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Baked Chocolate Donuts

Yield: 24 mini donuts
Author: Maryanne Cabrera


  • 100 grams all-purpose flour
  • 25 grams unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon espresso powder
  • 75 grams granulated sugar
  • 15 grams unsalted butter, melted
  • 1 large egg
  • 100 grams whole milk
  • 1 1/2 teaspoon vanilla paste

Chocolate Glaze:

  • 3/4 cup semi-sweet chocolate chips
  • 2 Tablespoons unsalted butter
  • 1 Tablespoon light corn syrup
  • 2 teaspoon honey
  • 2 Tablespoons whole milk
  • 1 teaspoon vanilla paste


  • Preheat oven to 350 degrees F.  Prepare a piping bag fitted with a small round tip.  Lightly grease mini donut pan with cooking spray ( Pam, Baker’s Joy) or use a non stick donut pan.
  • Sift together flour, cocoa powder, baking powder, salt and espresso powder.  Place into a medium size bowl and whisk in sugar.  Set aside.
  • Whisk together melted butter, egg, milk and vanilla paste.
  • Add wet ingredients to bowl of dry ingredients.  Mix well until combined and there are no dry streaks of flour left.
  • Fill prepared piping bag with batter.  Pipe batter into prepared donut pans, filling mold a little over half full.  Bake 8-10 minutes.  Let cool in pan for 2 minutes before unmolding.  Let donuts cool on rack before frosting or decorating.

Chocolate Glaze

  • Melt together chocolate chips, butter, corn syrup, honey, and milk in the microwave at 15 second intervals.  Once melted, add vanilla paste and stir until combined.  Let sit for a couple minutes to thicken.
  • Dip tops of donuts into the chocolate glaze.  Sprinkle with your choice of topping (chocolate jimmies, chopped nuts)  Let cool at room temperature for glaze to set.
  • If glaze gets too stiff or thick, microwave at 15 second intervals until fluid.  You can also flavor the glaze with extracts and oils.