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!

The BEST baked doughnuts! Covered in a rich, smooth chocolate ganache of course. Everyone loved these!

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 glaze, 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!

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

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.

Ingredients:

Donuts

  • 1 cup (125g) all-purpose flour (measured correctly)
  • 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) packed light brown sugar
  • 1/4 cup (60ml) milk1
  • 1/4 cup (60g) Greek yogurt2
  • 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:

  1. Preheat the oven to 350°F (177°C). Spray a donut pan with non-stick spray. Set aside.
  2. Make the donuts: Whisk the flour, baking powder, baking soda, and nutmeg together in a medium bowl. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Make the chocolate glaze: Place the chocolate chips, butter, corn syrup, and water in a medium bowl. Melt in 20 second increments in the 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!
  7. Donuts taste best eaten the same day, though they may be covered tightly and stored at room temperature for 2 days.
  8. Make ahead tip: You can freeze the unfrosted donuts for up to 2 months. Thaw overnight in the refrigerator, warm up to your liking in the microwave, and top with glaze.

Recipe Notes:

You can make this recipe into 8-10 muffins using a muffin pan. Bake at the same temperature for 18-20 minutes or until lightly browned.

  1. Skim milk, 1%, 2%, whole, almond milk, soy milk, or coconut milk is OK.
  2. Nonfat, low fat, vanilla, plain, Greek or regular yogurt is OK. Sour cream works too!

Did you make a recipe?

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© 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 my Baked Cinnamon Donuts with Vanilla Glaze next!

Baked Cinnamon Bun Donuts

and the ALWAYS loved 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!

 

My favorite homemade doughnuts! Cover them in a rich, super easy chocolate ganache and tons of rainbow sprinkles. This is a recipe to hold onto!

231 Comments

Comments

  1. Tiffany on November 1, 2015 at 7:46 am

    Could you just bake them in a normal tray? I know it wouldn’t come out the right shape, but I don’t care!

  2. Cherie on November 8, 2015 at 9:27 pm

    Hi! Can I bake these ahead of time, like the day before, and serve these during breakfast the next day? 🙂 (will it be dry?)

    • Liz on March 9, 2017 at 3:57 pm

      Hi! The donuts will not be dry (because of the sour cream). Mine lasted for about 3-4 days.

  3. amy on December 2, 2015 at 12:26 pm

    This looks amazing.  I’d love to try it but due to a food allergy, I can’t use egg or egg replacers. Can you tell me the purpose of the egg in the recipe (e.g. binding, leavening). Could I switch it out for banana, applesauce  or thickened flax/chia?

    • Sally on December 2, 2015 at 4:58 pm

      Mashed banana or a flax egg could work in place of the egg. The texture may be a little different, but the donuts will still taste wonderful.

  4. Sara abulaban on January 27, 2016 at 2:29 pm

    I made them today and they are sooo good and easy ❤❤

  5. Melody on February 21, 2016 at 11:28 am

    Hi Sally! May I omit the corn syrup from the glaze if I do not have any in my house? 

    Thanks very much!

    • Sally on February 22, 2016 at 10:46 am

      You can leave out the corn syrup.

  6. Kelly on March 28, 2016 at 9:33 am

    Can you use cake flour instead of all purpose flour?

    • Sally on March 28, 2016 at 7:16 pm

      You sure can. Though I would add an extra Tbsp or 2 since it’s much lighter.

  7. Kathy on April 1, 2016 at 11:26 am

    Made these last night and took them to a weekly church function this morning. They were a hit! So easy to make. I’ve been asked to make them again next week 🙂

  8. Vijeta on April 14, 2016 at 2:59 pm

    I tried these today using an electric mini donut maker and they came out light and fluffy…Delicious! 
    Thank you very much!
    Now I have a very easy treat I can prepare for my little girl instead of those store bought over processed packaged snacks and cakes…

  9. Melissa on April 20, 2016 at 3:50 pm

    Hi Sally,
    Is there a replacement for ground nutmeg? and If I make these without nutmeg, will they still taste good?

    • Sally on April 20, 2016 at 4:35 pm

      Nutmeg gives them that social bakery donut taste, but they’re still great without it.

