I make chocolate frosted donuts when I want the fun of a donut shop without setting up a pot of oil. These are baked in a donut pan, so the texture is soft and cakey rather than fried and airy.
The batter is thick, which is a good thing. I spoon it into a bag, snip the corner, and pipe it into the pan because trying to spoon batter neatly into donut wells makes a mess every time.
The glaze is the part that makes them feel like donuts to me: melted chocolate chips, butter, corn syrup, and a little water. I dip the tops, add sprinkles while the glaze is wet, and accept that the first one may be eaten standing at the counter.
Why I keep coming back to this
- No frying means no oil smell and no thermometer.
- A little nutmeg gives the batter that old-school bakery donut note.
- The thick batter pipes neatly into a donut pan.
- The glaze sets shiny and holds sprinkles well.
- The recipe makes 8, which is enough for a morning without leftovers for days.
- They taste best the same day, so I do not have to plan far ahead.
What you need (and what each one is doing)
- all-purpose flour, 1 cup (125g).I spoon and level it because a packed cup makes baked chocolate desserts dry and heavy.
- baking powder, 1 teaspoon.This gives lift.
- baking soda, 1/4 teaspoon.This gives lift.
- ground nutmeg, 1/4 teaspoon (bakery donut flavor).The spices are not decoration here; they balance the cocoa and make the kitchen smell like December.
- egg, 1 large.Eggs give structure. I let them lose the fridge chill so they blend without tightening the batter.
- packed light brown sugar, 1/3 cup (65g).It sweetens, of course, but it also helps the crumb stay tender and the edges bake nicely.
- milk, 1/4 cup (60ml).This loosens the batter or frosting just enough. I add it slowly because a tablespoon matters.
- yogurt or sour cream, 1/4 cup (60g).The tang keeps the sweetness in check and the extra fat helps the crumb stay moist.
- unsalted butter, melted, 2 Tablespoons (30g).
- pure vanilla extract, 1 1/2 teaspoons.Vanilla rounds off the sharper cocoa notes. I notice when I leave it out.
- semi-sweet chocolate chips, 1/2 cup (90g).I chop or measure it before I start so it melts evenly and does not leave stubborn pieces.
- unsalted butter, 2 Tablespoons (30g; glaze).
- light corn syrup, 2 teaspoons.
- water, 2 teaspoons.
- rainbow sprinkles, .This is the fun finish. I add it while the frosting or glaze can still hold onto it.
How I make it
Step 1 — Prepare the pan
I preheat to 350°F (177°C) and spray the donut pan well, especially around the center posts. Baked donuts release best when the pan is greased right before filling.
Step 2 — Mix the batter
I whisk flour, baking powder, baking soda, and nutmeg in one bowl. In another, I whisk the egg, brown sugar, milk, yogurt, melted butter, and vanilla. The wet mixture goes into the dry, and I stop stirring as soon as the batter is thick and even.
Step 3 — Pipe and bake
I scrape the batter into a zip-top bag, snip a corner, and pipe each well two-thirds to three-quarters full. The donuts bake 9-10 minutes, just until the edges are lightly browned.
Step 4 — Glaze while slightly warm
After the donuts cool a little, I melt the glaze ingredients in short microwave bursts. I dip the tops into the glaze, then immediately into sprinkles so they stick before the chocolate sets.
Tips from my kitchen
- Pipe the batter.It is faster and neater than spooning.
- Do not overfill.Too much batter closes the donut holes.
- Use nutmeg.It is small, but it gives the donut-shop flavor.
- Sprinkle right away.The glaze sets quickly once it hits the donut.
Variations I have actually tried
- Chocolate dough:I replace 2 tablespoons flour with cocoa for double chocolate.
- Vanilla glaze:I use a simple confectioners’ sugar glaze instead of chocolate.
- Peanut topping:I add chopped peanuts over the wet glaze.
- Maple note:I add a tiny splash of maple extract to the batter.
- Mini donuts:I use a mini pan and start checking much earlier.
