Who doesn’t love dessert for breakfast? I’m a huge donut lover, especially when there’s chocolate involved. These chocolate frosted baked donuts are fluffy, light and so simple to make!
I wanted to get the perfect texture for these little guys. I’ve always slightly favored cake donuts over yeasted donuts, but they can sometimes be very dense and heavy. But not here! I wanted these to be tender, pillowy and sweet.
All-purpose flour – The amount you’ll need may vary based on how humid it is or even the brand of flour you’re using. The batter should not be soupy or watery, so add more flour 1 tablespoon at a time until it’s the right consistency.
Baking soda & baking powder – Leaveners! They help fluff these up!
Salt – Brings out and balances the flavors!
Nutmeg – This really gives it that “bakery” taste. You can leave this out, add less or add more depending on your taste!
Sugar – Both granulated and brown sugar will help give us a combination of a golden outside and chewy, rich flavor inside.
Oil – Canola can be used as well. Oil always helps keep cakes moist.
Butter – Lends a richness and a great flavor.
Eggs – Make sure these are room temperature! This helps bind all this goodness together.
Vanilla – Really compliments the nutmeg and chocolate frosting.
Sour cream – Make sure this is room temperature! This can be substituted with plain yogurt as well. Adding sour cream to makes and baked goods help bring the moisture level up.
Milk – I used whole, but I’m sure this will work with 2% or almond!
Tip: If you forget to take the eggs out of the refrigerator before starting,
no sweat! Put your eggs into a bowl of warm/hot water while you gather
the other ingredients. By the time that’s done, the eggs should be at room
temp. Dump out the water and crack the eggs right into the same bowl!
If you forget to bring the sour cream and milk to room temp, put them in the microwave for 15-20 seconds until the chill is off.
Making Chocolate Frosted Baked Donuts
- Mix dry ingredients together
- Mix wet ingredients (including sugars) together. Add eggs and vanilla.
- Combine and mix gently.
- Fill pans and bake – You can fill a piping bag with the batter and fill the pans that way, or you can spoon them in like I did. Piping would probably get you some more uniform donuts, but spooning them in worked just fine!
- Make frosting – I know not everyone has corn syrup on hand, and that’s okay. This can be left out. It just makes the frosting smooth and shiny.
- Dip in frosting and sprinkles.
I only have one donut pan, so I had to make these in batches. I noticed that after a couple batches, the batter in the bowl did start to thicken a little. There wasn’t any noticeable change in texture or flavor, though!
I love sprinkles. A lot. So for these, I poured some jimmies in a bowl and dipped the frosted side into the sprinkles to cover them completely. You can really do this with any kind of sprinkles! Of course, these are delicious without sprinkles, too.
Give these a try, and share them with me! Tag me on instagram @fg_bakes or hashtag #forgoodnessbakes!
Chocolate Frosted Baked DonutsCourse: BreakfastCuisine: AmericanDifficulty: Easy
These donuts are baked – not fried! They’re simple to make and after being dipped in chocolate and sprinkles, they’re irresistible!
2-2⅔ cups (240-319g) all-purpose flour
¼ tsp. baking soda
2 tsp. baking powder
½ tsp. salt
½-¾ tsp. ground nutmeg*
½ cup (99 g) granulated sugar
⅓ cup packed (71 g) light brown sugar
2 tbsp. vegetable oil
2 tbsp. unsalted butter, melted and cooled
2 eggs, room temperature
2 tsp. vanilla extract
¼ cup (56 g) sour cream, room temperature*
½ cup milk, room temperature
- Chocolate Frosting
½ cup (85 g) chopped bittersweet chocolate, or semi-sweet chocolate chips
2 tbsp. butter
2 tsp. light corn syrup*
¼ tsp. vanilla extract
- Preheat oven to 350°F. Spray donut pan with cooking spray.
- In a large bowl, whisk together flour, baking powder, baking soda, salt and nutmeg. Set aside.
- In a medium bowl, whisk together butter, oil and both sugars until well combined. Add eggs one at a time until well combined. Add vanilla and mix.
- Pour wet ingredients into dry ingredients and gently mix until just combined. The batter will be lumpy.
- Fill donut pan ½-¾ way full. You can do this by putting the batter in a piping bag, or by spooning it into the pan.
- Bake 9-11 minutes, or until donuts spring back when touched.
- Let cool in pan for 5 minutes before turning onto a cooling rack. Let donuts cool completely before frosting
- Chocolate Frosting
- Place all frosting ingredients in a microwave safe bowl.
- Microwave in 20 second increments, stirring in-between, until melted and smooth. This can also be done on the stove top.
- Dip the tops of the donuts in the frosting.
Optional: Dip frosted side into sprinkles or toppings of choice
- Serve immediately. These are best eaten the same day, but last up to 3-4 days in an airtight container.
- Nutmeg – This gives it that “bakery” flavor. I like quite a bit, but you can change the amount based on what you like!
- Sour cream – Plain yogurt can be used if you don’t have sour cream!
- Corn syrup – This makes the frosting shiny and smooth, but it’s totally fine to omit if you don’t have any!
THIS POST MAY CONTAIN AFFILIATE SALES LINKS. PLEASE SEE MY FULL DISCLOSURE POLICY FOR DETAILS
We are sorry that this post was not useful for you!
Let us improve this post!
Tell us how we can improve this post?