Chocolate Baked Donuts
My Chocolate Baked Donuts make a delicious treat for parties, brunch and holidays as much as they make a sweet breakfast or snack. They're baked and not fried so there's less mess, and can we say no deep frying means we're making healthy donuts? Of course we can!
Servings: 8
Calories: 270kcal
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
Yield: 8 regular size donuts or 16 mini donuts.
Storing: 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.
Tip 1: 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!
Mini 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.
Nutrition
Serving: 3oz | Calories: 270kcal | Carbohydrates: 53g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 211mg | Potassium: 37mg | Fiber: 1g | Sugar: 36g | Vitamin A: 162IU | Calcium: 77mg | Iron: 1mg
