Soft, cake-style baked donuts with deep chocolate flavor, a subtle espresso note, and bursts of mini chocolate chips, finished with a smooth vanilla glaze. These donuts are easy to make at home and deliver bakery-style results without frying.
Why You’ll Love This Recipe
These donuts are baked, not fried, making them lighter while still rich and satisfying. The chocolate flavor is intense without being bitter, the espresso enhances the cocoa, and the vanilla glaze adds the perfect sweet finish. They come together quickly, use simple pantry ingredients, and are ideal for breakfast, brunch, or an anytime treat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Donuts:
2 cups all-purpose flour
1 cup granulated sugar
1/2 cup Dutch-process cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon instant espresso powder
2 large eggs, at room temperature
3/4 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
3/4 cup mini chocolate chips
Vanilla Glaze:
1 1/2 cups powdered sugar
2 to 3 tablespoons milk
1 teaspoon vanilla extract
Directions
Preheat the oven to 350°F (175°C). Lightly grease a standard donut pan.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder.
In a separate bowl, whisk the eggs, milk, oil, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
Gently fold in the mini chocolate chips.
Spoon or pipe the batter into the prepared donut pan, filling each cavity about three-quarters full.
Bake for 10 to 12 minutes, or until the donuts spring back lightly when touched.
Remove from the oven and let the donuts cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
To make the glaze, whisk the powdered sugar, milk, and vanilla extract until smooth and pourable.
Dip the cooled donuts into the glaze, allowing excess to drip off. Let the glaze set before serving.
Servings and timing
This recipe makes 12 baked donuts.
Prep time is about 15 minutes, baking time is 10 to 12 minutes, and cooling and glazing take approximately 15 minutes. Total time is around 45 minutes.
Variations
For extra chocolate flavor, add a tablespoon of chocolate spread to the glaze. You can replace mini chocolate chips with chopped dark chocolate for a more intense bite. For a dairy-free version, use plant-based milk and ensure the chocolate chips are dairy-free.
Storage/Reheating
Store glazed donuts in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. For best texture, enjoy them at room temperature. If you prefer them slightly warm, heat unglazed donuts briefly in the microwave for a few seconds, then glaze before serving.
FAQs
Can I make these donuts without a donut pan?
Yes, you can use a muffin pan instead, but the shape will be different and baking time may increase slightly.
What does the espresso powder do?
It enhances the chocolate flavor without making the donuts taste like coffee.
Can I use natural cocoa powder instead?
Dutch-process cocoa gives a smoother flavor, but natural cocoa can be used with slightly less baking soda.
Are these donuts very sweet?
They are balanced in sweetness, with most of the sweetness coming from the glaze.
Can I freeze these donuts?
Yes, freeze the unglazed donuts in an airtight container for up to 2 months.
How do I keep the donuts moist?
Avoid overbaking and store them properly in an airtight container.
Can I reduce the sugar?
You can slightly reduce the sugar, but it may affect texture and flavor.
Is the glaze optional?
Yes, the donuts are delicious on their own or with a light dusting of powdered sugar.
Can kids eat these donuts with espresso powder?
Yes, the amount is very small and used only for flavor enhancement.
Can I double the recipe?
Yes, the recipe doubles well if you have multiple donut pans or bake in batches.
Conclusion
These baked chocolate glazed donuts are a simple yet indulgent homemade treat that delivers rich flavor and soft texture every time. With easy preparation and versatile options, they are sure to become a favorite for chocolate lovers looking for a reliable baked donut recipe.
Soft, chocolatey baked donuts enhanced with espresso and studded with mini chocolate chips, finished with a smooth vanilla glaze. A bakery-style treat made easy at home.
Total Time:45 minutes
Yield:12 donuts
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
1/2 cup Dutch-process cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon instant espresso powder
2 large eggs, at room temperature
3/4 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
3/4 cup mini chocolate chips
1 1/2 cups powdered sugar
2 to 3 tablespoons milk
1 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F (175°C) and lightly grease a standard donut pan.
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder.
In a separate bowl, whisk eggs, milk, oil, and vanilla extract until smooth.
Pour wet ingredients into dry ingredients and mix until just combined. Do not overmix.
Fold in the mini chocolate chips.
Spoon or pipe the batter into the donut pan, filling each cavity about three-quarters full.
Bake for 10 to 12 minutes, or until donuts spring back when lightly touched.
Let donuts cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
For the glaze, whisk powdered sugar, milk, and vanilla extract until smooth and pourable.
Dip cooled donuts into glaze, let excess drip off, and allow glaze to set before serving.
Notes
Add a tablespoon of chocolate spread to the glaze for extra chocolate flavor.
Swap mini chocolate chips with chopped dark chocolate for a richer bite.
Use plant-based milk and dairy-free chocolate chips for a dairy-free version.
Store unglazed donuts in the freezer and glaze fresh after thawing.
