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These glazed chocolate donuts are soft and moist and dipped in a sweet glaze!
I’ve been on a quest to create the perfect chocolate cake donut. I mean, first of all, goals like this are fun to achieve. Even the not-so-perfect chocolate donuts are still chocolate donuts.
Second, how fabulous would it be to have a perfect chocolate donut recipe? Pretty darn fabulous, you guys. Being known as the lady with the perfect chocolate donut recipe is kind of a big deal.
So, I set my mind to it and I measured and mixed and baked and tasted and then did it again and again quite a few times. Finally, I came up with this recipe. The perfect chocolate donut. It’s moist. It’s fluffy. It’s like a chocolate cake, but it’s shaped like a donut which means that it’s breakfast. Then I dunked the donuts in my favorite donut glaze. It gets all crisp and crackly and is pretty much just as perfect as the donut shop glaze.
These are definitely my favorite baked donuts! If you prefer fried donuts, be sure to check out my favorite recipe for those here!
If you’re looking for an easy recipe for your donut pan, this is the one. No mixer needed and it takes less than 20 minutes to get your donuts on the table. These make a great after school snack, too.
Glazed Chocolate Donuts
Ingredients
For the donuts
- 1 cup flour
- 1/2 cup sugar
- 1/4 cup natural cocoa powder
- 1/4 cup mini chocolate chips optional
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 large egg
- 6 tablespoons sour cream
- 1/4 cup milk
- 1/4 cup vegetable oil
For the glaze
- 1 1/2 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla
Instructions
To make the donuts
- Preheat oven to 375 degrees.
- In a medium mixing bowl, combine the flour, sugar, cocoa powder, chocolate chips, baking soda, and salt.
- In a small bowl, beat together the vanilla, egg, sour cream, milk, and oil.
- Stir the wet ingredients into the dry until just combined.
- Spoon in a greased donut pan.
- Bake for 8 minutes or until the tops spring back when you touch them.
- Let the donuts cool in the pan before glazing.
To make the glaze
- Whisk together the powdered sugar, milk, and vanilla until smooth.
- Dunk the donuts in the glaze to fully coat and place on a wire rack to set, about 5 minutes.
Tips & Notes:
Nutrition Information:
(I’ve changed this glaze recipe up a bit after receiving a few comments that it wasn’t setting properly. It works beautifully now!)
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Carol says
Absolutely loved the way these turned out! When they were still hot in the pan from the oven I gave the tops a quick spray of Pam and then sprinkled them with sugar–in my case it happened to be a Splenda/sugar mixture. They looked perfect. After the donuts cooled in the pan, I took them out and thoroughly enjoyed one. Or two. ^_^ Thanks for a terrific recipe!
Sarah says
What is the best way to store these if I won’t be eating all of them at once?
Karly says
They’ll keep fine covered, at room temp, for a few days.
Susan Doll says
Your donuts were delicious! I used Greek yogurt for the sour cream and for half of the oil. They turned out so light and soft. My husband isn’t a healthy eating person and he thought they were pretty good. We decided that next time we would only glaze the top. They were a little too sweet totally dunked.
Audrey Chen says
Can I substitute with yogurt for sour cream as it is not available in our country.
Karly says
Sure thing! I would recommend Greek yogurt if it’s available.
Barry says
Fantastic donuts….though I was out of Sour Cream…I replaced it with an extra 1/4 cup milk and 3 tablespoons of cream cheese. The best donuts I have ever made…can’t understand the critique. I am going to play around with some of the coffee and other flavors…thanks. They were super moist…maybe a cross between a cupcake and donuts ….or cupnuts, doncakes?? Anyway…all were gone in minutes and took no time. THANKS!
amazing girl says
Its because it will be easier for me and others to make the donuts.
amazing girl says
Can you take a video of you making the donuts Please.
Erin Haynes says
Is it possible to make this batter the night before so they can just be thrown together in the morning?
Karly says
I’ve never attempted this. I’d be worried that the donuts wouldn’t rise as well.
Theresa fitz says
My kids and I just made this recipe and we all found it to be very tasty the donut recipe and the glaze..If u ever come up with more would love to try it as well…Thank you for a delicious and easy donut recipe..my kids thank u as well
Karly says
Hi Theresa! Glad to hear you guys liked these! I actually have a ton of donut recipes. You can find them here: http://www.bunsinmyoven.com/category/breakfast-2/donuts/
Terri says
I read many of the comments and was a bit hesitant about making these donuts after that, but I had bought the ingredients…… THEY ARE AMAZING. The texture was great. They are chocolately but not overly sweet (without the glaze) and moist and rich.
Since my boyfriend declared he wasn’t all that interested in eating them I decided to go with an espresso glaze instead which pushed these from the realm of amazing into OUT OF THIS WORLD.
Here is the glaze I used (I didn’t have any corn syrup so I left that out and I just realized I didn’t add the salt):
1/4 cup boiling-hot water
5 teaspoons instant-espresso powder or instant-coffee granules
1 1/2 cups confectioners sugar
1 tablespoon light corn syrup
1/4 teaspoon pure vanilla extract
1/4 teaspoon salt
Karly says
Oh goodness, that glaze sounds AMAZING. Must try!! 🙂
Steph says
Likely, you didn’t add salt because she doesn’t mention when to add it in the instructions!
Jennifer says
**Can you use this recipe in a donut maker. I got my child a babycakes donut maker for Christmas and I’m looking for a good chocolate doughnut recipe.
Karly says
Sure you can! You’ll need to adjust the baking time, so just keep an eye on them. 🙂
Michelle says
I used a Babycakes donut hole/cakepop maker and these took 4 minutes.
Jennifer says
Can you use this recipe and a donut maker. I’ve got my child a babycakes donut maker for Christmas and I’m looking for a good chocolate donut recipe.
Angela says
Just tried them and we love them! We used our mini cupcake maker since I don’t have a donut pan (it’s on my Christmas list ;)). So they ended up being like donut holes. I was craving chocolate donuts and these took care of the craving thank you!
Karly says
Wonderful!
susan says
Can i freeze these after glazing. I need things to make ahead.
Karly says
I’m not sure – I’ve never tried it. Not sure how well the glaze will hold up, but if you try please report back!
Samantha says
I have frozen some and when they defrost the glaze is absorbed into the doughnut like a sponge. I wouldn’t recommend freezing them.
Karly says
Ooh, good to know! Maybe best to freeze before glazing.
Jessica Flory says
These donuts are the BOMB!!! The best donuts I’ve ever made!!! They were so moist and chocolatey. I dipped them in chocolate ganache instead of the glaze. Incredible!!
Karly says
Glad they were a hit!