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Baked » Recipes » Chocolate

Baked Chocolate Donuts (Homemade, One-Bowl)

Published: Feb 13, 2022 · Modified: Jan 4, 2023 by Kelly Neil · This post may contain affiliate links · Leave a Comment

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These baked chocolate donuts are so much easier to make than fried! With only 10 minutes baking time, they’re a great little weekend project.

45º image of glazed baked chocolate donuts on a wire rack.

This post first appeared February 14, 2019, and was last updated February 13, 2022.

Photography by Kelly Neil

Baked donuts are one of may favourite easy baking projects to make with my daughter (like this riff on classic Canadian maple-glazed donuts). The batter comes together in less than 10 minutes, she likes to watch me pipe the batter into the tin, and then of course comes her favourite part—decorating them with sprinkles!

You need a donut tin to make this recipe. Find them easily on Amazon, or in many stores with well-stocked baking sections. Just like fried donuts, baked chocolate donuts are best eaten fresh, the day they’re made. All you really need is a single six-cavity tin.

Keep in mind, this is a recipe for baked chocolate donuts not fried. They have completely different textures! these baked donuts are more like baked chocolate cake donuts. Nonetheless, they’re quick, easy, and much safer to make, especially with children!

I glazed these donuts with melted ruby chocolate. For the easiest glaze ever, look for chocolate named melting wafers or melting chips. After 30 seconds in the microwave, you have a perfectly silky chocolate glaze for donuts!

Jump to:
  • Ingredients
  • Method
  • Tips & Notes
  • Substitutions
  • Recipe
  • How To Store Baked Chocolate Donuts
  • Substitutions

A rack of baked chocolate donuts.

Use the JUMP TO RECIPE button at the top, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete instructions.

Ingredients

Ingredients to make baked chocolate donuts.

Method

Unmixed wet ingredients in a large glass bowl.
Add the wet ingredients to a mixing bowl.
A hand using a silicone whisk to mix wet ingredients.
Whisk well to combine.
Flour and cocoa in a fine mesh sieve sitting over a mixing bowl.
Add the flour and cocoa to a fine mesh sieve.
A hand using the back of a spoon to press flour and cocoa through into a mixing bowl.
Sift into the wet ingredients.
Dry ingredients sifted over top of wet ingredients.
Add the baking powder and salt.
A hand using a rubber spatula to fold batter.
Fold gently to combine.
A bowl of thick mixed batter.
The batter is very thick!
A baking tin next to a piping bag filled with batter.
Transfer the batter to a piping bag.
Piped batter in a tin.
Pipe thick even circles into the tin.
A persons hand using the fingertip to smooth batter in a tin.
Smooth the ends where the batter joins.
Baked donuts in a tin on a wire cooling rack.
Bake for 10 minutes.
Six baked donuts on a wire rack.
Cool on a rack before decorating.

Chocolate Glaze For Baked Chocolate Donuts

A bowl of ruby chocolate melting chips.
Add melting wafers or melting chips to a bowl.
A bowl of melted ruby chocolate.
Microwave until the chocolate can be stirred smooth.

I find spooning melted chocolate over the donuts makes a more even layer compared to dipping. After the tops are covered and smooth, top with sprinkles, and let the chocolate set before serving.

Oven-baked chocolate donuts on a wire rack.

Tips & Notes

You can spoon donut batter into the tin if you want but I find it super messy. To get a more true donut look, you want to use a piping bag fitted with a large round tip like the Wilton 1A decorating tip.

The top of each donut in the tin will be the actual top of the donut for serving. Once baked you can flip the donuts over for a more smooth look but I think they look more like real donuts when you don’t flip them over.

For a super simple and smooth chocolate glaze make sure to look for melting chocolate (sometimes called melting wafers).

How To Store Baked Chocolate Donuts

Oven-baked chocolate donuts are best eaten fresh, the day they’re made.

Baked chocolate donuts on a wire rack sitting on a baking sheet.

Substitutions

You can substitute light spelt flour at a 1:1 ratio for the all-purpose, or up to 40% (60g) of whole wheat flour.

Buttermilk is a terrific substitute for milk.

Use any extract you like. Almond, brandy, or peppermint extract would be nice.

