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.

These soft, moist, and cakey Chocolate Frosted Donuts are baked not fried - and they are so easy to make!

These soft, moist, and cakey Chocolate Frosted Donuts are baked not fried - and they are so easy to make!

For these donuts, I used my tried-and-true baked donut recipe. I made a couple slight changes to the recipe, like adding a little brown sugar for extra flavor and rich chocolate glaze on top.

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

Making donuts is pretty easy. Easier than cookies, cupcakes, cakes, and muffins. First, you need a donut pan. Here is the 6-count donut pan I use. Alternatively, you could use a muffin pan instead. The baking time is a little longer if making muffins.

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 cut out. This is the easiest way to get the donut batter neatly into the donut pan. Plus, it’s easy clean up!

Chocolate Frosted Donuts with Sprinkles by sallysbakingaddiction.com

Chocolate Ganache for Chocolate Frosted Donuts - recipe on sallysbakingaddiction.com

These soft, moist, and cakey Chocolate Frosted Donuts are baked not fried - and they are so easy to 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!

277 Comments

  1. Hi sally
    Could I add cocoa to the dry mix to make chocolate donuts ?
    Regards
    Catherine

    1. For chocolate donuts I recommend using this recipe: https://sallysbakingaddiction.com/glazed-chocolate-donut-holes/

  2. Am I able to double or triple this recipe?

    1. You can double it, but tripling it might be too much batter to work with without risking over or under mixing.

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

    1. I’m so happy you enjoyed them, Amy!

  4. 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!

  5. Omar Shatila says:

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

    1. Sure can!

  6. 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!

  7. Jennifer Burmesch says:

    What if I didnt use the corn syrup? (For the frosting) I dont have any on hand.

    1. That’s completely fine. The corn syrup makes the frosting a little shinier and smoother.

  8. I just ordered a donut pan. So excited to make these!

    1. YAY! I hope you love them!

  9. 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!

  10. 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!

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

  12. 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!

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

  14. 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 🙂

  15. 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.

  16. 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.

      1. Hi Sally,

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

  17. I want to try this tomorrow. But I don’t have a doughnut pan. Can I just make this in a sheet pan?

  18. 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.

  19. Is there a dairy free option?

  20. 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.

  21. 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.

  22. 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.

  23. 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

  24. 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!

  25. 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!

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