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

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

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

  • 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 –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. 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!


  1. That ganache! Everything about these is calling my name right now, from the fact that they’re baked to the copious amount of sprinkles on top! And I love how food seems to have a knack for conjuring up sweet memories. I can’t eat a jelly stick donut without thinking of sharing them with my grandma when I was little. 🙂

  2. Love everything about these. Where to start? The fact that they are baked, perfect. Sprinkles? Check. They are my boys’ favorite kind of donuts and I would be their hero for the day if I made these. Definitely on my to-make list soon. Thanks! Love the pictures too.

  3. These donuts are a piece of art, Sally! Sadly I always found sprinkles look way better than they taste in the end – so I would most likely go for the dark chocolate covered version. But I love that they are baked instead of fried. I’ve never been too much of a fan of the fried version and baking them is always a good excuse to have two (or even three) in one sitting 😉 Just one question: Do you think it is possible to replace the corn syrup in the glaze with another liquid sweetener (e.g. honey, agave syrup) ?

    1. You have to try these then! I’ve never tried the ganache any other way, so I cannot be sure for taste. Though I image it setting up properly. Let me know what you try!

  4. Those summers in Michigan sound so fun! All of that time spent outdoors swimming, gardening, hanging out with your family… And your grandparents would be so proud of you! They must be craving a taste of your sweet donuts. Those sprinkles — so cute! Chocolate sprinkle donuts are my favorite (especially when the donut is chocolate too; I’m such a chocoholic). And that ganache? Hand me the biggest spoon you own! 😉

  5. Scrolling through the previews in my blog list feed, I got to the little picture of these doughnuts and immediately stopped scrolling. I NEED one of those doughnut pans to try these! You truly did have me at chocolate =)

  6. The fact that you’re deeming this as one of the best recipes you’ve EVER made makes these instantly that much more amazing. That’s such a high compliment and makes me want to try these babies that much more!

  7. Although I’m more of a fried donut gal, these frosted donuts is tempting me to make these. They look absolutely delicious and that ganache looks divine.

  8. :O I am going to have to make these! I’m normally put off by the fact you need a deep fat fryer but these looks great for baked donuts.

    I recently made a batch of jam donuts sprinkled with sugar but these were done in a pan of hot oil

    But my favourite (mainly for how easy they are) is the duffin

  9. These are perfection. I love donuts, but I always feel sick after I eat them. Baking them lets me have all the fun and none of that icky feeling after. And the chocolate on top…simply divine! These are gorgeous, Sally!

  10. Annnnd I just ordered a heart shaped donut pan so I can try these out 🙂

    Donuts are a big thing in my family too!

  11. I think you must have read my mind…I literally bought a donut pan yesterday!!! So these are DEFINITELY happening. Donuts are my fav…especially when covered in Sprinkles, everything looks better in sprinkles! Pinned!

      1. Hi Sally, Since I am living in Italy (believe me it took me forever to find a muffin tin, forget the donut pan!!) I thought maybe I could cut them out with my donut cutter and place them in the muffin tin? I think it could work. Thanks

  12. Wow! Your friend said they were the best thing you’ve ever made?!?! Now that is saying something!

    It has been far too long since I broke out my donut pan, but I’m definitely trying these very soon!

  13. I was raised in (and currently reside in) Grand Rapids! What a fun connection. We have some great local doughnut shops and cider mills here. Perhaps you’ve been to Robinette’s? If not, you should absolutely add it to your bucket list as a fun fall excursion. The doughnuts and cider are amazing!

    I have yet to buy a doughnut pan, but this recipe has convinced me to pick one up this weekend. These look amazing!

    1. I can’t remember which bakery we’d get the donuts from – it’s been so long! You will love these Madeleine, they’re every bit as good as the ones from the bakery!

  14. Is there a secret to getting the batter into a bag for piping in the pan??

    Can’t wait to make these Sally- as usual you never cease to amaze!!

  15. I was JUST thinking about donuts and how I needed a donut pan then–boom–this happened. Which has me convinced about 1,000,000 more. Because “the best thing you ever baked”?? Uh, yeah, these need to happen! And that ganache. Oh my. So so good, Sally. Pinning! Hope you have a lovely weekend! Here’s to allergy medicines working!

    1. Oh Erin, I can’t even go outside without taking something. It’s so bad this year! Hope you have a great weekend too girl.

  16. Sally, these look absolutely divine! I love that they are baked instead of fried 🙂 Pinning for sure!

  17. Wow, Sally! So, doughnuts are totally one of my weaknesses. (Well, pastries/croissants/etc.) – can you tell I’m a carb lover at heart?) Anyway, doughnuts have always been one of my very favorite treats. That chocolate icing looks so perfectly divine, I wish I could jump through the screen!

    You are such a wonderful baker 🙂

  18. Yes, yes, and YES! Sprinkles, chocolate, and carbs – like, could it get any better? Yes, it could, because your photographs are just icing on the cake, er, donut! 😉 Pinned!

  19. I cannot get over how perfect these look! Seriously, your photographs look like they should be on a donut-shop website 😉 Maybe you should start one, haha. l always went for the strawberry-frosting donuts (meaning I was usually disappointed, because that variety doesn’t seem to be around much), but the chocolate ones were always out in full force. I bet your recipe would be great with toffee bits or coconut instead of (or in addition to 😉 ) the sprinkles.

  20. Sally your donuts look so bright and cheerful..and delicious! Good tip for getting them in the pan, mine seem to end up all over my pan no matter how carefully I spoon.

  21. Such a sweet memory about your grandparents! I was so excited for this recipe when I saw your instagram the other day! These look seriously perfect! I am a HUGE baked donut fan, and I think that chocolate frosted (with sprinkles of course) is my absolute favorite variety!!

  22. You can’t say no to chocolate ganache or sprinkles! I can see from the pictures the chocolate looks thick and creamy! Would they turn out good if I baked them as muffins?

  23. OMG these look amazing! I’ve done three of your other donut recipes (funfetti, cinnamon bun w/ vanilla icing, and powdered sugar) and I love that they’re baked because I can’t eat fried foods so ‘regular’ donuts are out for me. I LOVE the ones with chocolate icing too so I definitely have to try these asap!!

  24. Oooo, I’m from Illinois originally. Midwest Represent! (cue: fist pump in the air) ha ha ha!

    OK…I think my coworkers’ heads would explode if I brought these in to work….that is, if they ever made it out of my kitchen! I had one coworker tell me the other day that my cookies (courtesy of your recipes) are a different food group from any other cookies they’ve had. 🙂

    Enjoy the sun! I am totally taking a walk at lunch to enjoy it myself!!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally