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Home ·  Recipes ·  Donuts, Pancakes, & Waffles

Triple Chocolate Baked Donuts

Author: Maryanne CabreraPublished: Feb 2, 2015Updated: Sep 7, 2023
View Recipe11 Reviews
This post may contain affiliate links. Read our disclosure policy.

These triple chocolate baked donuts are a dark chocolate lover’s dream. It’s chocolate on chocolate on chocolate!

Triple Chocolate Baked Donuts. Baked chocolate donuts dipped in chocolate glaze topped with mini chocolate chip and cacao nibs.

Reasons to Make This Recipe

If chocolate is the answer, I don’t need to know the question! 

These baked donuts feature chocolate three ways. Cocoa powder is used to flavor the baked donuts. Melted chocolate makes up the glaze. And for the grand finale, the chocolate dipped chocolate donuts are topped with a mixture of mini chocolate chips or cacao nibs.

Is that enough chocolate for you? 

Triple Chocolate Baked Donuts

The baked donut is flavored with unsweetened cocoa powder and a hint of espresso. The rich and silky glaze is made with semi-sweet chocolate.

And you get a choice of mini dark chocolate chips or raw cacao nibs to top the chocolate baked donuts.  

It’s dark chocolate overload!  The texture of the baked donut is like a cross between a brownie and a muffin.  They’re utterly delicious and perfect with a glass of milk or a pint of stout beer.

Ingredients and Substitutions

For best results, weigh your ingredients using a kitchen scale. If you prefer to use volume measurements (such as cups), use the Stir and Spoon Method to measure flour.

  • Unsweetened Cocoa Powder: There are several choices of unsweetened cocoa powder to choose from: natural cocoa, Dutch-processed cocoa, or black cocoa. For this recipe, I used natural cocoa powder from King Arthur Flour.
  • Instant Espresso Powder: This enhances the rich chocolate flavor of the donuts. If you don’t have it, simply omit the espresso powder.
  • Butter: Use oil or melted shortening/vegan butter or a non-dairy option.
  • Milk: Use any milk. Or, use any alternative milk for a non-dairy option.
  • Chocolate Chips: Use your choice of milk chocolate, semi-sweet chocolate, or dark chocolate chips. For contrast, use white chocolate chips.
  • Light Corn Syrup: Light corn syrup prevents crystallization in sweet treats like marshmallows, ice cream, and pecan pies. This keeps the chocolate glaze shiny, smooth, and soft.

More Chocolate Overload

Triple Chocolate Brownies

Triple Chocolate Brownies

Brownie Milkshake

Brownie Milkshake

Ultimate Chocolate Cupcakes

Triple Chocolate Baked Donuts

Recommended Bakeware and Tools

Mini Donut Bakeware Pan
  • Mini Donut Pan : This one purchased from Amazon has a nonstick coating. However, I still suggest applying nonstick cooking spray before use.
  • Piping Bag: Use a disposable piping bag or a reusable piping bag to make portioning out the donut batter easier. Or, simply use a large ziptop plastic bag with one end snipped off. 
Triple Chocolate Baked Donuts

Easy Fried Donut Recipes

  • Coconut Cake Donuts : No yeast or chilling time.
  • Peanut Butter Cake Doughnuts : Dark chocolate glaze and honey roasted peanut topping.
  • Banana Bread Donuts : Fried banana bread!
Triple Chocolate Baked Donuts

Triple Chocolate Baked Donuts

Talk about chocolate overload! These triple chocolate baked donuts are a dark chocolate lover's dream. It starts with a brownie-muffin like chocolate donuts, followed by a rich and silky chocolate glaze, and one's choice of mini dark chocolate chips or raw cacao nibs.
Prep Time: 15 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 25 minutes minutes
Servings: 24 mini donuts
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Ingredients

  • ¾ cup all-purpose flour (98 g)
  • ¼ cup unsweetened cocoa powder (25 g)
  • 1 teaspoon baking powder
  • ¼ teaspoon fine sea salt
  • ½ teaspoon instant espresso powder
  • 6 Tablespoon granulated sugar (75 g)
  • 1 Tablespoon unsalted butter, (14 g) melted, slightly cooled
  • 1 large egg
  • ½ cup whole milk
  • 1 ½ teaspoon vanilla extract

