Chocolate Frosted Donuts.

These chocolate frosted donuts are baked, not fried – and are so simple to make! Cover them completely in sprinkles and you’ll find yourself eating more than just one.

These Chocolate Frosted Donuts are baked, not fried - and they are SO easy to make! One of my best recipes.

I saved one of the best recipes I have ever, ever made for this morning. It’s bright and sunny outside, the birds are chirping, my allergies are in full force (though these donuts do help), and it’s time for some major chocolate sprinkle donut action.

TGI-freaking-F. Shouldn’t sprinkles be apart of breakfast everyday? Amen.

These soft, moist, and cakey Chocolate Frosted Donuts are baked not fried - and they are so easy to make!

When I was little, my family and I would travel to Michigan each summer to visit my grandparents. My whole family is from Grand Rapids, so we spent a good amount of time there in the summer. My grandparents had acres and acres of land, a pond, a pool (with a slide!!), and enough candy to make any dentist cringe.

My sisters and I would help my grandma garden, splash in the pool, play with our cousins, feed stale bread to the fish in the pond, shuck corn, and eat my grandma’s homemade jam. One of my favorite memories I have is always waking up to a box of donuts on the kitchen table. All different kinds – apple fritters, jam-filled, cinnamon-sugar, and chocolate frosted with sprinkles. It was nice to have grandma take a break in the kitchen and enjoy some store-bought breakfast with us.

Can you guess which donuts I always grabbed first?! Answer should be easy…

These soft, moist, and cakey Chocolate Frosted Donuts are baked not fried - and they are so easy to make!

Though they are both no longer with us, every time I see a chocolate sprinkled donut – I think of those mornings. And I’ve had chocolate frosted donuts on my to-do list for quite some time. Some people have chore on their to-do lists; I have donuts.

Welcome to my incredibly crazy world. :)

For these gorgeous donuts, I used my tried-and-true baked donut recipe. That’s right, today’s donuts are made in the oven – not the fryer. You may recognize my favorite donut recipe – I used it to make powdered sugar donuts (recipe is in my cookbook) and to make Baked Funfetti Donuts. I made a couple slight changes to the recipe, like adding a little brown sugar for extra flavor and rich chocolate ganache on top.

We’ll get to the ganache in a minute!

These soft, moist, and cakey Chocolate Frosted Donuts are baked not fried - and they are so easy to make!

Making donuts is so easy! Easier than cookies, cupcakes, cakes, and muffins. First, you’ll need a donut pan. Here is the 6-count donut pan I own. Alternatively, you could use a muffin pan instead. The baking time would be a little longer.

Here’s my little trick: once the thick donut batter is all mixed together, simply spoon it into a large zipped-top bag and pipe it into the donut cavities through a little corner you’ll cut out. It sounds weird, but it’s the easiest way to get the donut batter neatly into the donut pan. Plus, it’s easy clean up! I fill the bag similar to how I fill a piping bag for frosting (using a large cup, shown here).

Baked donuts are quite quick – they take about 9-10 minutes, tops. Once they come out of the oven, make a simple chocolate ganache and dunk the donuts directly into it to frost.

Chocolate Frosted Donuts with Sprinkles by sallysbakingaddiction.com

Let’s chat about the rich, smooth, velvety ganache for a sec. It’s simply made from chocolate chips, butter, corn syrup (for shine), and a splash of water. Melt it all together and there ya go. 1 minute chocolate ganache, I call it.

I’ll go ahead and eat this by the spoonful. Brb.

Chocolate Ganache for Chocolate Frosted Donuts - recipe on sallysbakingaddiction.com

Adding the sprinkles is optional… but not in this house. I dunked the chocolate frosted donuts directly into a bowl of sprinkles to coat every corner of the top. The more sprinkles, the better. We wouldn’t have it any other way on Sally’s Baking Addiction.

I made these on Wednesday and they were gone by Thursday morning. I brought a couple over to Erin’s place and she said they are the best thing I’ve ever baked. And she taste tested my entire blog for the first year of its life. Now that’s saying something!

Soft, cakey, moist vanilla donuts with a heavy dunk of rich chocolate glaze and an even heavier dunk in sprinkles – your mind is about to be blown.  For breakfast, dessert, snack, second dessert, whatever… these simple chocolate frosted donuts must be tried.

These soft, moist, and cakey Chocolate Frosted Donuts are baked not fried - and they are so easy to make!

I’m so glad I finally got around to making these nostalgic little treats. Enjoy!

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Chocolate Frosted Donuts

These chocolate frosted donuts are baked, not fried - and are so simple to make! Cover them completely in sprinkles and you'll find yourself eating more than just one.

