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Baked Double Chocolate Donuts

Scrumptious, easy-to-make, chocolaty rich baked donuts are covered with a chocolate glaze giving a perfect satin finish. 

The dream breakfast or snack for every chocolate donut fanatic!

Baked Double Chocolate Donuts | URBAN BAKES Donuts.  An excuse to have cake for breakfast.  Am I right?

I think for the health conscious folks, we sometimes pretend we don’t want a donut.  I know, I do it All. The. Time!  Someone will ask, “I’m going to Dunkin Donuts, want something?”  I’m like, “NOPE!”  But when a box full of them is right in my face, it’s like, BAM!  Just have a donut.

I’m trying to be really good here cutting back on sweets.  I’ll make them but I won’t eat as much as I used too.  Trying to trim my waist; Summer is right around the corner.  You can read about my change to cut back here.  As a result, I think I’ve been posting a lot less but that desire to get in that kitchen and whip up some batter takes over me, so I don’t see an end to it soon.  I love seeing the end result of what I put into the oven.

Baked Double Chocolate Donuts | URBAN BAKES At least this recipe is baked.  I’ve had my share of frying donuts but honestly, the motion of dipping donut rounds into a pot full of oil, skeeves me out a bit.  This feeling lasts only for a few seconds (I mean, it doesn’t take long to fry a donut anyway) but when that feeling does quickly go away, holy moly… heaven!

Related: Mini Samoa Donuts

However, let’s not forget, bikini season is fast approaching and so to have your cake and eat it too, make baked ones for now.  ;-)  Trust me, it’s a lot healthier, less fat thus less calories, and your hips will thank you later.  Besides, I was blown away at how moist these were.  They’re amazing!

Baked Double Chocolate Donuts

Rating: 51

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 1 hour

Yield: 18 donuts

Baked Double Chocolate Donuts


  • 1/2 cup semisweet chocolate chips
  • 1 cup all-purpose flour
  • 1/2 cup dark brown sugar
  • 1/3 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk
  • 1/4 cup water
  • 1 large egg
  • 3 tablespoons unsalted butter, softened
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon pure vanilla extract
  • 1 cup confectioners sugar
  • 2 tablespoons cocoa powder
  • 2-4 tablespoons milk
  • jimmies for topping


  1. In a small bowl, melt chocolate chips in microwave set on HIGH for 30 seconds, stir. Reheat for an additional 15 seconds or until about 75% of chips have melted, stir until all chips have melted; set aside to cool.
  2. Heat oven to 350 degrees F. Spray a donut baking pan with nonstick cooking spray with flour; set aside.
  3. In a medium bowl, whisk flour, brown sugar, cocoa powder, baking soda and salt.
  4. In a large bowl, using an electric mixer on low to medium speed, mix buttermilk, water, egg, butter, vinegar and vanilla until just combined. Gradually add flour mixture and continue mixing until batter is thoroughly mixed.
  5. Using a rubber spatula, fold in cooled, melted chocolate until there are no visible streaks in the batter.
  6. Spoon batter into each donut cavity about one-half to two-thirds full.
  7. Bake for 10-12 minutes or until a toothpick inserted in center comes out clean.
  8. Allow donuts to rest in pan for 5 minutes before inverting donuts over onto a cloth or wire rack for additonal cooling. Repeat baking process until the entire donut batter is used. Allow donuts to cool completely before glazing.
  9. GLAZE
  10. In a deep bowl, mix confectioners sugar, cocoa powder and 2 tablespoons milk until no visible dry pockets remain. Add another tablespoon of milk at a time if glaze is too thick.
  12. Dip each donut about halfway deep into the chocolate glaze. Shake excess glaze off and rest donut glaze-side-up over a wire rack. Note: to achieve picture perfect sprinkled donuts, glaze about 6 donuts at a time before sprinkling your favorite jimmies. This will allow glaze to settle toward the sides of the donut therefore, the jimmies will hold in place when sprinkled.
  13. Allow the glaze to dry for 20 minutes before serving. ENJOY!


Recipe source:

Recipe adapted from Spoon Fork Bacon

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14 Responses to Baked Double Chocolate Donuts

    • Hi LD, this recipe may work in a cupcake pan. Because most cupcake pans are made with 6 wells, I would try baking the first 6 cupcakes as a test for 12-15 minutes, then bake the remaining batter if it worked. Hope this helps!

  1. I think anyone who says they don’t like donuts are just lying. Ha! These look amazing! So rich and chocolately! I do feel less guilty with baked donuts though – not as much fat, and they are pretty small. That is, if I can stop at one…

  2. OMG!!! How I miss Donking Donuts!! :( And NY offcourse, this is my saturday treat for sure, thanks for this recipie and beauty pictures!! I wish I could get one right now!! Is coffee time and this would be the perfect companion ;) Don’t know if can wait the 20 minutes to dry hahaha!!

    Paola Avila says: April 10, 2015 at 4:49 PM

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