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 glaze on top.

We’ll get to the glaze 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 glaze 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 glaze. 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.

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. 

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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

Description

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 (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

Instructions

  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 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.

Notes

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

Keywords: chocolate frosted donuts

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!

275 Comments

  1. I made these this morning with my 3 year old. They are so easy to make and so good. Definitely will be making again! =)

  2. I just got a mini-doughnut pan yesterday and can’t wait to make these with the kiddos! What time/temp would you recommend for the minis? Thank you!

    1. Mini donuts are going to be so cute! I haven’t tested these in a mini pan so I do not know they exact bake time. Keep the oven the same temperature and watch them closely. Enjoy!

  3. I’m determined to try this recipe soon! But can I make the chocolate glaze in a bain marie instead of using the microwave?

  4. AMAZING DONUTS! I made these for family that came from India (they’d never had cake donuts before) using 2% milk and nonfat yogurt, and they turned out so yummy! Even my parents, who are always on a diet, had these 🙂 Thanks!

  5. 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!

  6. Hi Sally!
    The cake donuts turned out amazingly beautiful and fluffy. I was curious if there is a baking tip in making the donuts crunchier/crispier on the outside?

    My favorite cake donuts ever are from a gas station (Casey’s General Store). And they have the consistency of crisp/crunch and soft in the middle. Any tips how to achieve this?

    Thank you!!

    1. Hi Afton! Besides over-baking the donuts, I’m really unsure how to obtain that specific texture without playing around with the recipe. Let me know if you try anything!

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

  8. 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!

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

  10. 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 🙂

  11. 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!

  12. 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 Sally,

        Can I substitute the ground nutmeg with cinnamon? Is it one to one? Thanks a lot

  13. Hi Sally, thanks for yet another great recipe – was looking to bake mini donuts to put them on top of cupcakes, and the donuts and chocolate glaze turned out perfect! Replaced nutmeg with cinnamon in the donuts, and corn syrup with honey in the glaze … also used dark chocolate for the glaze – they worked.

    Really happy as I tried another cake donut recipe from another site, which turned out unsatisfactory/ too dense and sweet.

  14. Hi! I plan to bake donuts this weekend, using your recipe. If I use vanilla Greek yogurt, will he donuts be a lot sweeter than using plain? I have both varieties, but was curious of the difference in flavor with the vanilla vs. plain. Have you tried using the vanilla yogurt? I see in your notes that you recommend plain Greek. Thank you for your input!

    1. Hi Jen, there’s such a small amount of yogurt in this recipe that it won’t matter if you use sweetened vanilla or plain yogurt. I swap between the two when I make baked donuts and never notice a difference.

  15. 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

  16. 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!

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