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There’s nothing better than rich and fudgy baked chocolate buttermilk doughnuts dipped in chocolate glaze! Moist and tender with deep chocolate flavor, these cake-style doughnuts are perfect for chocolate lovers and the best way to enjoy chocolate for breakfast. 🙂 Recipe yields 14-15 doughnuts.
How to Make Chocolate Doughnuts
Doughnuts – Buttermilk and sour cream ensure a moist and tender baked chocolate doughnut! To make the doughnut batter, simply whisk together dry ingredients in a large bowl. Combine wet ingredients in a medium bowl, and add to flour mixture, folding in until almost combined. Stir in boiling water (or hot coffee) and mini chocolate chips just until incorporated.
Pipe Doughnuts – Transfer half of the batter to a large piping bag and fill each doughnut cup about 3/4 full. Tap the pan sharply to settle the batter and reduce air bubbles.
Bake Doughnuts – Bake doughnuts just until the tops are set and spring back to the touch, about 9 minutes. Turn doughnuts out onto a wire rack to cool completely (if necessary, use a small spatula to gently loosen doughnuts from the pan).
If you only have one doughnut pan, let the pan cool completely and prep the pan with softened butter and cocoa powder between batches.
Chocolate Glaze – This easy chocolate glaze comes together quickly in the microwave. Combine chocolate chips, salt, heavy cream, and unsalted butter in a microwave-safe bowl. Heat in 20-second bursts, stirring until chocolate is completely melted and glaze is smooth and glossy (about 1 minute total).
Glaze Doughnuts – Dip doughnut tops in glaze and let set on a wire rack before serving. If desired, top doughnuts with chocolate sprinkles or flaky salt.
Craving more baked doughnuts?
Baked Apple Cider Doughnuts
Baked Cherry Doughnuts
Baked Maple Doughnuts
Did you try this Chocolate Doughnut Recipe? Let me know by leaving a comment and rating below!
Print
Baked Chocolate Buttermilk Doughnuts
- Prep Time: 30 minutes
- Cook Time: 9 minutes
- Total Time: 39 minutes
- Yield: 14-15 doughnuts
- Category: Breakfast
- Method: Bake
- Cuisine: American
Description
Rich and fudgy baked chocolate buttermilk doughnuts dipped in chocolate glaze! Moist and tender with deep chocolate flavor, these cake-style doughnuts are perfect for chocolate lovers! Recipe yields 14-15 doughnuts.
Ingredients
Doughnuts
- 1 3/4 cups (200 g) cake flour (see note below)
- 1/3 cup (32 g) Dutch process unsweetened cocoa, sifted
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (50 g) light brown sugar
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (120 g) buttermilk, at room temperature
- 1/2 cup (120 g) sour cream, at room temperature
- 2 large eggs (100 g), at room temperature
- 1/4 cup (56 g) vegetable or canola oil
- 1 tsp (4 g) vanilla extract
- 1/4 cup (60 g) boiling water
- 2/3 cup (113 g) mini semisweet chocolate chips
Chocolate Glaze
- 1 cup (170 g) semisweet chocolate chips
- pinch of salt
- 1/4 cup (60 g) heavy cream
- 3 Tbsp (42 g) unsalted butter, cubed
Instructions
- Preheat oven to 400°F. Use a pastry brush to brush a standard doughnut pan with softened butter. Dust the pan with cocoa powder and gently shake the pan to coat evenly. Invert the pan and tap out any excess cocoa.
- Make doughnuts: Whisk together cake flour, cocoa, sugars, baking powder, baking soda, and salt in a large bowl. Combine buttermilk, sour cream, eggs, oil, and vanilla in a medium bowl; add to flour mixture and fold in until almost incorporated. Gently stir in boiling water and mini chocolate chips just until combined.
- Spoon half the batter into a pastry bag fitted with a large round tip and fill each doughnut cup 3/4 full. Tap the pan sharply to reduce air bubbles.
- Bake doughnuts for 9 minutes. until the tops spring back when touched. Turn doughnuts out onto a wire rack to cool completely (if necessary, gently loosen doughnuts from the pan with a small silicone spatula). Repeat with remaining batter, allowing pan to cool completely and prepping the pan with softened butter and cocoa powder in between batches.
- Make glaze: Combine chocolate chips, salt, heavy cream, and butter in a microwave-safe bowl. Microwave in 20 second bursts, stirring until chocolate is completely melted and glaze is smooth. Set rack with cooled doughnuts over a piece of wax paper. Dip doughnut tops in chocolate glaze, and place back on rack to let chocolate set. If desired, top with chocolate sprinkles or flaky salt.
- Doughnuts taste best the first day – store leftover doughnuts loosely covered at room temperature overnight. To freeze, wrap unglazed doughnuts in foil or plastic wrap and transfer to a freezer bag. Freeze for up 2 months. Thaw doughnuts still wrapped (to prevent condensation). Place thawed doughnuts on a wire rack and glaze as directed.
Notes
Mini chocolate chips melt into the doughnuts for plenty of chocolate in every bite. You can also use 4 oz (114) semisweet chocolate, finely chopped.
Espresso: For a touch of coffee flavor, whisk in 1/2 teaspoon instant espresso powder to the boiling water, or swap out the boiling water for hot coffee.
To make your own cake flour: For every 1 cup of cake flour, place 2 tablespoons cornstarch in an empty 1-cup measure, then top up with all-purpose flour. Sift the mixture several times to evenly distribute the cornstarch.
To freeze: Wrap unglazed doughnuts in foil or plastic wrap and transfer to a freezer bag. Freeze for up 2 months. Thaw doughnuts still wrapped (to prevent condensation). Place thawed doughnuts on a wire rack and glaze as directed.
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Could I substitute buttermilk for the heavy cream?
Hi Ann, I haven’t tested the glaze with buttermilk. If you try it, you’ll probably use a bit less than 1/4 cup – start with 2 tablespoons buttermilk, and add more if needed.
These donuts were a hit in my house. My son who only eats the tops of donuts ate the whole thing. Lol it’s a big deal for me lol. Anyway they were amazing
That’s amazing to hear, thanks so much Laken! 🙂
These are excellent. The crumb is moist and tender. I made my own cake flour following the recipe instructions, and subbed whole milk + lemon juice for the buttermilk. I added a pinch of cinnamon, and may add instant espresso the next time I make these. Because the glaze is basically a ganache, which is something I’ve successfully frozen many times, for convenience I froze the doughnuts after dipping them. The glaze was nice and shiny and smooth after being frozen. These are keepers!
Oh I love the idea of adding cinnamon, yum! So glad you tried these Sadie! 🙂
I think I’ll have to freeze most of these! Should I leave off the Glaze if I’m freezing them? Thank you.
Hi Janet! Yes, freezing without the glaze is probably best. I double wrapped half the batch (unglazed) in foil, then popped it into a freezer bag. When you’re ready to thaw, let them thaw out still wrapped (to prevent condensation from forming on the doughnut). Once thawed, place on a wire rack and glaze as directed. Hope that helps! 🙂