Chocolate Baked Donuts
These Chocolate Baked Donuts are soft and fudgy, perfect for when you want a sweet treat that’s quick, easy, and doesn’t require frying. Make them mini-sized too for added cuteness and kids' parties!
Ingredients
Donuts
- 1 cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup plain Greek yogurt
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoon unsalted butter, melted
- 1-2 tablespoon milk, if needed
Chocolate Ganache
- ½ cup heavy cream
- ½ cup dark or semi-sweet chocolate, chopped
- ½ cup rainbow sprinkles
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a donut pan with nonstick spray or butter.
- In a large mixing bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt. In a small mixing bowl, mix Greek yogurt, egg, melted butter, and vanilla. Combine the wet and dry ingredients and mix until just combined. Be careful not to over mix, as the donuts will become tough. If the batter feels too thick, stir in 1–2 tablespoon milk until smooth.
- Pipe or spoon the batter into the donut pan, filling each cavity about ¾ full.
- Bake for 8-10 minutes, or until the donuts spring back when lightly pressed and a toothpick comes out clean. If making mini donuts, bake for 6-8 minutes. Let the donuts cool in the pan for 2 minutes, then carefully transfer to a wire rack to cool completely.
- Heat the cream in a small saucepan until steaming (don’t boil).Pour the hot cream into a bowl over the chopped chocolate pieces. Let sit for 1 minute, then stir until smooth and glossy.
- Dip the tops of the cooled donuts into the chocolate ganache, then flip them upright. Add the sprinkles if using. Let set for 15–20 minutes at room temp or chill in the fridge for quicker results.
Notes
Storing: Store in an airtight container at room temperature for up to 2 days or refrigerate for 4–5 days.
To Freeze: Freeze plain (unfrosted) donuts for up to 2 months. Thaw at room temperature and dip in the ganache before serving.
Tip 1: Use festive sprinkles to make a Halloween treat, like we do with out unicorn cupcakes. Or for summer desserts, use mermaid sprinkles like in our mermaid cupcakes for a fun variation.
Tip 2: Make mini donuts for birthday parties and classroom celebrations or for small children. This recipe will yield 16 mini donuts using a mini donut pan. Bake for 6-8 minutes instead of 8-10.
Nutrition
Serving: 3ozCalories: 270kcalCarbohydrates: 53gProtein: 3gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 41mgSodium: 211mgPotassium: 37mgFiber: 1gSugar: 36gVitamin A: 162IUCalcium: 77mgIron: 1mg
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