My Baked Chocolate Donuts make a delicious treat for parties, brunch and holidays as much as they make a sweet breakfast or snack. They take 20 minutes to make and are baked and not fried so there's less mess. Can we say no deep frying means we're making healthy donuts? Of course we can!
I use Greek yogurt to make these donuts soft and moist. Topped with ganache and sprinkles, they're a versatile dessert for any occasion. You'll get 8 traditional donuts out of this recipe, or you can make 16 mini donuts, which are perfect for kids parties. They're fantastic with a warm glass of crockpot hot chocolate!
Table Of Contents
Why This Recipe Works
- This is a healthier alternative to deep fried donuts, making them a treat you don't need to feel guilty about enjoying!
- The Greek yogurt adds extra moisture so they are soft and springy and not hard and dense.
- You can easily turn them into holiday donuts by using festive sprinkles, like red and green for Christmas or pastel colors for Easter.
Ingredients
- Baking essentials: all-purpose flour, white sugar, baking powder, baking soda, salt
- Unsweetened cocoa powder
- Greek yogurt (plain): my homemade Greek yogurt is easy to make, so you can try this or just buy a carton of yogurt if you don't have time to make it now.
- Milk
- Egg
- Melted butter
- Vanilla extract: I make homemade vanilla extract in my pressure cooker, if you'd like to give that a try!
- Frosting ingredients: heavy cream, dark or semi-sweet chocolate chip, sprinkles
Why Use Greek Yogurt?
- Greek yogurt is a healthy fat alternative and gives the donuts richness. It also creates a tangy flavor.
- You get a bonus of added protein.
- The natural acidity in Greek yogurt interacts with the baking soda to give a better lift.
- The thickness of Greek yogurt keeps baked goods incredibly moist and soft.
What Can I Substitute For Greek Yogurt In Donuts?
Sour cream and buttermilk are good substitutes for the Greek yogurt. Sour cream won't provide the same tang that yogurt does and buttermilk will give you more of a classic donut flavor. You can use traditional yogurt too. The difference is that Greek yogurt is protein-rich and yields a moister, denser crumb while traditional yogurt creates a moist, light and airy texture.
Can I Make These Donuts Egg Free?
Yes! To make them egg-free, use flax eggs, mashed banana or applesauce. ¼ cup of mashed banana and ¼ cup of applesauce equals 1 egg. You should also add ¼ teaspoon of baking powder for every ¼ cup of egg replacement, since applesauce and banana do not have the same leavening and binding affect as eggs do. You don't need to add baking powder if using flax eggs.
Kristina's Notes
I have made the ganache with dark chocolate chips, semi-sweet chocolate chips and milk chocolate chips. It depends on the flavor I'm craving at the time. My favorite is dark chocolate! Use what you think you'll love, or what you have in the pantry. Even a combination would be delicious!
Instructions
- Preheat the oven to 350°F and lightly grease a donut pan.
- In a large mixing bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt. In a small mixing bowl, mix Greek yogurt, egg, melted butter, and vanilla.
- Combine the wet and dry ingredients and mix until just combined. Be careful not to over mix, as the donuts will become tough. If the batter feels too thick, stir in 1-2 tablespoon milk until smooth.
- Pipe or spoon the batter into the donut pan, filling each cavity about ¾ full.
- Bake for 8-10 minutes, or until the donuts spring back when lightly pressed and a toothpick comes out clean. Let the donuts cool in the pan for 2 minutes, then carefully transfer to a wire rack to cool completely.
- Heat the cream in a small saucepan until steaming (don't boil).
- Pour the hot cream into a bowl over the chopped chocolate pieces. Let sit for 1 minute, then stir until smooth and glossy.
- Dip the tops of the cooled donuts into the chocolate ganache, then flip them upright. Add the sprinkles if using. Let set for 15-20 minutes at room temp or chill in the fridge for quicker results.
How To Make Mini Chocolate Donuts
To make mini donuts for kids parties, holidays or other celebrations, follow the steps above using a mini donut pan. Bake for 6-8 minutes instead of 8-10. You'll get 16 mini donuts from this recipe.
How To Keep Baked Donuts Moist And Fudgy
To keep donuts moist and fudgy, keep them in a container that's partially breathable, like a brown paper bag, instead of airtight container. If you keep a slice of bread instead the bag, it will lock in some humidity and keep them moist for longer.
Store them at room temperature for 1-2 days. They will keep in the freezer for 2-3 months in a freezer safe storage bag. But after 3 months, the texture will start to dry out.
Recipe
Chocolate Baked Donuts
Equipment
- donut pan
- medium mixing bowl
Ingredients
Donuts
- 1 cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup plain Greek yogurt
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoon unsalted butter melted
- 1-2 tablespoon milk if needed
Chocolate Ganache
- ½ cup heavy cream
- ½ cup dark or semi-sweet chocolate chips chopped
- ½ cup rainbow sprinkles
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a donut pan with nonstick spray or butter.
- In a large mixing bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt. In a small mixing bowl, mix Greek yogurt, egg, melted butter, and vanilla. Combine the wet and dry ingredients and mix until just combined. Be careful not to over mix, as the donuts will become tough. If the batter feels too thick, stir in 1-2 tablespoon milk until smooth.
- Pipe or spoon the batter into the donut pan, filling each cavity about ¾ full.
- Bake for 8-10 minutes, or until the donuts spring back when lightly pressed and a toothpick comes out clean. If making mini donuts, bake for 6-8 minutes. Let the donuts cool in the pan for 2 minutes, then carefully transfer to a wire rack to cool completely.
- Heat the cream in a small saucepan until steaming (don't boil).Pour the hot cream into a bowl over the chopped chocolate pieces. Let sit for 1 minute, then stir until smooth and glossy.
- Dip the tops of the cooled donuts into the chocolate ganache, then flip them upright. Add the sprinkles if using. Let set for 15-20 minutes at room temp or chill in the fridge for quicker results.
Notes
Nutrition
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