Chocolate Frosted Donuts

Homemade chocolate frosted donuts are baked, not fried, and topped with a thick chocolate glaze. This easy recipe for moist and buttery donuts will quickly become a favorite breakfast treat. Cover them completely in sprinkles and you’ll find yourself eating more than just one!

chocolate frosted donut

Do you have a donut pan? Add this fun baking tool to your collection because today we’re making chocolate frosted donuts. Then use it to make banana donuts, baked sprinkle donuts, and any of my other baked donut recipes!

stack of chocolate frosted donuts topped with sprinkles

Why You’ll Love These Baked Donuts:

  • Kid-friendly
  • No electric mixer required
  • Baked, not fried
  • Taste just like donuts from your favorite bakery
  • Soft, dense, and cakey
  • Sweetened with brown sugar
  • Generously frosted with chocolate glaze
  • Overloaded with sprinkles

chocolate frosted donuts topped with sprinkles

Two Parts to Chocolate Frosted Donuts

  1. Donuts: We’re using my standard baked donut recipe as the base. It’s what I use for my baked cinnamon sugar donuts, chai spice donuts, crumb cake donuts (doubled for that recipe), and lemon poppy seed donuts. It’s a very thick batter that produces tight-crumbed, cakey donuts. We use a handful of basic ingredients like flour, egg, leaveners, and milk. I like to add a little Greek yogurt to the donut batter for a moisture punch (sour cream works too) and prefer sweetening them with brown sugar. A little dash of nutmeg gives these donuts that classic donut shop taste we all know and love.
  2. Chocolate Glaze: We’re using the same chocolate glaze as we do for my banana donuts. It’s like chocolate ganache, but we use butter. Butter helps it solidify and “set” on top of each donut. Water thins the glaze out while corn syrup (optional) keeps it smooth and shiny.

stack of chocolate frosted donuts

Quick Overview: How to Make Chocolate Frosted Donuts

If you can make muffins, you can make donuts. These come together quickly and easily, no mixer required!

  1. Make the donut batter. Combine the dry ingredients in one bowl and the wet ingredients in another bowl. Whisk to combine both. It’s that easy.
  2. Fill the donut cavities. Transferring donut batter into the donut pan can be tricky, so I always suggest using a zipped-top bag to pipe the batter. (You can see me doing this below.) Just spoon the batter into a large zipped-top bag, trim off a bottom corner, and squeeze the batter into the pan. The donut batter is thicker than you’d expect, so it pipes pretty neatly.
  3. Bake. They bake up VERY quickly!
  4. Make the glaze. I usually do this as the donuts bake. Melt the chocolate chips, butter, corn syrup, and water together until completely smooth.
  5. Dip into glaze. Dip the warm donuts into the chocolate glaze and cover with sprinkles!

2 images of a hand squeezing donut batter in a bag into a donut pan and a donut dipped into a white bowl of chocolate glaze

chocolate glaze in a white bowl

chocolate frosted donuts topped with sprinkles on a cream plate

More Donut Recipes

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stack of chocolate frosted donuts

Chocolate Frosted Donuts

  • Author: Sally
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 50 minutes
  • Yield: 8 donuts
  • Category: Donuts
  • Method: Baking
  • Cuisine: American


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.



  • 1 cup (125g) all-purpose flour (spoon & leveled)
  • 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) milk*
  • 1/4 cup (60g) Greek yogurt*
  • 2 Tablespoons (30g) unsalted butter, melted
  • 1 and 1/2 teaspoons pure 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


  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 to 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 glaze. 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.


  1. Freezing Instructions: 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.
  2. Special Tool (affiliate link)Donut Pan
  3. As Muffins: 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.
  4. Milk: Skim milk, 1%, 2%, whole, almond milk, soy milk, or coconut milk is OK.
  5. Yogurt: Nonfat, low fat, vanilla, plain, Greek or regular yogurt is OK. Sour cream works too!

Keywords: chocolate frosted donuts


  1. Made this for a recent birthday breakfast in our house….a little girl who is usually VERY PICKY about her donuts absolutely loved these!!! They taste like “real donuts” (as one eater said surprised 😉 ) and were gone within minutes 😀 Thank you Sally!

  2. I just made these, I substituted buttermilk for milk and they are gorgeous! Giving some for Christmas gifts to my hairdresser tomorrow!

  3. Could these be converted into coconut donuts, by any chance? I was thinking of replacing the milk with canned coconut milk, and adding some coconut extract to both the batter and the frosting; if I wanted to add some dried coconut, too, could I fold some into the batter? If I can, how much would you recommend? Thanks, Sally! 🙂

    1. Hi Erin, All of this should work! For the donuts you can use coconut milk instead of regular and add in a bit of coconut extract. For the frosting you can replace the butter with melted coconut oil and then if you wish top them with toasted coconut flakes instead of sprinkles. Let me know if you try it!

  4. These are the best homemade baked donuts I have ever made. They were a huge hit with the family! Will definitely make these often.

  5. My son loves donuts and we wanted to try and make these this afternoon. Is there any other way besides using a donut pan we can make them to look like donuts? A friend suggested using a muffin tin Upside down but I’m wondering if the batter would be too runny.