Yield: 8 donuts

Prep Time: 30 minutes

Total Time: 40 minutes

Ingredients:

Donuts

  • 1 cup (125g) all-purpose flour (careful not to overmeasure)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg (gives them that "bakery donut" taste)
  • 1 large egg
  • 1/3 cup (65g) light brown sugar
  • 1/4 cup (60ml) milk*
  • 1/4 cup (60g) Greek yogurt*
  • 2 Tablespoons (30g) unsalted butter, melted
  • 1 and 1/2 teaspoons vanilla extract

Chocolate Glaze

  • 1/2 cup (90g) semi-sweet chocolate chips
  • 2 Tablespoons (30g) unsalted butter
  • 2 teaspoons light corn syrup
  • 2 teaspoons water
  • rainbow sprinkles

Directions:

Preheat the oven to 350F degrees. Spray a donut pan with non-stick spray. Set aside.

For the donuts: Whisk the flour, baking powder, baking soda, and nutmeg together in a medium bowl. Set aside.

Whisk the egg, brown sugar, milk, and yogurt together until smooth. Add the melted butter and vanilla, whisking until fully combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. The batter will be very thick.

Spoon the batter into the donut cavities—I highly recommend using a large zipped-top bag for ease, as pictured and explained in detail above. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling 2 ∕ 3 –3 ∕ 4 of the way full.

Bake for 9–10 minutes or until the edges are lightly browned. Remove from the pan and bake the remaining donut batter. Allow the donuts to slightly cool before glazing.

For the chocolate glaze: Place the chocolate chips, butter, corn syrup, and water in a medium bowl. Melt in 20 second increments int he microwave, stirring after each time, until completely melted and smooth. Dip the tops of the donuts into the chocolate glaze and then cover with sprinkles. I simply poured the sprinkles into a deep bowl and dipped the tops of the donuts into it. You'll likely have leftover ganache. It's great on ice cream!

Donuts taste best eaten the same day, though they may be covered tightly and stored at room temperature for 2 days.

*Skim milk, 1%, 2%, whole, almond milk, soy milk, or coconut milk is OK. 

*Nonfat, low fat, vanilla, plain, Greek or regular yogurt is OK. 

*You may make this recipe into muffins using a muffin pan. Bake at the same temperature for 18 minutes or until lightly browned. 

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

Try these breakfast favorites next!

Baked Cinnamon Donuts with Vanilla Glaze

Baked Cinnamon Bun Donuts

 

Nutella Stuffed Cinnamon Sugar Muffins

Nutella Stuffed Cinnamon Sugar Muffins

 

Baked Funfetti Donuts

Baked Funfetti Donuts. These taste just like your favorite sprinkled donuts at the bakery. And they're so simple to make at home!

 

Mini French Toast Bites

Mini French Toast Bites - fun to make and even more fun to eat!

 

 Glazed Chocolate Donuts

Glazed Chocolate Donut Holes

 

TGIF!

These soft, moist, and cakey Chocolate Frosted Donuts are baked not fried - and they are so easy to make!

 

 

 

   

133 Responses to “Chocolate Frosted Donuts.”

  1. #
    61
    Meriem @ Culinary Coutureposted April 26, 2014 at 10:59 am

    That ganache looks so beautiful on top! Would these be just as good with a vanilla glaze?

    Reply

  2. #
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    Sueposted April 26, 2014 at 3:40 pm

    These look amazing! I didn’t have a donut pan so I just went out and got two- they are on sale right now at Kmart- Wilson pans $6/pan! Only store that I could find them at without ordering online. Can’t wait to make them!!!

    Reply

  3. #
    63
    Jennypher Orihuelaposted April 26, 2014 at 6:06 pm

    Look so great! I want to try this tomorrow, but I don’t have light corn syrup. What can I use instead? Thanks :)

    Reply

    • Aaronreplied on July 8th, 2014 at 8:32 pm

      You can actually use honey, I work at a bakery, and that always seems to work. And with such a little amount, it won’t make a difference in regards to taste =)

      Reply

    • Bevreplied on July 24th, 2014 at 8:19 am

      I used Golden Syrup. My son has allergies and can’t have corn syrup. He has gone through four batches in four days.

      Reply

  4. #
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    Jelliposted April 26, 2014 at 6:37 pm

    These look delish, Sally! I’ve seen lots of baked donuts popping up on the blogs lately and I’m half tempted to buy a donut pan even though I’m a fried doughnut fan at heart. These are absolutely beautiful and I loved reading the story about your childhood visits to your grandparents property. Sounds wonderful!