Storing and making ahead
These taste best the day they are made. I store extras covered at room temperature for up to 2 days, but the glaze is nicest on day one. If I know I will have leftovers, I glaze only what I plan to serve.
What I serve with it
I serve them with coffee for adults and milk for kids. If the morning is busy, I put the sprinkles in a bowl and let everyone dip their own glazed donut top.
When I have a little extra time, I set everything out in order and read the recipe once before I turn on the oven. That sounds fussy, but it keeps me from finding the missing spatula while chocolate is cooling or frosting is softening. With chocolate frosted donuts, the small pauses matter: room-temperature ingredients blend cleaner, cooled cakes take frosting better, and cut cookies or pies hold their shape when they are not rushed.
I also pay attention to how the mixture looks, not just what the clock says. A batter can look thicker on a dry day, frosting can soften in a warm kitchen, and chocolate can need one more quiet minute before it turns smooth. I use the times as guardrails, then let my eyes make the final call.
If I am baking for company, I do the least glamorous jobs first: lining pans, clearing a cooling rack, choosing the container for leftovers, and setting out a clean knife. Those little chores make chocolate frosted donuts feel calm instead of chaotic once the chocolate is on my hands.
The other habit that helps me is tasting the components separately when it is safe to do so. Frosting can take another pinch of salt, ganache may need a longer rest, and a spiced dough should smell lively before it bakes. I would rather correct the bowl than explain a flat dessert later.
Frequently asked questions
Do I need a donut pan?
For this shape, yes. The batter is more like muffin batter and will not hold a ring shape on a baking sheet.
Can I fry this batter?
I do not recommend it. This is a baked donut batter, not a yeast or fried cake donut dough.
Why did my donut holes close?
The wells were probably overfilled. I stop at two-thirds to three-quarters full.
Can I skip corn syrup in the glaze?
You can, but I like the shine and smoothness it gives the chocolate.
Can I make them ahead?
I bake them the same day when possible. If needed, I bake the donuts ahead and glaze shortly before serving.
If you make these, tell me whether you chose rainbow sprinkles or something crunchier.
Chocolate Frosted Donuts
Description
These chocolate frosted donuts are baked, not fried, and dipped in a glossy chocolate glaze. I use a donut pan and a thick batter for a soft, cakey breakfast treat.
Ingredients You’ll Need
Instructions
- Preheat oven to 350°F (177°C). Spray a donut pan with nonstick spray.
- Whisk flour, baking powder, baking soda, and nutmeg in a medium bowl.
- Whisk egg, brown sugar, milk, yogurt or sour cream, melted butter, and vanilla until smooth. Stir wet ingredients into dry ingredients just until combined. Batter will be thick.
- Transfer batter to a large zipped bag, cut off one corner, and pipe into donut cups, filling each 2/3 to 3/4 full.
- Bake 9-10 minutes, until edges are lightly browned. Remove from pan and repeat with remaining batter. Cool slightly.
- Melt chocolate chips, butter, corn syrup, and water in 20-second microwave increments, stirring until smooth.
- Dip donut tops in glaze and cover with sprinkles while wet.
- Store tightly covered at room temperature for up to 2 days.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 184kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 6g30%
- Trans Fat 0.2g
- Cholesterol 47mg16%
- Sodium 132mg6%
- Potassium 103mg3%
- Total Carbohydrate 21g8%
- Dietary Fiber 1g4%
- Sugars 7g
- Protein 3g6%
- Calcium 60 mg
- Iron 1.7 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Same-day treat. The glaze and crumb are best fresh.
Grease the pan. Donut pan centers like to stick.
Pipe, do not spoon. A bag makes cleaner rings.
Glaze extra. Leftover glaze is very good over ice cream.
Frequently Asked Questions
For this shape, yes. The batter is more like muffin batter and will not hold a ring shape on a baking sheet.
I do not recommend it. This is a baked donut batter, not a yeast or fried cake donut dough.
The wells were probably overfilled. I stop at two-thirds to three-quarters full.
You can, but I like the shine and smoothness it gives the chocolate.
I bake them the same day when possible. If needed, I bake the donuts ahead and glaze shortly before serving.
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