    1. Hi Andrea, The batter is too thin to hold its shape without a donut pan. You can use this batter in a mini-muffin pan and call them donut holes though 🙂

  6. I’ve made these before with regular flour delicious. I’m all out of regular flour so wanted to know if these can be made with bread flour? Thanks!

    1. I’m glad you enjoyed them, Catherine! You can use bread flour for a slightly chewier donut.

  7. Leslie Scholz says:

    Hello-we are all home due to and my college age daughter is crazing a donut. Alas, we don’t have a donut pan. Will they still taste like donuts if made in a muffin pan? Thanks!

    1. Hi Leslie! See my recipe note about turning these into muffins.

  8. What can I use to substitute for corn syrup?

    1. Hi Meilen, You can simply leave it out. The corn syrup makes the frosting a little shinier and smoother.

  9. Sally would I be able to use a mini donut maker for this recipe ? Txs

    1. I don’t see why not! The bake time will be shorter for mini-donuts.

  10. Made these this morning! So easy. Great recipe ! Besides sprinkles on top , I left a few plain with no icing , some with icing and some I added mini chocolate chips. I also made 2 batches

  11. Hannah Schultz says:

    These doughnuts were not good at all! I tried making these with my sister and they turned out tasting like banana bread without the banana but not at all sweet either! I was really looking forward to these and turns out it was a disaster! I am highly disappointed! I expected these to be much better than what you made them out to be! We will certainly not make these again! I also did everything the exact way it was instructed! I rate this only 1 star out of 5!

  12. Muthla Al Muhairi says:

    Hi Sally, I followed this recipe with slight deviation I didn’t use nutmeg because of allergy and used Activia yoghurt (a store bought regular yoghurt fortified with probiotics and Vitamin D)…. the doughnuts ended up:
    1- tasting like muffins
    2- they looked like muffins (the first tray) the second tray looked like falafel
    3- it was so hard to get them out of the pan although I greased it well
    I am suspecting that the yoghurt made them taste like muffins, but what about the way they look? do you think overfilled/underfilled the tray in my two trials?
    in the end everyone loved them though but I wasn’t sure how to feel I expected a dunking doughnut flavor and ended up with a really good muffin

    1. I’m glad to help! These are definitely denser donuts than, say, a fried donut. They do taste similar to muffins. A thick dough won’t produce smooth looking donuts, so that may be why your donuts looked a little lumpy. Over-measuring flour could be the culprit here. Make sure you spoon and level (or weigh) the flour. Under-filling the donut pan could be the issue as well– simply not enough batter in each to properly rise. I hope all of this is helpful if you decide to try the recipe again!

  13. We have to bake gluten free in our house, and I do pretty good.. But I’ve been wanting to experiment with some donuts because well…. the only bakery that made delicious gluten free donuts closed!!!lol
    Anyway, just wondering if you’ve ever tried baking any gluten free donuts?

    1. Hi Nicole! I haven’t. But let us know if you find a delicious gluten free donut recipe.

  14. can I sub maple syrup for the corn syrup?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi E, You can simply leave it out. The corn syrup makes the frosting a little shinier and smoother. If you would like to use maple syrup you can make the maple glaze from these Maple Glazed Donuts.

  15. Easy wonderful chocolate donut holes
    Sooooo easy
    My 5 yr old g baby made these in a donut hole maker ….
    Soooooo easy to put together

  16. I made these this morning and first time making donuts! So easy! I was out of yogurt so I subbed sour cream, and out of corn syrup and subbed maple syrup! They turned out great! Only thing is I made my hole too big in the ziplock pipping bag and I only got 5 out of the recipe. Next time’s a charm !

  17. Hi!
    I would love to make these in a muffin tin as “donut holes.” How long do you recommend I bake them for and how do I know when they are finished baking? Also, about how many donut holes do you think this recipe would make? Love all of your recipes! Thank you!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Jess! You should get about 20 donut holes from this batter. Bake at the same temperature for about 9-10 minutes.

  18. Could you tell me how much cocoa powder to add to the batter to make chocolate donuts with the chocolate glaze? They are a favorite for my daughter. Thank you.

    1. Trina @ Sally's Baking Addiction says:

      Hi Debbie! You can use this recipe for Chocolate Donut Holes instead – bake them in your donut pans and top with this chocolate glaze. Enjoy!

  19. If I don’t have yogurt OR sour cream, can I sub buttermilk for the acid? Would I still use the same anount of regular milk or reduce it?

    1. Michelle @ Sally's Baking Addiction says:

      Hi M, You can replace both the yogurt and the milk with buttermilk. So you will use a total of 1/2 cup of buttermilk. Enjoy!

  20. While they do taste good, and I did eat two , I do not think they taste like “real donuts”. They are definitely more like muffins. But I guess baking as opposed to frying is going to taste different anyway. It was my first time using my new donut pan and I’ll probably make them again.

  21. I’m sorry Sally I think they was horrible I shldve known being donuts are fried I didn’t like taste and definitely didn’t remind me of any donut shop I’ve been. Please don’t take as insult it’s merely my opinion. I’ve tried many of your recipes and they were GREAT. but I think with donuts I’ll stick to my own recipe. Keep on baking and posting your recipes.

  22. Will this glaze harden? I’m looking for a white chocolate glaze that will harden. Any recommendations?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Alicia, The frosting won’t get rock hard, but the butter helps it solidify and “set” on top of each donut so that you can stack them if needed. Happy baking!

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