    Reply

  5. #
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    Allie | Baking a Momentposted April 26, 2014 at 9:02 pm

    Oh my gosh, too funny Sally! We are two Philly girls with grandparents in Grand Rapids. So random. That’s such a sweet story though, about how you always had donuts for breakfast when you visited. These look like such a fun treat! Hope you’re having a fun weekend, girl ;)

    Reply

    • Sallyreplied on April 27th, 2014 at 4:55 pm

      What a small world, Allie! That’s so crazy. Hope you had a great weekend!

      Reply

  6. #
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    Sineadposted April 27, 2014 at 6:56 am

    That frosting (and of course, the sprinkles!) look incredible :-) Love this post. I’ve only ever met one American girl in my whole life and she’s from Grand Rapids too. Next time I see her, I may tell her about your blog!

    Reply

  7. #
    67
    Laura Dembowskiposted April 27, 2014 at 8:24 am

    These doughnuts look awesome, Sally! I have lots of great memories of my grandparents too and I love making food that reminds me of them.

    Reply

  8. #
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    Jaclynposted April 27, 2014 at 1:37 pm

    These look dreamy – just like the kind at the bakery!

    Reply

  9. #
    69
    Just a beach girlposted April 27, 2014 at 3:25 pm

    What a great story to share! These donuts look amazing and I love that they are baked. Can’t wait to try your recipe.

    Reply

  10. #
    70
    Kaylaposted April 27, 2014 at 3:41 pm

    These look like the type of donuts you’d get at the store! I love it! The plastic bag piping trick is very creative for this type of thing.

    Reply

  11. #
    71
    Emily @ Life on Foodposted April 27, 2014 at 7:16 pm

    These look amazing! I would go with the sprinkle ones. I always enjoy when food brings back fond memories.

    Reply

  12. #
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    Jessicaposted April 27, 2014 at 9:04 pm

    These are FANTASTIC!! I made half with sprinkles (like yours) and half with shredded coconut. They are super-easy to make too- the finished product looks very impressive without a whole lot of work. Thanks for sharing this one!!

    Reply

    • Sallyreplied on April 27th, 2014 at 9:06 pm

      I have to try them with coconut, Jessica! Happy you loved them. They’re so easy.

      Reply

  13. #
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    Marie from Gposted April 28, 2014 at 9:29 am

    The combination of the creamy glaze and the sprinkles is awesome! I tried it with chocolate sprinkles and it tastes so good!

    Reply

  14. #
    74
    Laurenposted April 28, 2014 at 11:09 am

    i thought i had found my perfect cake donut (i use cake flour instead of AP), but i might just have to give this one a try now!

    Reply

  15. #
    75
    marcieposted April 28, 2014 at 12:06 pm

    I love baked donuts, and these are beautiful with all that shiny chocolate glaze on top!

    Reply

  16. #
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    Kathy Riedyposted April 28, 2014 at 12:46 pm

    How many donuts do you typically get from this recipe? They look delicious!

    Reply

    • Kathy Riedyreplied on April 28th, 2014 at 12:50 pm

      oops nevermind.. just saw the yield on the picture. Sorry!

      Reply

  17. #
    77
    Nash Khanposted April 28, 2014 at 4:07 pm

    Just lookin’ at those photographs is giving me such a WHOPPING craving right now especially since I’m not much of a donut person haha! :)

    Reply

  18. #
    78
    Jess @ On Sugar Mountainposted April 28, 2014 at 8:33 pm

    These doughnuts are picture perfect, Sally! And I love that they are baked, not fried. That means I get to eat SO MANY MORE DOUGHNUTS! :D

    Reply

  19. #
    79
    Kathryn Cothernposted April 30, 2014 at 3:32 am

    Sally,

    I can easily pass on any doughnut so when I saw the undecorated chocolate doughnut picture first, I was good to go. However, when I continued to scroll down and saw the RAINBOW SPRINKLES, that was it…you got me!! Just like you, I am a huge lover of sprinkles (rainbow is my all time favorite!). I usually just eat the sprinkles off of a dessert if I want just a taste of the goodie but not the whole thing. This is how I can get away from not always have to go run 5-10 miles to burn it off immediately. LOL! :)

    If you don’t mind me asking, do you have a specific supplier that you buy your rainbow sprinkles in bulk from? I have tasted rainbow sprinkles from different manufacturers and not all of them are the same. There is a specific texture and taste that I look for in rainbow sprinkles…and it is such a great feeling when I find exactly the taste and texture that meet my high expectations.

