Homemade Chocolate-Glazed Donuts

How to make chocolate glazed donuts

This is a straightforward cake-donut recipe. You only need two bowls (or a bowl and a large measuring cup), a whisk or spoon, and a donut pan. The batter comes together quickly and bakes into soft, chocolatey donuts.

1. Measure ingredients and bring refrigerated items to room temperature for best results.
2. In a large bowl combine dry ingredients: all-purpose flour, unsweetened cocoa, baking powder, salt, optional espresso powder, brown sugar, and chocolate chips.
3. In a separate bowl or measuring cup whisk wet ingredients: milk, eggs, vinegar, vanilla, and melted butter (or oil).
4. Pour the wet mixture into the dry ingredients and mix gently until combined. A few small lumps are fine—do not overmix.
5. Transfer the batter to a piping bag or a large resealable bag with the corner trimmed, then pipe or spoon into greased donut pans, filling each about three-quarters full. Bake until set.

Easy Chocolate Icing Recipe

Whether you call it icing, glaze, or frosting, a glossy chocolate glaze transforms these donuts. This simple ganache-style icing works well on baked cake donuts and many yeast-raised donuts.

Make the glaze shortly before serving so it stays shiny and smooth.

1. Heat the cream until it just begins to simmer, then pour it over the chocolate chips. Let it sit a minute, then whisk until smooth.
2. Dip the cooled donuts into the glaze and decorate with sprinkles if desired.

Tips for the perfect chocolate glazed donut

• Bring ingredients to room temperature—this helps the donuts rise properly and keeps them light instead of dense.
• Substitutions: replace milk + vinegar with sour cream or buttermilk if you prefer. You can also use unsweetened, unflavored applesauce in a pinch.
• Swap melted butter for 1/3 cup vegetable oil if you want a slightly different texture.
• Mix the batter only until dry ingredients are incorporated; a few lumps are fine.
• If you have time, let the batter rest 15–45 minutes before baking. This helps the donuts hold their shape and rise rather than spread.
• The recipe scales easily: halve it, double it, or make mini donuts.
• If you lack donut pans, form a reusable ring from aluminum foil and set it in the center of a greased muffin tin; pipe batter around the ring.
• No piping bag? Use a large resealable storage bag, seal the top, trim a corner, and pipe the batter into the pans.
• Let donuts cool in the pan for about 20 minutes before transferring to a wire rack to finish cooling.
• If the glaze is too thick, thin with a little more cream or milk. If it’s too thin, add more melted chocolate.
• Add 1 tablespoon of light corn syrup to the glaze for extra shine.

Storing

These are cake-style donuts, so they stay fresh longer than yeast donuts. Store at room temperature in a covered container for up to 48 hours. Freeze glazed donuts for up to four weeks (or unglazed for up to eight weeks). Arrange donuts in a single layer when storing to avoid sticking.

Chocolate Glazed Donuts Recipe