Tasty Homemade Chocolate Donuts

These oven-baked chocolate donuts hit the spot when you want something sweet without dealing with a deep fryer. They're packed with chocolate flavor, topped with silky chocolate glaze, and offer all the joy of fancy donut shop treats straight from your kitchen. With their soft, cake-like feel and classic donut shape, you'll grab these for breakfast, dessert, or whenever chocolate cravings strike.

I whipped these up during a family brunch at my place, and they vanished quicker than everything else we served. Even my super fussy nephew begged me to bake another batch before they headed home!

Tasty Component Details:

• All-purpose flour (1 cup/125g): Forms the donut's base; scoop with a spoon into measuring cup and level off for best results
• Unsweetened cocoa powder (1/4 cup/22g): Gives that yummy chocolate kick; Dutch-processed works best for darker color and mellower taste
• Baking soda (1/2 teaspoon): Makes your donuts puff up nice and light
• Salt (1/8 teaspoon): Boosts chocolate flavor and cuts through sweetness
• Buttermilk (1/2 cup/120ml): Keeps donuts soft and moist while helping the baking soda work its magic
• Granulated sugar (1/2 cup/100g): Adds sweetness and helps create that perfect donut texture
• Egg (1 large, room temperature): Holds everything together; works better when not cold from the fridge
• Butter (2 tablespoons/30g, melted): Adds a rich taste and soft texture
• Vanilla extract (1 teaspoon): Makes the chocolate taste even better with its warm flavor

For the glaze:

• Powdered sugar (1 cup/120g): Makes the glaze nice and smooth
• Cocoa powder (3 tablespoons/17g): Adds chocolate flavor while keeping the right consistency
• Vanilla extract (1/2 teaspoon): Makes the chocolate glaze taste fuller
• Milk (3-4 tablespoons/45-60ml): Thins out the glaze just right; add more or less as needed

Clear Making Guide:

1. Get Ready

Turn your oven on to 350°F (175°C). Grab your donut pan and give it a good coating of non-stick spray, making sure to cover the middle post in each hole. Don't skip this step because these chocolate donuts can stick due to their moisture. If you don't own a donut pan yet, you can grab one online pretty cheap and they make perfect donuts every time.

2. Handle Dry Stuff

Grab a big bowl and mix your flour, cocoa, baking soda, and salt together. Use a whisk to break up any cocoa clumps you see. Good mixing now means nobody gets a weird taste of baking soda in their donut later.

3. Mix Wet Stuff

In another bowl, throw in your buttermilk, sugar, egg, melted butter, and vanilla. Whisk it all up until it looks kind of frothy. Don't worry if the butter gets a bit clumpy from cold buttermilk, just keep mixing until it looks pretty uniform.

4. Make Your Batter

Pour the wet mixture into your dry ingredients. Gently fold everything together with a rubber spatula just until you can't see dry flour anymore. Stop there! Mix too much and you'll end up with tough donuts. A few lumps in your batter are totally fine.

5. Fill Your Pan

Put your batter in a piping bag or just use a zip bag with a corner cut off. Squeeze batter into each donut spot in your pan, filling them about 3/4 full so they can rise. No piping bag? Just spoon it in carefully and smooth the tops with your spoon.

6. Bake Them Up

Stick the pan on the middle shelf of your hot oven and bake for 8-10 minutes. You'll know they're ready when you can lightly touch the top and it springs back, or a toothpick comes out mostly clean. Watch the time carefully so they don't dry out.

7. Cool Them Down

Let the donuts sit in the pan for about 5 minutes first. This helps them firm up a bit. Then flip them onto a cooling rack. If they stick at all, run a knife around the edges to help them out.

8. Make Your Glaze

While your donuts cool off, mix powdered sugar and cocoa in a bowl. Add vanilla and 3 tablespoons of milk, then whisk until smooth. You want it thick enough to stick to a spoon but still drippy. Need it thinner? Just add a tiny bit more milk until it's just right.

9. Add The Glaze

Once donuts are totally cool, dip the tops into your chocolate glaze and let extra drip off. Put them glaze-side up on your rack. Want sprinkles or other fun stuff? Add them right away while the glaze is wet. Wait about 15-20 minutes for the glaze to set before you dig in.

My grandma always told me chocolate fixes the soul, and I think about her whenever I bake these donuts. For three years straight, my little girl has picked these as her special birthday breakfast, and seeing her face smeared with chocolate as she munches away makes my heart so happy.

Fixing Common Problems

New bakers sometimes run into a few snags with donuts. If yours turn out heavy instead of fluffy, you probably mixed the batter too much or packed too much flour in your measuring cups. Try spooning flour into the cups instead of scooping straight from the bag, which packs it down too tight. Another common problem is donuts sticking to the pan—always use plenty of cooking spray, even with non-stick pans that claim they don't need it.

Fun Twists to Try

Once you master these chocolate donuts, you can try all sorts of fun changes. Toss in 1/2 cup mini chocolate chips for extra chocolate punch, or swap the chocolate glaze for peanut butter glaze to create a taste like peanut butter cups. During Christmas, I love adding crushed candy canes or holiday sprinkles on top. Want something grown-up? Mix a teaspoon of espresso powder into both the batter and glaze—it makes the chocolate taste even richer and adds a nice coffee kick.

Keeping Them Fresh

Your homemade donuts will taste best right after making them, but you can keep them in a sealed container at room temp for about two days. Need to store them longer? Freeze the unglazed donuts in a container with wax paper between layers for up to three months, then thaw naturally before adding glaze. You can also mix up the batter the night before, keep it in the fridge in a covered bowl, and let it warm up a bit before baking in the morning—perfect for special breakfasts when you don't want to mess with measuring stuff early in the day.

Frequently Asked Questions

→ Can I make these donuts without a donut pan?

Though donut pans create the classic shape, you can try a mini muffin tray for bite-sized treats or a standard muffin pan for bigger portions. Just tweak your cooking time - mini versions need about 7-9 minutes while regular muffin sizes might take 12-15 minutes.

→ What can I substitute for buttermilk?

You can whip up quick buttermilk by mixing 1/2 tablespoon of white vinegar or lemon juice into 1/2 cup of milk. Wait 5-10 minutes until it looks slightly thick before using it. You can also use thinned plain yogurt with a splash of milk as another option.

→ How should I store these chocolate donuts?

Keep fully cooled donuts in a sealed container at room temp for up to 2 days. If you want them to last longer, pop them in the fridge for up to 5 days. You can also freeze them without glaze for up to 3 months and add topping after they thaw.

→ Can I make these donuts dairy-free?

You sure can! Swap butter for melted coconut oil or plant butter. Use non-dairy milk with 1/2 tablespoon vinegar instead of buttermilk. For the glaze, try almond milk or any other plant milk you like.

→ What toppings can I add besides sprinkles?

These donuts taste amazing with toppings like crushed nuts, coconut flakes, tiny chocolate chips, crumbled cookies, or crushed dried berries. A drizzle of caramel or peanut butter also adds extra yummy flavor.

→ Why did my donuts come out dry?

Donuts turn dry when they cook too long or if the flour isn't measured right. Try to spoon and level your flour instead of dipping the cup in the container. Also, check them at the earliest cooking time since ovens can run hotter or cooler than you think.