Description
These Baked Chocolate Donuts are a delicious and healthier twist on the classic deep-fried treat. Made with cocoa powder and rich chocolate chips, the donuts are baked to perfection, producing a tender crumb with a luscious chocolate glaze topped with sprinkles. Perfect for a breakfast treat or dessert, this recipe yields 8 moist and flavorful donuts with a simple preparation and quick baking time.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour (120g)
- ½ tsp baking powder (2g)
- ½ tsp baking soda (3g)
- â…“ cup unsweetened cocoa powder (28g)
- â…› tsp kosher salt
- ½ cup granulated sugar (100g)
Wet Ingredients
- 1 large egg (50g)
- ½ cup plain yogurt (114g)
- ¼ cup canola oil (50g)
- 1 tsp pure vanilla extract (4g)
Chocolate Glaze
- ½ cup chocolate chips (85g)
- 2 tbsp unsalted butter (28g or ¼ stick)
- 1 tbsp milk (14g)
- ½ tsp pure vanilla extract (2g)
Topping
- 2 tbsp chocolate sprinkles (24g)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Generously spray a donut tin with nonstick baking spray to ensure easy removal after baking.
- Sift Dry Ingredients: Sift the all-purpose flour into a large mixing bowl to aerate and remove lumps.
- Combine Dry Ingredients: Add baking powder, baking soda, cocoa powder, kosher salt, and granulated sugar into the sifted flour. Whisk these together thoroughly to ensure even distribution of leavening agents and cocoa.
- Mix Wet Ingredients: In a medium bowl, whisk together the egg, plain yogurt, canola oil, and vanilla extract until smooth and well combined.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients. Gently mix until the batter is just smooth without overmixing to avoid developing gluten which would make donuts tough.
- Fill Donut Tin: Transfer the batter into the prepared donut tin using a spoon or piping bag. Fill each donut cavity a bit more than ¾ full to prevent overflow as the donuts rise during baking.
- Bake Donuts: Bake in the preheated oven for 8-10 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. Allow donuts to cool for 5 minutes in the pans, then invert the pan over a wire rack to release the donuts. Repeat for remaining batter.
- Prepare Chocolate Glaze: In a microwave-safe bowl, combine chocolate chips, unsalted butter, milk, and vanilla extract. Microwave for 30 seconds or until melted. Stir until smooth and glossy.
- Glaze and Decorate: Generously frost each cooled donut with the chocolate glaze. Immediately sprinkle chocolate sprinkles on top before the glaze sets for added texture and decoration.
Notes
- Do not overmix the batter to keep donuts tender and avoid chewiness.
- Filling the donut tin slightly more than ¾ full helps prevent overflow while allowing for rising.
- If you don’t have a piping bag, a spoon works fine to fill the donut wells.
- Allow the donuts to cool slightly before glazing to prevent the glaze from melting off.
- For a dairy-free version, substitute yogurt and butter with non-dairy alternatives.
- Chocolate glaze can be adjusted by adding a bit more milk for a thinner consistency if needed.
