Name: Baked Chocolate Donuts
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; ¼ cup unsweetened cocoa powder; ½ tsp baking soda; ¼ tsp salt; ¼ tsp espresso powder (optional); 1 large egg; ½ cup granulated sugar; ⅓ cup milk; ¼ cup plain full-fat yogurt; 2 tbsp unsalted butter, melted; ½ tsp vanilla extract; ½ cup semisweet chocolate chips (for glaze); 3 tbsp heavy cream (for glaze); 1 tbsp unsalted butter (for glaze)

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Short description

I baked these chocolate cake-like donuts topped with a silky ganache glaze that’s ready in under 30 minutes.

Baked Chocolate Donuts

Why You’ll Love This Recipe

I love the tender, cake-style texture and how the espresso powder subtly boosts the chocolate flavor without tasting like coffee. Dipping them in warm ganache makes them feel decadent, yet they’re surprisingly easy to make—all in under half an hour.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup all-purpose flour
¼ cup unsweetened cocoa powder
½ tsp baking soda
¼ tsp salt
¼ tsp espresso powder (optional)
1 large egg
½ cup granulated sugar
⅓ cup milk
¼ cup plain full-fat yogurt
2 tbsp unsalted butter, melted
½ tsp vanilla extract

For the chocolate glaze:

½ cup semisweet chocolate chips
3 tbsp heavy cream
1 tbsp unsalted butter

Directions

Preheat oven to 350 °F. Grease a donut tin and set aside.
In one bowl, whisk together flour, cocoa, baking soda, salt, and espresso powder.
In another, beat the egg with sugar, then stir in milk, yogurt, melted butter, and vanilla. Add the dry ingredients and mix until just combined.
Spoon or pipe batter into each donut cavity, filling about ¾ full.
Bake for 8–10 minutes until a toothpick comes out mostly clean. Let them cool in the pan briefly, then transfer to a wire rack.
To make the glaze, combine chocolate chips, cream, and butter in a microwave-safe bowl. Heat at 50% power for 1 minute, let sit, then stir until smooth. If needed, heat another 30 seconds and stir again.
Dip the tops of the cooled donuts into the glaze, return to the rack to set, and optionally garnish with chocolate shavings.

Servings and timing

Yield: 8 donuts
Prep time: 10 minutes
Cook time: 8–10 minutes
Total time: ~20 minutes

Variations

Sugar-coated option: I sometimes skip the glaze, brush warm donuts with a little melted butter, then roll them in granulated sugar.
Fruit glaze option: I whisk together 1 cup powdered sugar, 2 tablespoons freeze-dried strawberry powder, and 4 tablespoons heavy cream for a berry twist.
Donut holes: I use a mini muffin tin, fill about ¾ full, and bake for around 8 minutes.

Storage / Reheating

I store cooled glazed donuts in a single layer in an airtight container at room temperature for up to 3 days. To freeze, I flash-freeze them for about 1 hour, wrap individually, and store in a freezer bag for up to 1 month. I thaw them to room temperature before serving.

FAQs

How do I double the recipe?

I simply double every ingredient and bake using two donut tins to make 16 donuts without altering the baking time.

Can I skip the espresso powder?

Yes, but I found that even a small amount enhances the chocolate flavor without leaving any coffee taste. If I leave it out, the donuts are still great.

Can I make these in a muffin tin instead?

Absolutely. I use a regular muffin tin and bake for 15–20 minutes, or a mini muffin tin for donut holes, baking for about 8 minutes.

What kind of chocolate chips are best for the glaze?

I like using any good-quality semisweet chocolate chips or chopped chocolate because they melt smoothly into the ganache.

Can I make the glaze ahead of time?

Yes. I let the glaze cool slightly, then store it in the fridge. Before dipping, I gently reheat it in the microwave at 50% power and stir until silky.

Conclusion

I had so much fun baking and sharing these chocolate donuts—they’re quick, indulgent, and surprisingly elegant with the glossy ganache. Whether I stick with the classic glaze, roll them in sugar, or try a strawberry twist, they always disappear fast. I hope they become a favorite in your kitchen, too!