Baked Chocolate Doughnuts Recipes

EASY HOMEMADE CHOCOLATE DOUGHNUTS RECIPE BY TASTY

Steps:

• Melt the chocolate and butter together in a saucepan over a medium heat.
• Stir in the cocoa powder, sugar, and vanilla extract.
• Take off the heat and whisk in the eggs one at a time.
• Tear off a piece of greaseproof paper and scrunch into a small ball.
• Pre-heat the oven to 350°F (180°C).
• Place the the paper balls in the centre of each hole in a muffin tin. Pour the chocolate doughnut mixture in the muffin tin holes, circling around the paper balls and being careful not to cover them.
• Bake in the oven for 8-10 minutes.
• Carefully take the doughnuts out of the muffin tin. Take out the paper balls with your fingers. You should have a circle-shaped hole in each doughnut.
• Dip in some melted chocolate, followed by some sprinkles.
• Enjoy!

BAKED CHOCOLATE DOUGHNUTS WITH PEANUT BUTTER GLAZE

Steps:

• Heat oven to 425°F. Spray mini doughnut pan with cooking spray.
• In medium bowl, mix all doughnut ingredients with spoon until blended. Spoon batter into pan, using about 1 tablespoon for each doughnut.
• Bake 6 to 8 minutes or until toothpick inserted near center comes out clean. Remove doughnuts from pan to cooling rack; cool 5 minutes.
• Meanwhile, in small bowl, mix powdered sugar, peanut butter, 1 tablespoon milk and 1/2 teaspoon vanilla with whisk until smooth.
• Spread glaze over tops of doughnuts; sprinkle with chocolate chips. Serve warm.

BAKED CHOCOLATE CAKE DONUTS

Steps:

• Chocolate Glaze: Combine chocolate, confectioners' sugar, cocoa, salt, and butter in a small bowl. Heat cream in a small pot over medium-high until bubbling around edges, 1 to 2 minutes. Pour hot cream over chocolate mixture; let stand 1 minute. Add vanilla and whisk until mixture is smooth and has the consistency of hot-fudge sauce. If it's too thick, add more cream, 1 tablespoon at a time. (Makes 1 1/3 cups.)
• Donuts: Preheat oven to 425 degrees. Lightly brush 3 standard donut pans with butter. Whisk together flour, cocoa, baking powder, baking soda, and salt. Beat butter with both granulated and brown sugars on high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating to combine after each addition. Beat in vanilla. Reduce speed to low; add flour mixture in two batches, alternating with milk, beating to combine after each addition. Stir in chocolate chips.
• Transfer batter to a piping bag fitted with a large, plain tip (such as Ateco #807), or to a resealable plastic bag, then snip a 1/2-inch hole in one corner. Pipe 3 tablespoons batter into each cup in pans. Bake until tops spring back when lightly touched, 10 to 11 minutes. Let cool in pans 10 minutes, then transfer to wire racks set in rimmed baking sheets and let cool completely.
• Dip top of each donut in glaze until halfway submerged, turning as needed to evenly coat one side. Place, glaze-side up, on racks. Top with sprinkles or shavings and let stand until completely set, about 1 hour. Donuts are best served the day they are made, but can be stored, unglazed, in an airtight container at room temperature up to 1 day; glaze 1 hour before serving.

EASY BAKED CHOCOLATE GLAZED DOUGHNUTS

Steps:

• Heat oven to 325°F. Lightly spray 2 doughnut pans with cooking spray.
• In large bowl, mix cake mix, Bisquick mix, sugar and salt. Stir in milk and eggs. Mix until well combined. Fill each doughnut cup three-fourths full.
• Bake 8 to 10 minutes or until doughnuts spring back when touched. Cool in pans 10 minutes; remove to cooling rack. Cool completely.
• Meanwhile, in small bowl, stir frosting and water with spoon until smooth. Dip one side of each doughnut into glaze.

CHOCOLATE DONUTS

Steps:

• Preheat oven to 350°F/180°. Grease a donut pan with oil or butter. Set aside.
• Make the donuts: Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. Set aside.
• In a medium bowl whisk egg with sugar until well combined. Add milk, yogurt, melted butter and vanilla extract, and whisk until combined. Pour into the flour mixture and mix until just combined. The batter will be thick.
• Fill donut cavities with batter ¾ way full using a spoon or a piping bag (much easier). Cut a corner off the bottom of the bag and pipe the batter into each donut cup.
• Bake for 9-10 minutes or until a toothpick inserted into the center of the donuts comes out clean. Allow to cool for 5 minutes in pan, then remove donuts from pan and transfer to a wire rack. Allow to cool completely before glazing.
• Make the chocolate glaze: Melt the chocolate, heavy cream, and butter gently in the microwave (in 30-second intervals, stirring in between) or a double boiler until smooth. Dip the tops of the donuts into the chocolate glaze, and place on a cooling rack to set.
• Donuts are best eaten the same day or keep them for up to 3 days in the refrigerator.