    I am going to make these doughnuts for my hubby and three kids. They are my tasting team. :)

    Thanks a bunch!
    Kathryn

    Reply

    • Sallyreplied on April 30th, 2014 at 4:59 am

      Hey Kathryn! Yep, I order my sprinkles in bulk. Here: http://www.nuts.com/chocolatessweets/toppings/sprinkles/rainbow-sprinkles.html

      Reply

      • Kathryn Cothernreplied on April 30th, 2014 at 10:03 am

        Thank you Sally! I have heard of this company before but never shopped with them so I will check it out. I appreciate your help.

        Have a great time in Mexico!!! Best wishes to the new groom and bride…I am sure everything will be absolutely lovely!! Oh yes, your turn is coming up very soon as well. Thank you for sharing your life bits along with your wonderful creations. So excited for you!! :)

        My hubby and I are coming up on our 18th anniversary on June 1…we had a Marine Corps wedding ceremony so I was blessed to have married an officer and a gentleman. :)

  20. #
    80
    Gillianeposted May 4, 2014 at 8:59 am

    As soon as I read this post I knew I needed to order a doughnut pan. It just came in the mail and I made these this morning. They turned out amazing! The whole family loved them. Super easy to make. Will definitely keep making these and look forward to trying your other doughnut recipes. Thanks!

    Reply

  21. #
    81
    Jessica @ Sprinkle Some Sugarposted May 5, 2014 at 11:59 pm

    Love how glossy and delicious the glaze looks! These donuts really look amazing Sally! Especially the ones with sprinkles. ;)

    Reply

  22. #
    82
    Mondo | I bake he shootsposted May 6, 2014 at 5:37 pm

    I like where your head is at; a speedy chocolate ganache is essential. btw, those donuts look freaking amazing!

    Reply

  23. #
    83
    meganposted May 10, 2014 at 10:27 am

    Hi – Does anyone know the baking time to make these a mini donuts?

    Reply

  24. #
    84
    Michelleposted May 11, 2014 at 9:49 am

    My children and I made these for Mother’s Day this morning and they are YUMMM-O!! I made a few substitutions and used 1/2 cup AP flour and 1/2 cup whole wheat flour and also subbed 1T butter for 1T coconut oil in the donuts. In general, I find that when it comes to flour and fat (butter/oil) just halving the recommended amount and subbing an ingredient of choice (whole wheat flour, oat flour, etc…) really works well!!! May not work for everything, but it has worked for me so far!! :-) We LOVED these, they turned out great! We didnt have any corn syrup for the glaze, so we just used whipped cream and sprinkles some chocolate chips on top!

    Reply

  25. #
    85
    Staceyposted May 18, 2014 at 12:00 pm

    So quick question which you probably don’t know answer to –

    Can the corn syrup simply be Omitted, or for sweetness should honey or maple syrup be subbed?

    I’m allergic to all corn anything but have recently been wanted to expand from dry baked donuts. Thx

    Reply

    • Sallyreplied on May 18th, 2014 at 6:31 pm

      Hey Stacey – that should be fine.

      Reply

  26. #
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    Taraposted June 16, 2014 at 2:21 pm

    Just wanted to say thank you for sharing this! All your recipes are AMAZING and you are my favorite baking blog!

    I made these donuts for Father’s Day yesterday and they were a hit (I didn’t have any yogurt so I subbed in sour cream instead, and they were still so great)!

    Reply

    • Sallyreplied on June 16th, 2014 at 5:59 pm

      Thanks Tara! So happy you enjoy my blog and made these donuts!

      Reply

  27. #
    87
    Alisonposted June 20, 2014 at 12:50 pm

    I purchased a doughnut pan recently and your website was my first stop for a doughnut recipe. This recipe may also be the last that I try! It was perfect. The doughnut was light a fluffy and the frosting was super easy. I didn’t have corn syrup but did some brainstorming and added just 1 tsp. of molasses instead. My frosting was SUPER shiny (and no molasses taste).

    Thanks for sharing!
    Alison

    Reply

    • Sallyreplied on June 20th, 2014 at 6:49 pm

      Happy you liked them! Thanks for reporting back Alison.

      Reply

  28. #
    88
    Margaux Hposted July 2, 2014 at 1:01 pm

    For everyone asking for a corn syrup alternative: I made the glaze last night with 2 tsp honey and it turned out great. Not as thick as Sally’s looks, but still tasty. Try it on her baked funfetti donuts — that’s what we did, and we were very happy we did! Thanks for the great recipes, Sally!

    Reply

  29. #
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    Hayleyposted July 5, 2014 at 7:27 pm

    Do you think the bake time for the doughnuts would change if I used a mini-doughnut pan instead?

    Reply

    • Sallyreplied on July 5th, 2014 at 7:37 pm

      Yes, it would be less. I’m unsure of the exact time.

      Reply

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