  10. Lou on April 29, 2016 at 10:39 am

    I was thinking of doing a Giant Donut Cake as a birthday present (with this pan — http://www.amazon.com/Entenmanns-Jumbo-Non-Stick-Donut-Pan/dp/B007SBN39E/ref=sr_1_2?s=kitchen&ie=UTF8&qid=1461940017&sr=1-2&keywords=giant+donut+pan)  but I don’t know if I’d have to double the recipe so it works. 

    What can I do? Help please! 

  11. Amy on April 30, 2016 at 4:48 pm

    Hi Sally,
    How long would mini donuts bake for and how many would this recipe make?

  12. Shannon Smith on May 8, 2016 at 12:09 pm

    Hi, Sally 
    I made these today for Mother’s Day and they were a huge hit! The kids loved the sprinkled ones too! I was just wondering how to make the ganache with milk chocolate for my husband who doesn’t love the semi sweet?? I want to wow him with your fabulous donuts!!

    Thanks so much 

    Shannon

    • Sally on May 9, 2016 at 7:14 am

      How about using milk chocolate chips instead? Have you ever seen those in stores? I know Nestle Tollhouse makes them.

      • Shannon on May 9, 2016 at 11:09 am

        Yes, we have them here in Canada. They are available in many grocery stores. I will let you know how it works out. 

        Thanks so much 

        Shannon 



  13. AMAL AHMED on July 21, 2016 at 3:46 am

    hi sally, i only have packed dark brown sugar. can i use that?

    • Sally on July 21, 2016 at 6:34 pm

      Dark brown would be fine!

      • Amal Ahmed on July 22, 2016 at 2:09 am

        OMG sally!! Amazing! My family n friends loved them! Thank you!! xx!



  14. Sulva on July 24, 2016 at 12:18 am

    Hi There,

    I literally just made this for a birthday party and they look amazing. The party is not until tomorrow and I snuck one in and tried it and it was SO GOOD! Thank you so much for the wonderful recipe.

    I have to say, this was my first time making the donuts and the recipe was just perfect. Thank you for the share!! Wishing you a wonderful day! *Can you tell how excited I am of the success of this recipe?!* 🙂

  15. Angela on August 15, 2016 at 4:37 am

    Hi, these were the best I’ve ever eaten, and now it’s my permanent “Most Scrumpalicious Donut” recipe. Thank you so much, everyone loved it.
    Angie.

  16. Betty on August 31, 2016 at 10:15 pm

    I followed the recipe as is and the taste I just cannot describe. I got pretty doughnuts in the end but there was something odd going on with the flavor. These were not for me, I was sad to throw them out. 🙁

  17. Abi on September 13, 2016 at 4:57 pm

    Can I omit the Greek Yogurt?

  18. Hafsa on September 26, 2016 at 4:33 pm

    Hi..sally can i use oil instead of butter??

  19. Samantha on October 4, 2016 at 9:59 am

    I put the leftover ganash in my coffee this morning…oh my gosh it’s tasty! Which is saying something because I always make the coffee super strong like my husband enjoys and I usually dilute mine with extra water, milk, and sugar; I didn’t have to this morning!

  20. Ainsley on October 9, 2016 at 3:18 pm

    Hi, these look AMAZING! I only have a mini donut pan and would like to bake them in that. How long would it take approximately?

  21. MARIO on January 16, 2017 at 12:20 pm

    Thank you for this recipe! Looks amazing 🙂
    What kind of oven would be best for baking donuts and similiars? Electric or Gas?

    Cheers!

  22. MARIO on January 16, 2017 at 12:21 pm

    And by the way, loved your blog.
    Keep going! 🙂

  23. Molly-Ann on February 18, 2017 at 11:47 am

    do you have a good vanilla frosting recipe for these donuts? 

  24. Madison Hunter on September 12, 2017 at 10:02 am

    Hey Sally,
    Just wondering what you think about freezing iced donuts or the batter itself to be ultra prepared for a wedding? 

