Dessert: United States – Baked Chocolate Donuts with Chocolate Glaze

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 11 min

Additional 25 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 cup (120 g) all-purpose flour
1 / 3 cup (35 g) unsweetened cocoa powder
1 / 2 cup (100 g) granulated sugar
2 tbsp (25 g) packed light brown sugar
1 tsp (5 ml) baking powder
1 / 2 tsp (2.5 ml) baking soda
1 / 2 tsp (2.5 ml) fine salt
1 / 2 cup (120 ml) buttermilk (or 1 / 2 cup (120 ml) milk mixed with 1 1 / 2 tsp (7.5 ml) white vinegar, rested 5 minutes)
1 large egg
1 / 4 cup (60 ml) vegetable oil
1 tsp (5 ml) vanilla extract
1 / 4 cup (60 ml) hot water or hot coffee
For the chocolate glaze:
1 cup (120 g) powdered sugar
3 tbsp (22 g) unsweetened cocoa powder
1 / 8 tsp (0.625 ml) fine salt
3 tbsp (45 ml) milk, plus more as needed
1 tsp (5 ml) vanilla extract
1 tbsp (14 g) unsalted butter, melted (optional, for shine)
Sprinkles (optional)

Show original ingredient measurements

1 cup (120 g) all-purpose flour
1 / 3 cup (35 g) unsweetened cocoa powder
1 / 2 cup (100 g) granulated sugar
2 tbsp (25 g) packed light brown sugar
1 tsp baking powder
1 / 2 tsp baking soda
1 / 2 tsp fine salt
1 / 2 cup (120 ml) buttermilk (or 1 / 2 cup (120 ml) milk mixed with 1 1 / 2 tsp white vinegar, rested 5 minutes)
1 large egg
1 / 4 cup (60 ml) vegetable oil
1 tsp vanilla extract
1 / 4 cup (60 ml) hot water or hot coffee
For the chocolate glaze:
1 cup (120 g) powdered sugar
3 tbsp (22 g) unsweetened cocoa powder
1 / 8 tsp fine salt
3 tbsp (45 ml) milk, plus more as needed
1 tsp vanilla extract
1 tbsp (14 g) unsalted butter, melted (optional, for shine)
Sprinkles (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Preheat oven to 350°F (175°C). Lightly grease a 6-cavity donut pan (or use two pans to bake all at once).
In a large bowl, whisk together flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk buttermilk, egg, oil, and vanilla until smooth.
Pour wet ingredients into dry and whisk just until combined. Whisk in the hot water/coffee to create a thick but pourable batter; do not overmix.
Transfer batter to a piping bag or a zip-top bag and pipe into the donut wells, filling each about 2/3 full.
Bake 9–11 minutes, until the donuts spring back when lightly pressed and a toothpick comes out with a few moist crumbs.
Cool in the pan for 5 minutes, then turn donuts out onto a wire rack to cool completely before glazing.
Make the glaze: In a bowl, whisk powdered sugar, cocoa, and salt. Add 3 tablespoons (45 ml) milk and vanilla; whisk until smooth. Whisk in melted butter, if using. Adjust with a few drops more milk as needed for a thick, dippable consistency.
Dip the tops of cooled donuts into the glaze, letting excess drip off. Add sprinkles if desired. Let set 15–20 minutes.
Serve the same day for best texture. Store leftovers airtight at room temperature up to 2 days.

Preheat oven to 350°F (175°C). Lightly grease a 6-cavity donut pan (or use two pans to bake all at once).
In a large bowl, whisk together flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk buttermilk, egg, oil, and vanilla until smooth.
Pour wet ingredients into dry and whisk just until combined. Whisk in the hot water/coffee to create a thick but pourable batter; do not overmix.
Transfer batter to a piping bag or a zip-top bag and pipe into the donut wells, filling each about 2/3 full.
Bake 9–11 minutes, until the donuts spring back when lightly pressed and a toothpick comes out with a few moist crumbs.
Cool in the pan for 5 minutes, then turn donuts out onto a wire rack to cool completely before glazing.
Make the glaze: In a bowl, whisk powdered sugar, cocoa, and salt. Add 3 tablespoons milk and vanilla; whisk until smooth. Whisk in melted butter, if using. Adjust with a few drops more milk as needed for a thick, dippable consistency.
Dip the tops of cooled donuts into the glaze, letting excess drip off. Add sprinkles if desired. Let set 15–20 minutes.
Serve the same day for best texture. Store leftovers airtight at room temperature up to 2 days.