These chocolate donuts are fun to make but are also really pretty. I made them to bring along to our Easter dinner this year and they were a big hit! I opted to decorate them with pastel sprinkles I had on hand to suit the occasion, but they look great on their own or could be topped with all sorts of things. The chocolate glaze really compliments the donuts without overpowering them too, so I really recommend not skipping that step!
Why You’ll Love This Recipe
These chocolate donuts are moist, decadent, and so chocolatey. They are so delicious and make a great treat! The chocolate glaze adds a nice touch, and as I mentioned before, the donuts can be decorated in a variety of ways to suit any occasion. These donuts are a hit with both children and adults. Plus, they are baked and not fried so they’re a bit easier to make and a little healthier, too!
Ingredients
For the donuts:
1/4 cup butter, melted
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup buttermilk
2 cups all-purpose flour
1/2 cup cocoa powder
1 tsp baking soda
1/4 tsp salt
For the Chocolate Glaze:
1 cup icing sugar
3 tbsp cocoa powder
1/4 tsp vanilla extract
4-6 tbsp milk
How to Make Chocolate Donuts
Preheat the oven to 350ºF.
Grease a donut pan and set aside.
In a large bowl, cream together the melted butter, sugar, and eggs. Add in the buttermilk and vanilla extract, stirring until well combined.
Slowly mix in the cocoa powder, baking soda, and salt until well combined.
Mix in the flour, stirring until just combined.
Spoon the batter into the donut pan, filling them about 3/4 of the way full.
Bake for 8-10 minutes.
Remove from the oven and allow to cool for 5 minutes before transferring to a wire rack to continue cooling.
To make the glaze, combine the icing sugar, cocoa powder, vanilla extract, and milk into a medium sized bowl. Start with 4 tbsp of milk and add more as needed if the glaze is too thick.
Dip the tops of the donuts into the glaze and place them back onto the wire rack. Add sprinkles or other desired toppings and let set for 30-60 minutes before serving.
How to Serve
I served these at Easter on a dessert board with another treat I made, but honestly, they’re great just on their own!
How to Store
These donuts are best enjoyed on the day they’re made; however, they will save in an air-tight container for 2-3 days. You can also keep them in the freezer for up to 3 months if desired. I just recommend ensuring they are fully cooled before freezing and to skip the glaze until you thaw them and are ready to serve.
Chocolate Donuts
Ingredients
For the Donuts:
- 1/4 cup butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
For the Chocolate Glaze
- 1 cup icing sugar
- 3 tbsp cocoa powder
- 1/4 tsp vanilla extract
- 4-6 tbsp milk
Instructions
- Preheat the oven to 350ºF.
- Grease a donut pan and set aside.
- In a large bowl, cream together the melted butter, sugar, and eggs. Add in the buttermilk and vanilla extract, stirring until well combined.
- Slowly mix in the cocoa powder, baking soda, and salt until well combined.
- Mix in the flour, stirring until just combined.
- Spoon the batter into the donut pan, filling them about 3/4 of the way full.
- Bake for 8-10 minutes.
- Remove from the oven and allow to cool for 5 minutes before transferring to a wire rack to continue cooling.
- To make the glaze, combine the icing sugar, cocoa powder, vanilla extract, and milk into a medium sized bowl. Start with 4 tbsp of milk and add more as needed if the glaze is too thick.
- Dip the tops of the donuts into the glaze and place them back onto the wire rack. Add sprinkles or other desired toppings and let set for 30-60 minutes before serving.
