Description
Deliciously rich and moist baked chocolate donuts topped with a smooth chocolate glaze and colorful sprinkles. These easy-to-make donuts combine cocoa powder, yogurt, and chocolate chips for a perfect balance of flavor and texture, baked to perfection in under 35 minutes.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour (120g)
- ½ tsp baking powder (2g)
- ½ tsp baking soda (3g)
- ⅓ cup unsweetened cocoa powder (28g)
- ⅛ tsp kosher salt
- ½ cup granulated sugar (100g)
Wet Ingredients
- 1 large egg (50g)
- ½ cup plain yogurt (114g)
- ¼ cup canola oil (50g)
- 1 tsp pure vanilla extract (4g)
Chocolate Glaze
- ½ cup chocolate chips (85g)
- 2 tbsp unsalted butter (28g, ¼ stick)
- 1 tbsp milk (14g)
- ½ tsp pure vanilla extract (2g)
Topping
- 2 tbsp chocolate sprinkles (24g)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Generously spray a donut tin with nonstick baking spray to prevent sticking.
- Sift Dry Ingredients: Sift the all-purpose flour into a large bowl to aerate and remove lumps for a smooth batter.
- Add Dry Ingredients: Whisk in the baking powder, baking soda, unsweetened cocoa powder, kosher salt, and granulated sugar until well combined.
- Mix Wet Ingredients: In a medium bowl, whisk together the egg, plain yogurt, canola oil, and vanilla extract until smooth and uniform.
- Combine Batter: Pour the wet ingredients into the dry ingredients bowl. Gently mix until the batter is just smooth. Avoid overmixing to prevent chewy donuts caused by gluten development.
- Fill Donut Tin: Use a spoon or piping bag to transfer the batter into each donut well. Fill only a little more than ¾ full to allow room for rising without overflowing.
- Bake Donuts: Bake in the preheated oven for 8-10 minutes. Check doneness by inserting a toothpick into a donut; it should come out clean. Allow the donuts to cool for 5 minutes in the pan, then flip the pan upside down over a wire rack to release the donuts. Repeat the process for all donuts.
- Melt Glaze Ingredients: In a microwave-safe bowl, combine the chocolate chips, unsalted butter, milk, and vanilla extract. Heat for 30 seconds or until melted, depending on your microwave. Stir until the mixture is smooth and glossy.
- Frost Donuts: Generously ice each cooled donut with the warm chocolate glaze, then sprinkle chocolate sprinkles on top for added texture and decoration.
Notes
- Make sure not to overmix the batter to avoid dense, tough donuts.
- Filling the donut wells just over ¾ full prevents batter overflow during baking.
- Use a piping bag for cleaner, more uniform donut shapes but a spoon works fine.
- Donuts are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- For a richer glaze, you can substitute milk with heavy cream.
- If you prefer a gluten-free version, try using a gluten-free all-purpose flour blend.
