make them perfect every time. Follow these steps, and you’ll be biting into chocolatey heaven before you know it!
Preparing the Donut Batter
First things first – preheat that oven to 350°F (175°C). Trust me, you want it nice and hot before the donuts go in. Now grab your mixing bowls – we’re keeping things separate at first.
In one bowl, whisk together all your dry ingredients: flour, cocoa powder (sift it if it’s clumpy!), baking powder, baking soda, and that pinch of salt. Give it a good mix so everything’s evenly distributed – no cocoa powder lumps allowed!
In the other bowl, whisk together the wet ingredients: sugar, milk, yogurt, egg (make sure it’s room temp!), melted butter (cooled slightly!), and vanilla. Whisk until it’s smooth and gorgeous – about 30 seconds should do it.
Now the magic happens! Pour the wet ingredients into the dry and gently fold together with a spatula. Here’s the key – stop mixing as soon as you don’t see dry flour anymore. A few lumps are totally fine! Overmixing is the enemy of fluffy donuts.
Baking the Donuts
Grease your donut pan really well – I use butter or nonstick spray in every nook and cranny. Now, here’s my favorite trick: transfer the batter to a piping bag or ziplock bag with the corner snipped off. It makes filling the pan SO easy and mess-free!
Pipe the batter into each cavity, filling them about 2/3 full. They’ll puff up beautifully, and you don’t want them overflowing. Pop them in the oven for 10-12 minutes. At 10 minutes, do the toothpick test – if it comes out clean, they’re done!
Let them cool in the pan for 5 minutes – this helps them set. Then gently transfer them to a wire rack. Don’t skip this step, or they might stick! Now, try not to eat them all before glazing…
Making the Chocolate Glaze
While the donuts cool, let’s make that irresistible glaze! In a medium bowl, whisk together the powdered sugar and cocoa powder. Now add the milk slowly – start with 2 tablespoons and whisk until smooth. You want it thick enough to coat the back of a spoon but thin enough to dip.
Here’s my pro tip: let the glaze sit for 2-3 minutes to thicken slightly. Then take each cooled donut and dip the top into the glaze, twist slightly, and lift straight up. Let the excess drip off for a second before placing it back on the rack. The glaze will set in about 15 minutes – if you can wait that long!
Tips for Perfect Baked Chocolate Glazed Donuts
After burning through more batches than I’d like to admit, here are my hard-won secrets for donut perfection:
- Room temp is everything – Cold eggs and milk make batter lumpy. Take them out 30 minutes early!
- Don’t overmix – Stir until just combined. A few flour streaks are better than tough donuts.
- Glaze patience – Let it sit 3 minutes after mixing for that perfect drip-free thickness.
- Grease generously – Get into every crevice of that pan – chocolate batter loves to stick.
- Cool completely before glazing, or you’ll get melty chocolate puddles instead of pretty drips.
Trust me – these little tricks make all the difference between good and “oh my goodness!” donuts.
Variations and Substitutions
Oh, the beauty of baking is making recipes your own! Here are my favorite ways to tweak these donuts when I’m feeling creative or dealing with pantry shortages:
- Dairy-free? Swap milk for almond milk and yogurt for coconut yogurt – works like a charm!
- Gluten concerns? Use 1:1 gluten-free flour (I love King Arthur’s blend).
- Extra chocolatey? Add 1/4 cup mini chocolate chips to the batter – melty pockets of joy!
- No donut pan? Muffin tins work in a pinch – just bake 12-15 minutes.
See? Even “mistakes” can lead to delicious discoveries in the kitchen!
Serving and Storing Baked Chocolate Glazed Donuts
Here’s the best part – eating them! These donuts are absolute heaven still slightly warm from the oven when the glaze is just set. I love serving them on a cute cake stand with coffee – instant brunch upgrade! If you have leftovers (unlikely!), pop them in an airtight container at room temperature for up to 2 days. The glaze might lose its shine, but the flavor stays delicious. Pro tip: Don’t refrigerate them – it makes the texture weird. Trust me, I learned that one the hard way!
Nutritional Information
Now, I’m no nutritionist, but here’s the scoop on these treats – each glorious donut comes in at about 210 calories with 6g fat. Of course, this varies based on your exact ingredients (I won’t judge if you go heavy on the glaze!). They’re definitely an indulgence, but hey – everything in moderation, right? Just promise me you’ll savor every chocolatey bite!
Frequently Asked Questions
I get so many questions about these baked chocolate glazed donuts – here are the ones that pop up most often in my kitchen (and DMs!):
Can I freeze these donuts? Absolutely! Freeze them unglazed in a single layer first, then store in an airtight bag for up to 2 months. Thaw at room temperature and glaze fresh – the texture stays perfect!
Can I use oil instead of butter? You sure can – swap the melted butter for 2 tbsp vegetable oil. The donuts will be slightly more tender, but the chocolate flavor still shines through.
Why did my glaze turn out too thin? Add the milk slowly – I always start with 2 tbsp and whisk thoroughly before deciding if it needs more. If it’s too runny, just add a bit more powdered sugar.
Help – my donuts stuck to the pan! Been there! Next time, grease every nook with butter or baking spray, and let them cool for exactly 5 minutes before removing – they’ll pop right out.
Can I make these vegan? Yes! Use plant-based milk, flax eggs, and dairy-free yogurt. The texture changes slightly but they’re still delicious!
Did you make these baked chocolate glazed donuts? I’d love to hear how they turned out! Leave a comment below or snap a photo – nothing makes me happier than seeing your kitchen creations!
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Irresistible Baked Chocolate Glazed Donuts in 30 Minutes!
- Total Time: 22 minutes
- Yield: 6 donuts 1x
- Diet: Vegetarian
Description
Soft and fluffy baked chocolate glazed donuts with a rich chocolate topping. Perfect for breakfast or dessert.
Ingredients
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/3 cup granulated sugar
- 1/4 cup milk
- 1/4 cup yogurt
- 1 large egg
- 2 tbsp melted butter
- 1 tsp vanilla extract
- 1 cup powdered sugar
- 2 tbsp cocoa powder
- 2–3 tbsp milk
Instructions
- Preheat oven to 350°F (175°C). Grease a donut pan.
- Mix flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
- In another bowl, whisk sugar, milk, yogurt, egg, melted butter, and vanilla.
- Combine wet and dry ingredients until just mixed.
- Spoon batter into the donut pan, filling each cavity 2/3 full.
- Bake for 10-12 minutes or until a toothpick comes out clean.
- Cool donuts in the pan for 5 minutes, then transfer to a wire rack.
- Whisk powdered sugar, cocoa powder, and milk to make the glaze.
- Dip each donut into the glaze and let it set before serving.
Notes
- Do not overmix the batter to keep donuts soft.
- Let glaze thicken slightly before dipping for better coverage.
- Store in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 210
- Sugar: 18g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: baked donuts, chocolate glaze, homemade donuts, easy dessert