Chocolate Donuts

These soft and tender chocolate donuts have the texture of soft cake and are topped with a rich chocolate glaze.

chocolate donuts
Here’s what you’ll need:

Muffin pan
Tin foil
Cooking spray
Here’s how to make your own DIY donut pan:

Spray your muffin tin with cooking spray.
Take a square of tin foil, about 5x5in works well, and roll it into a thick cylinder the size you want the hole of your donut to be.
Next, stand the tin cylinder upright in the middle of each muffin tin, pressing it down flat so it stands up straight.
This will allow you to pipe the donut batter around the tin cylinder in the muffin pan so each donut bakes with a hole in the middle.
How to make chocolate donuts
Combine the dry ingredients. Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. Set aside.
Mix together the wet ingredients, including the sugar. In a medium bowl whisk the egg and sugar until well combined. Add milk, yogurt, melted butter and vanilla extract, and whisk together well.
Mix the wet and dry ingredients together. Pour the flour mixture into the wet ingredients and mix just until just combined. Note that the batter will be thick.
Fill your pan. Fill donut cavities with batter ¾ way full using a spoon or a piping bag (it’s much easier with a piping bag).
Bake. Bake for 9–10 minutes at 350°F/180° or until a toothpick inserted into the center of the donuts comes out clean. Allow to cool for 5 minutes in pan, then remove donuts from pan and transfer to a wire rack. Allow to cool completely before glazing.

chocolate donuts
The final step: chocolate glaze
No donut is complete without a frosted top! These chocolate frosted donuts get covered in a rich chocolate glaze made with bittersweet chocolate and butter. You can simply melt the ingredients, in intervals, in a microwave or use a double boiler. Be careful not to heat the chocolate too much.

To glaze the donuts:
Dip the top of each donut into the chocolate glaze and place on a cooling rack to set.
Shake some sprinkles on top for a colorful finish, if you like.
Since these donuts are baked, they’re best enjoyed the same day or can be kept for up to 3 days in the refrigerator. Any longer and the donuts lose their moist texture, but trust me, they won’t last longer than a day on your kitchen counter.
Ingredients
Chocolate Donuts

1 cup (140g) all-purpose flour
¼ cup (25g) unsweetened cocoa powder
½ teaspoon baking powder
½ teaspoon baking soda
⅛ teaspoon salt
1 large egg
½ cup (100g) granulated sugar
⅓ cup (80 ml) milk
¼ cup (60 ml) yogurt
2 tablespoons (30g) unsalted butter, melted
½ teaspoon pure vanilla extract
Chocolate Glaze
½ cup (85g) semi-sweet chocolate or chocolate chips
3 tablespoons heavy cream
2 tablespoons (30g) unsalted butter
Instructions

Preheat oven to 350°F/180°. Grease a donut pan* with oil or butter. Set aside.

Make the donuts: Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. Set aside.

In a medium bowl whisk egg with sugar until well combined. Add milk, yogurt, melted butter and vanilla extract, and whisk until combined. Pour into the flour mixture and mix until just combined. The batter will be thick.

Fill donut cavities with batter ¾ way full using a spoon or a piping bag (it’s much easier with a piping bag)**. Cut a corner off the bottom of the bag and pipe the batter into each donut cup.

Bake for 9–10 minutes or until a toothpick inserted into the center of the donuts comes out clean. Allow to cool for 5 minutes in pan, then remove donuts from pan and transfer to a wire rack. Allow to cool completely before glazing.

Make the chocolate glaze: Melt the chocolate, heavy cream, and butter gently in the microwave (in 30-second intervals, stirring in between) or a double boiler until smooth. Dip the tops of the donuts into the chocolate glaze, and place on a cooling rack to set.

Donuts are best eaten the same day or keep them for up to 3 days in the refrigerator.

Here’s what you’ll need:

Muffin pan
Tin foil
Cooking spray
How to make a DIY donut pan:

Spray your muffin tin with cooking spray.
Take a square of tin foil, about 5x5in works well, and roll it into a thick cylinder the size you want the hole of your donut to be.
Next, stand the tin cylinder upright in the middle of each muffin tin, pressing it down flat so it stands up straight.
This will allow you to pipe the donut batter around the tin cylinder in the muffin pan so each donut bakes with a hole in the middle.

** If you don’t have a piping bag for depositing the batter into your donut pan, you can place the batter in a large Ziploc bag and snip the corner. Then, squeeze the batter slowly into your donut pan.

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