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Baked Double Chocolate Donuts with Chocolate Glaze

  • Author: Sharon
  • Prep Time: 15 minutes
  • Cook Time: 11 minutes
  • Total Time: 26 minutes
  • Yield: 12-14 donuts 1x
  • Category: Dessert
  • Method: Baking


Made healthier with greek yogurt and baked, not fried, these donuts are packed with cocoa and buttermilk, making for some incredibly moist double chocolate donuts. 


  • 1/2 cup Dutch-process cocoa
  • 1 1/3 cups all-purpose flour
  • 3/4 cup packed light brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs, beaten, room temperature
  • 1/3 cup buttermilk
  • 2 teaspoons vanilla extract
  • 1/4 cup greek yogurt
  • 1/3 cup refined coconut oil or vegetable oil

Chocolate glaze, optional

  • 3/4 cup chocolate chips
  • 3 tsp. light corn syrup
  • 3 T. unsalted butter
  • 3 tsp. water
  • 1 tsp. espresso powder (optional)

Toppings, optional

  • Sprinkles, shredded coconut, crushed pistachios, chocolate chips


  1. Preheat oven to 350°F, and spray two donut pans with non-stick spray.
  2. To make the donut batter: Whisk together the cocoa, flour, brown sugar, baking powder, baking soda, and salt in a large bowl. Set aside.
  3. In a medium mixing bowl, combine the eggs, buttermilk, vanilla, vinegar, yogurt and oil.
  4. Mix the wet ingredients into the dry ingredients, being careful not to over mix the batter. The batter will be thick.
  5. Pour the batter into a large freezer ziplock bag. Cut a corner off the bottom and pipe the batter into the donut wells. It’s important to only fill them two-thirds full, or the donuts will overflow when you bake them.
  6. Bake for 9-11 minutes, or until a toothpick inserted comes out clean. Watch the oven closely to ensure the donuts do not over bake – they can become dry.
  7. Allow the donuts to cool for a minute and remove them immediately from the pan so they do not stick.
  8. To make the chocolate glaze: Combine the chocolate chips, corn syrup, unsalted butter, water and espresso powder in a microwave-safe bowl. Microwave in 20 second increments, stirring to ensure everything is combined and smooth. 
  9. Dip the doughnuts into the chocolate glaze. Garnish with sprinkles or your desired toppings. You can store the donuts at room temperature for 2-3 days or freeze unglazed donuts for up to 2 months.


  • To make mini donuts, follow the recipe as is, but decrease the baking time to 7-9 minutes. Check at the 7 minute mark.
  • See additional tips in the post.

Keywords: Donut, Chocolate, Chocolate Glaze, Dessert, Fall, Birthday, Baking

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