Go Back
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. It's the ultimate little treats for your Valentine!
Servings: 24 mini donuts
Author: Maryanne Cabrera


  • 3/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon instant espresso powder
  • 6 Tablespoon granulated sugar
  • 1 Tablespoon unsalted butter, melted, slightly cooled
  • 1 large egg
  • 1/2 cup whole milk
  • 1 1/2 teaspoon vanilla extract

Chocolate Glaze:

  • 3/4 cup semi-sweet chocolate chips
  • 3 Tablespoon unsalted butter
  • 1 Tablespoon light corn syrup
  • mini chocolate chips, for topping
  • cacao nibs, for topping


  • Preheat oven to 350 degrees F.  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.


Chocolate glaze will remain silky and smooth, meaning you cannot stack the glazed donuts.