BAKED CHOCOLATE DONUTS

Steps:

• Preheat the oven to 350°F. Spray a donut pan well with non-stick cooking spray and set aside.
• In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
• In a separate bowl, mix together the buttermilk, sugar, egg, butter, and vanilla until well combined.
• Add the wet ingredients to the dry ingredients and mix until just combined.
• Spoon the batter into the donut cavities making sure to only fill them about 2/3 - 3/4 of the way full.
• Bake for 8-10 minutes or until a toothpick inserted into the donut comes out clean.
• Remove from the oven and allow to cool for about 5 minutes in the pan. Remove donuts from the pan and transfer to a wire rack to cool.
• In a separate bowl, mix together the powdered sugar, cocoa powder, vanilla, and milk. If the glaze is too thick, slowly add one tablespoon of milk at a time until it has reached your desired consistency.
• Dip the tops of the donuts into the glaze and transfer back to the wire rack to cool and allow the glaze to harden. Top with sprinkles if desired.

CHOCOLATE BAKED DONUTS

Steps:

• Preheat the oven to 350ºF and spray a donut pan with nonstick cooking spray.
• Add the flour, cocoa powder, baking powder, baking soda, and salt to a bowl and mix the ingredients together until combined.
• Next, cream the butter and the sugar together on medium speed with an electric mixer or stand mixer until light and fluffy.
• Scrape the sides of the bowl and then add the egg and egg yolk. Mix on medium speed until just combined.
• Add the almond milk and mix until combined.
• Slowly add the dry ingredients to the wet ingredients, mixing on medium/low. When all of the ingredients are well combined, fold the chocolate chips into the batter.
• Transfer the batter into a piping bag or gallon-size Ziploc bag.
• Then, pipe the donut batter into the donut pan, filling each donut ¾ of the way full.
• Bake donuts at 350ºF for around 8-10 minutes.
• Remove the donuts from the oven and let them sit for a few minutes before removing them from the donut pan and letting them cool completely.
• For the chocolate glaze -- heat the chocolate chips, butter, and water over medium heat, stirring constantly. When all of the ingredients have melted and the mixture becomes glossy, remove from the heat.
• Stir the glaze until it is completely melted and smooth.
• Glaze each donut by dipping the top of the donut into the warm glaze. To even out the glaze on the donut, shake the donut from side to side and the glaze should even out.
• Immediately top with sprinkles and allow glaze to cool and harden.

BAKED CHOCOLATE DONUTS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease donut pans well.
• Sift flour, sugar, cocoa, baking powder, and salt together into a large bowl.
• Whisk milk, egg, butter, oil, and 2 teaspoons vanilla extract together in a small bowl. Stir into flour mixture until just combined.
• Spoon batter into the prepared donut pans, filling each well 3/4 full.
• Bake in the preheated oven until a toothpick inserted into a donut comes out clean, about 10 minutes. Remove from the oven and let cool for about 5 minutes; tap donuts out onto a sheet pan.
• Combine confectioners' sugar, hot water, and remaining vanilla extract in a bowl to make the glaze.
• Place parchment paper under a wire cooling rack. Transfer cooled donuts to the rack and coat in glaze, letting excess drip onto parchment paper; coat the donuts a second time if desired.

BAKED CHOCOLATE CAKE DOUGHNUTS

Steps:

• Preheat the oven to 350°F Lightly grease a doughnut or muffin tin.
• Sift the flour, cocoa powder, baking powder and baking soda, and then whisk in the sugar, nutmeg and salt.
• Add the butter, and using your fingers, rub it into the dry ingredients until it becomes coarse crumbs.
• In a separate bowl, whisk together the buttermilk, yogurt, vanilla and egg. Add to the flour mixture and stir until just combined. Do not overmix, or your doughnuts may be a bit rubbery.
• Fill each cup 1/2 to 3/4 full. You can do this with a spoon, but I prefer using a piping bag to fill each cup more evenly and cleanly. It's important not to overfill, or as the doughnuts rise, you'll lose the hole.
• Bake for 6 to 10 minutes (depending on the size of your doughnut pan), until the doughnuts spring back when touched. Let cool slightly on a wire rack before glazing. If coating in powdered sugar, let them cool even a bit more.

BAKED CHOCOLATE DOUGHNUTS

Steps:

• In a small saucepan over medium, heat the milk and butter until the butter is just melted. Set aside until cooled to between 95F and 105°F.
• Once the milk mixture has cooled, transfer to the bowl of a stand mixer. Add the yeast and let stand until bubbly, about 5 minutes.
• Meanwhile, sift together the flour, cocoa powder, and salt,.
• When the yeast and milk are ready, add the flour mixture, sugar and eggs. Using the mixer's dough hook attachment, mix on low speed until the dough comes together. Increase speed to medium and mix for 3 minutes.
• Transfer the dough to a clean bowl, cover with as towel and let rise for 1 hour.
• Coat 2 baking sheets with cooking spray.
• Transfer the dough to a lightly floured sruface and roll out to 1/2 inch thick. Use a 3-inch round cookie cutter to cut the circles, then use a 1-inch round cutter to remove center holes from each.
• Arrange the rings and holes on the prepared baking sheets. Cover loosely with a towel and let rise for 30 minutes.
• Heat the oven to 350°F
• Bake the doughnuts for about 20 minutes, or until they feel slightly firm to the touch. The doughnuts will not change color. Transfer the doughnuts to a wire rack to cool at least 15 minutes before glazing.
• To make the glaze, in a small saucepan over low heat, melt the butter and chocolate. Stir until fully melted, then remove from the heat. Stir in the powdered sugar and water. Let cool slightly, then dunk doughnuts into it.