Chocolate Glaze:

  • ¾ cup semi-sweet chocolate chips (130 g)
  • 3 Tablespoon unsalted butter (42 g)
  • 1 Tablespoon light corn syrup (20 g)
  • mini chocolate chips, for topping
  • cacao nibs, for topping

Instructions
 

  • Preheat oven to 350℉.  Prepare a piping bag fitted with a small round tip.  Lightly grease mini donut pan with cooking spray.  Set aside.
  • Sift together flour, cocoa powder, baking powder, salt and espresso powder. Place in a medium bowl and whisk in sugar. Set aside.
  • Whisk together melted butter, egg, milk and vanilla. Add wet mixture to bowl of dry ingredients. Stir to combine and mix until there no longer any dry streaks of flour.
  • Fill prepared piping bag with batter. Pipe batter into prepared donut pans, filling molds a little over half full. Bake for 8-10 minutes. Let cool in pan for 2 minutes before unmolding. Let donuts cool on wire rack before dipping in glaze.

Chocolate Glaze:

  • In a double boiler over simmering water, place bowl of chocolate chips, butter, and corn syrup.  Stir until chocolate has melted and mixture is smooth.  Remove from heat.  Dip one side of cooled donuts in chocolate glaze.  Top with mini chocolate chips or cacao nibs.

Notes

You don’t need a fancy “double boiler.” You can easily make one by placing a heat safe bowl over a pot of water.
  • Use a bowl (glass or metal) to cover a sauce pot filled with about 1-inch of barely simmering water. Make sure bowl does not touch water. Slow melt chocolate mixture and stir often to ensure even melting.
Chocolate glaze will remain silky and smooth, meaning you cannot stack the glazed donuts.
 
Author: Maryanne Cabrera
Course: Dessert
Cuisine: American
Keyword: triple chocolate donuts, baked chocolate donuts, mini chocolate donuts
Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.
11 Reviews
Filed in:
Donuts, Pancakes, & WafflesBirthday · Chocolate · Fall + Winter · Spring + Summer · Sweet · Valentine's Day

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Reader Questions and Reviews

  1. ines oliveira @ between kitchens says:
    February 2, 2015

    Oh my, these donuts look so gorgeous and decadent! A brownie-muffin-donut sounds exactly like what I am in need of right now! And the glaze makes them look even more tempting!
    Have a nice week!

    Reply
    • Maryanne Cabrera says:
      February 4, 2015

      Thanks Ines! Hope you have a great week! :)

  2. Kathleen @ yummy crumble says:
    February 2, 2015

    yes!!! I will be 32 next week. It totally sneaks up on you and it sucks. That’s putting it lightly. These donuts look to die for

    Reply
    • Maryanne Cabrera says:
      February 4, 2015

      Happy (almost) birthday!

  3. Jen+@+baked+by+an+Introvert says:
    February 3, 2015

    You had me at triple chocolate. And of course I can’t pass up on a baked donut. These look phenomenal!

    Reply
    • Maryanne Cabrera says:
      February 4, 2015

      Thanks Jen! I can’t say donut without smiling:)

  4. Sarah @ SnixyKitchen says:
    February 3, 2015

    I want to travel back in time with you, k? (Just over a month until I’m 30! Eep!). More chocolate donuts please.

    Reply
    • Maryanne Cabrera says:
      February 4, 2015

      Deal. Once I find that time machine, we’re going back to the 90s!

  5. Eden Passante says:
    November 5, 2015

    Chocolate overload!! Love it! They look SO good!

    Reply
  6. Rabab says:
    April 9, 2016

    Hello! I don’t have a donut tin. Can I make it in a muffin tin?

    Reply
    • Maryanne Cabrera says:
      April 13, 2016

      Hi! Sorry, this recipe requires a donut tin.

Maryanne Cabrera

Meet the Author

Maryanne Cabrera is a classically trained pastry chef, baker, cake maker, and cocktail shaker.
Read more about me

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