    Or if using frozen donuts (uniced) would they still be yummy say 2 days after defrosting? 
    Day 1-thaw donuts
    Day 2- ice & refrigerate
    Day 3 – wedding 

    I would love to know your talented advice! Xxx

    • Sally on September 12, 2017 at 10:13 am

      Hi Madison! I do not recommend freezing the batter as the baking powder is initially activated once wet. Rather, freeze unfrosted donuts, thaw, then frost.

    • Laura on November 5, 2017 at 8:41 pm

      HI Madison, did you end up freezing your donuts? How did they go? I need to make some for an event but don’t want them to be dry and would love to premake!

  25. BethAnn on September 24, 2017 at 8:23 pm

    Hi Sally! I use this recipe regularly with my kids–we LOVE them! This year my daughter is requesting a large baked doughnut in a ring pan in lieu of a birthday cake. (In other words–a cake sized baked donut!) Do you have any recommendations for baking time and temperature when using this recipe in a 10 inch ring pan? 

    • Sally on September 25, 2017 at 9:34 am

      Hi BethAnn! I’m unsure– there definitely won’t be enough batter for a cake though. I recommend AT LEAST doubling it.

      • BethAnn on September 25, 2017 at 7:32 pm

        It worked out! I made the batter (x4) and filled a 10″ ring pan until it was 2/3 full.  325° for about 45 minutes did the trick. Topped it with your ganache (doubled the recipe of course) and some jumbo rainbow candy sequins. Super cute! Tagged on Instagram:-)



  26. Audrey on October 16, 2017 at 9:12 pm

    Hi Sally! I eagerly want to try out this recipe. But unfortunately Donut pans aren’t easily available in India. So I was wondering if there is any alternative to getting the donut shape by using a regular pan. Do you think if I just pipe it on to a regular pan, it will hold its shape without turning into a circular mass?

    • Sally on October 17, 2017 at 8:03 am

      This batter won’t hold its shape if piped onto a pan. The only option would be a muffin pan or mini muffin pan. But, obviously, you won’t get that donut shape. What about traditional donuts instead? https://sallysbakingaddiction.com/2016/07/30/homemade-frosted-doughnuts-3-ways/

      • Audrey on October 17, 2017 at 8:19 am

        Yup I was thinking of that. But just to avoid frying them (trying to avoid calories 😉 ), would it work to just bake them after cutting the dough with the doughnut cutter? If so, what temperature and baking duration do you suggest?



  27. Kelly Aka Skape2212 on May 28, 2018 at 1:54 am

    Hi Sally,
    I finally bought a doughnut pan, So I am currently making these doughnuts, Although I’m a little confused because I doubled the recipe as we are a family of 5, Including 3 boys so 8 won’t even last 10 minutes haha
    But even though I doubled the recipe it still only made 8, I even struggled to get 8 🙁
    I measured using my digital scale as I always do, So I have no idea what happened. ?

    • Sally on May 29, 2018 at 6:40 am

      Hi Kelly! I’m wondering if your donut pan is a little larger than standard? You only need a small amount of batter per donut.

  28. Heidi on July 23, 2018 at 4:44 am

    Hey Sally,
    If I don’t have a donut pan, can I still use the piping bag for this recipe? Would they turn out the same?

    • Sally on July 23, 2018 at 6:18 am

      The batter won’t hold its shape, but you can bake them in a muffin pan! 🙂 See my recipe note.

Reviews

Questions

  1. Kelly Aka Skape2212 on May 28, 2018 at 1:54 am

    Hi Sally,
    I finally bought a doughnut pan, So I am currently making these doughnuts, Although I’m a little confused because I doubled the recipe as we are a family of 5, Including 3 boys so 8 won’t even last 10 minutes haha
    But even though I doubled the recipe it still only made 8, I even struggled to get 8 🙁
    I measured using my digital scale as I always do, So I have no idea what happened. ?

    • Sally on May 29, 2018 at 6:40 am

      Hi Kelly! I’m wondering if your donut pan is a little larger than standard? You only need a small amount of batter per donut.

  2. Heidi on July 23, 2018 at 4:44 am

    Hey Sally,
    If I don’t have a donut pan, can I still use the piping bag for this recipe? Would they turn out the same?

    • Sally on July 23, 2018 at 6:18 am

      The batter won’t hold its shape, but you can bake them in a muffin pan! 🙂 See my recipe note.

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