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.
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.
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…
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!
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.
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.
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.
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.
- 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
- 1/2 cup (90g) semi-sweet chocolate chips
- 2 Tablespoons (30g) unsalted butter
- 2 teaspoons light corn syrup
- 2 teaspoons water
- rainbow sprinkles
- Preheat the oven to 350°F (177°C). Spray a donut pan with non-stick spray. Set aside.
- Make 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.
- 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!
- Donuts taste best eaten the same day, though they may be covered tightly and stored at room temperature for 2 days.
- 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.
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.
- 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. Sour cream works too!
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Try my Baked Cinnamon Donuts with Vanilla Glaze next!
and the ALWAYS loved Baked Funfetti Donuts.