These chocolate glazed donuts bake in just 8 minutes and require minimal ingredients! They’re fudgy, perfectly sweet, and simply irresistible.
Serve it with coffee or a glass of milk, and be sure to try my baked cinnamon sugar donuts next!
INGREDIENT NOTES
See the recipe card below for ingredient quantities and complete instructions.
- Cocoa Powder – You’ll need unsweetened cocoa powder for this recipe. Try to use good quality for best results.
- Butter – Unsalted melted butter will add lots of moisture.
- Flour – Regular all-purpose flour.
- Sugar – You’ll need both granulated sugar and confectioner’s sugar also known as powdered sugar.
- Milk – Use whole milk!
TOP TIPS
- Make sure to grease your donut pan otherwise, your donuts will stick to the pan.
- Place the donut batter into a zippered plastic bag and cut the tip using kitchen shears. This is much easier than using a spoon.
- Allow the donuts to cool for 12-15 minutes before frosting them. You don’t want them to be completely cooled otherwise, the glaze won’t adhere to the donuts. However, you want them to be cool enough to handle. If the donuts are too hot, they will fall apart as you frost them.
WHAT’S THE EASIEST WAY TO FROST THESE?
I highly recommend placing the donuts, one at a time, in the icing, then flipping them to coat both sides. However, you can use a spoon as well to spoon the glaze over the donuts.
HOW LONG DO I BAKE THEM FOR?
Bake these for 8 minutes at 350 degrees F. These bake pretty quickly, so keep an eye on them and make sure you don’t overbake them, otherwise, they will turn out dry.
STORAGE
Place any leftovers in an air-tight container and keep them at room temperature for up to 2 days.
Tried these chocolate glazed donuts? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook or Pinterest!
Chocolate Glazed Donuts
Equipment
- Donut Pan
Ingredients
- 2 cups all-purpose flour
- ¾ cup sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup milk
- 2 eggs room temperature
- 4 tablespoons unsalted butter melted and slightly cooled
- 1 teaspoon vanilla extract
Vanilla Glaze
- 2 cups Confectioners sugar
- ¼ cup milk
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350 degrees and grease your donut pans generously otherwise, the donuts will stick.
- In a large bowl, mix the eggs, sugar, vanilla extract, milk, and melted butter, and set it aside.
- In a separate bowl, sift the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Add to the wet ingredients.
- Place the batter into a zippered plastic bag, cut the tip, and fill the greased donut pan 3/4s of the way.
- Bake for about 8 minutes or until fully cooked through.
- While the donuts bake, prepare the glaze. In a large bowl, combine the confectioners sugar, vanilla extract, and milk. Whisk until smooth.
- Allow the donuts to cool for 12-15 minutes before frosting. I like to place one donut at a time in the icing and coat it on both sides but feel free to spoon the icing over the donuts instead.
Notes
- Make sure to grease your donut pan otherwise, your donuts will stick to the pan.
- Place the donut batter into a zippered plastic bag and cut the tip using kitchen shears. This is much easier than using a spoon.
- Allow the donuts to cool for 12-15 minutes before frosting them. You don’t want them to be completely cooled otherwise, the glaze won’t adhere to the donuts. However, you want them to be cool enough to handle. If the donuts are too hot, they will fall apart as you frost them.
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