If you don’t own piping bags, you can cut the corner off of a large zipper-top plastic storage bag.

Three chocolate sprinkle donuts on a pink plate.

More Chocolate Recipes

Whole Wheat Chocolate Cake (Refined Sugar-Free)
Chocolate Peppermint Truffles
Double Chocolate Raspberry Brownies
Rocky Road Ice Cream (Super Easy, No-Churn)
Chocolate Avocado Fudgsicles

Recipe

45º image of glazed baked chocolate donuts on a wire rack.

Homemade Oven-Baked Chocolate Donuts

5 from 1 vote
Author: Kelly Neil
Yield: 6
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Print Recipe Pin Recipe Comments

Description

 

These baked chocolate donuts are so much easier to make than fried! With only 10 minutes baking time, they’re a great little weekend project.

Equipment

  • pastry brush
  • Donut tin
  • Piping bag
  • Large round piping tip
  • Mixing bowl
  • Microwave safe bowl
  • Whisk
  • Wire rack
  • Measuring cups and spoons or a digital kitchen scale

Ingredients
 

For The Donuts

  • ⅓ cup whole milk
  • 3 tablespoons melted butter, plus extra for greasing the tin
  • 1 ½ teaspoons vanilla
  • 1 large egg
  • ⅓ cup sugar
  • 1 cup all-purpose flour
  • ¼ cup cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt

For The Chocolate Glaze

  • ¾ cup chocolate melting wafers

Instructions
 

  • Preheat the oven to 350ºF (180ºC). Lightly brush a 6-cavity donut tin with melted butter and set aside. Fit a large piping bag with a large round tip (I use the Wilton 1A round decorating tip). Set aside.
  • Add the milk, melted butter, vanilla, egg, and sugar to a large mixing bowl. Whisk until smooth and well combined.
  • Sift the flour and cocoa powder into the bowl. Add the baking powder and salt. Use a rubber spatula or wooden spoon to fold the batter together until the flour is just mixed in.
  • Fill the piping bag with all of the chocolate batter. Twist the top of the bag to prevent batter from leaking out. Gently but firmly pipe one smooth thick circle of donut batter into each donut cavity in the tin. The batter is very thick! Six thick piped donuts should use all of the batter. If you have batter leftover in the piping bag, add a bit extra to each donut until the batter is all gone.
  • Lightly wet a fingertip and smooth any areas where the batter starts and ends so the top of each donut looks smooth.
  • Place the tin in the oven and bake the donuts for 8 to 10 minutes, or until the tops spring back when gently pressed with a fingertip. Transfer the tin to a wire cooling rack. Cool the donuts in the tin for 10 minutes, then transfer them to the rack to cool completely before decorating.
  • To Glaze The Donuts — Place the melting wafers in a microwave-safe bowl. Heat the chocolate on full power for 30 seconds. Stir the chocolate. Repeat until the chocolate is completely smooth when stirred. Use a small spoon to “pour” chocolate over the top of each donut. Decorate the with sprinkles or anything else you like, then let the donut sit until the chocolate sets, at least 30 minutes, before serving.

Notes

You can spoon donut batter into the tin if you want but I find it super messy. To get a more true donut look, you will want to use a piping bag fitted with a large round tip like the Wilton 1A decorating tip.
The top of each donut in the tin will be the actual top of the donut for serving. Once baked you can flip the donuts over for a more smooth look but I think they look more like real donuts when you don’t flip them over.
For a super simple and smooth chocolate glaze make sure to look for melting chocolate (sometimes called melting wafers).
 

How To Store Baked Chocolate Donuts

Oven-baked chocolate donuts are best eaten fresh, the day they’re made.
 

Substitutions

You can substitute light spelt flour at a 1:1 ratio for the all-purpose, or up to 40% (60g) of whole wheat flour.
Buttermilk is a terrific substitute for milk.
Use any extract you like. Almond, brandy, or peppermint extract would be nice.
If you don’t own piping bags, you can cut the corner off of a large zipper-top plastic storage bag.

Nutrition

Serving: 1g | Calories: 153kcal | Carbohydrates: 17g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 48mg | Sodium: 323mg | Fiber: 1g | Sugar: 1g
Did you make this recipe?Let us know on Instagram @baked_theblog or tag #bakedtheblog!
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