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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


  1. 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.

  2. Sift together flour, cocoa powder, baking powder, salt and espresso powder.  Place into a medium size bowl and whisk in sugar.  Set aside.

  3. Whisk together melted butter, egg, milk and vanilla paste.

  4. Add wet ingredients to bowl of dry ingredients.  Mix well until combined and there are no dry streaks of flour left.

  5. 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

  1. 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.

  2. 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.

  3. If glaze gets too stiff or thick, microwave at 15 second intervals until fluid.  You can also flavor the glaze with extracts and oils.