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Welcoming the weekend with these Baked Chocolate Fudge Glazed Doughnuts. Made with maple syrup, cocoa powder, a small touch of coffee, and chocolate chips. Bake in the oven, then dip them into a creamy chocolate glaze that melts in your mouth. There’s really nothing not to love about these cute (and sweet) baked doughnuts. Better than any fried doughnuts – and much easier to make too.
I didn’t always embrace baked doughnuts, but ever since making them last January, I’ve really had a lot of fun with them. I’ve said this before but frying things isn’t something I’ll do willingly. It’s usually a big mess…I hate splattering oil, not to mention it’s the unhealthiest way to cook.
But, who doesn’t love a doughnut? Something about doughnuts is just fun and playful. I think they remind many of us of our childhood days and bring back good memories.
For me, my favorite memories of doughnuts as a kid were when my Papa would bring over doughnuts on Sunday mornings. He’d stop at a little nearby bakery after he and my Mimi went to church. It wasn’t every Sunday, but when he did, my brothers and I were very excited.
Other than that, we really didn’t eat doughnuts growing up. My parents almost never bought them!
My first choice pick was always, always, chocolate glazed, no sprinkles. I don’t really remember a second choice. I just remember that I LOVED the chocolate glaze. It was the glaze that did it for me, sweet and creamy.
So, when I decided I wanted to bake doughnuts, I wanted something classic and more like the doughnuts I ate growing up. Enter these doughnuts. Light chocolate cake with notes of vanilla and coffee, topped with the BEST chocolate glaze (done 2 ways).
The doughnuts
Start with the doughnuts. Since I wanted these to be made on the healthier side, I had three goals. No added processed sugar and less white flour.
The batter is simple. Mix eggs with maple syrup to sweeten, then add in some milk, vanilla, and vinegar.
For the flour, I like to use all whole wheat flour. You could also use a gluten-free flour blend if needed. The whole wheat flour is not only better for you, it actually helps to create a really nice texture and crumbs that are similar to a real-deal fried doughnut.
Once the batter is ready to go, just bake it up in a doughnut pan. Or if you don’t have a doughnut pan, make doughnut holes using either a regular muffin pan or a mini muffin pan. Either option works just the same, but be sure to really grease the pan before adding the batter. This is a stickier batter, so greasing the pans is essential.
The Glaze
Oh, the glaze, or glazes I should say. They make doughnuts and both are so simple. Just chocolate chips and either oil or milk.
If you use milk, you get a really creamy, dark, and rich glaze that stays softer on the doughnuts. It’s delicious and leaves you with chocolatey fingers.
If you use oil, you’ll get a more stiff glaze that really sets up and hardens once the doughnuts cool.
Both are equally delicious, it’s more of a texture thing. The chocolate + milk glaze is creamy and fudgy. While the chocolate + oil glaze is more firm, like milk chocolate.
Once the doughnuts have baked, I like to let them cool completely, then dip them into the warm glaze. I recommend making the glaze just after you pull the doughnuts out of the oven. Then enjoy a few doughnuts while the glaze is still warm. Trust me, this is a very very good way to eat these.
And that’s it. Each bite is filled with sweet, fluffy cake and extra fudgy chocolate frosting.
Best kind of anyday-doughnut to bake, no reason required.
Looking for other baked doughnuts? Here are my favorites:
Baked Apple Cider Doughnuts with Cinnamon Maple Glaze
Baked Blueberry Cinnamon Sugar Doughnuts
Lastly, if you make these Baked Chocolate Fudge Glazed Doughnut, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Baked Chocolate Fudge Glazed Doughnuts
Servings: 14 doughnuts
Calories Per Serving: 235 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 large eggs, at room temperature
- 1/2 cup maple syrup
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 1 1/2 cups whole wheat pastry flour (or all purpose)
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon instant coffee powder
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/3 cup mini chocolate chips
- 2 tablespoons salted butter, melted
Glaze
- 1 cup mini chocolate chips
- 2 tablespoons avocado oil
- 1/3 whole milk
Instructions
- 1. Preheat the oven to 350° F. Grease a 6-cup doughnut pan or 12-cup muffin pan with melted butter2. In a large mixing bowl, whisk together the eggs, maple syrup, milk, vanilla, and vinegar until combined. Add the flour, cocoa powder, instant coffee powder, baking powder, baking soda, and salt, mix until just combined. Stir in the chocolate chips and melted butter until just combined. 4. Divide the batter evenly among the molds in the prepared pan, filling 1/2-2/3 of the way full. Bake 12-13 minutes, until just set. Remove and let cool 5 minutes, then run a knife around the edges to release, and invert the pan.5. Meanwhile, make the glaze. You can make both glazes or just one.Glaze 1: Microwave the chocolate chips and oil on 30-second intervals, stirring after each, until melted and smooth. Glaze 2: Microwave the chocolate chips and milk on 30-second intervals, stirring after each, until melted and smooth. 6. Dip or drizzle the doughnuts into the glaze. Highly recommend eating a few of these warm.
These look amazing. Wondering if you could use an electric donut maker like the Baby Cakes machine?
Hi Beth,
To be honest, I have never used an electric doughnut machine so I really don’t know how that would turn out. Let me know if you give the recipe a try! xTieghan
These look so good! I am looking forward to baking some this weekend. Do you use 1 cup of chocolate chips for each glaze? Thanks.
Hey Jerrilee,
Yes, 1 cup for each glaze if you want to do both. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Delicious! Added finely chopped hazelnuts to the glaze on a few, just for a little “zhuzh”. Plain or glazed, these were great! Froze the rest (non-glazed) for another day. Great recipe!
Hey Jen,
Thank you so much for giving this recipe a try, I am so glad to hear it was enjoyed! Have the best weekend:) xT
I’m wondering if you add the cider vinegar to make the batter with milk buttermilk-ish? Have an apple allergy in the family and even cider vinegar is a no go. But could I sub in buttermilk for the milk + vinegar? Thanks!
Hey Deborah,
Yes! That would work well for you! Let me know if you give the recipe a try, I hope you love it! xTieghan
Do you have a good substitute for eggs? Would love to make these but we have an egg allergy in the family!
Hi Katie,
So sorry, I have not tested this recipe without the egg. Please let me know if you give it a try, I hope you love the recipe! xTieghan
Sounds delish; can the batter be made ahead and held for awhile (i.e. overnight, in fridge, for easy baking in the morning?)
Hi Marilyn,
Sure, that will work well for you! Let me know if you give the recipe a try, I hope you love it! xTieghan
Can I use honey instead of maple syrup?
What oil can be substituted for the avocado oil? Canola, olive? I don’t keep avocado oil on hand. Going to try making this with dark chocolate cocoa powder !
Hey Karissa,
Any other neutral oil will work for you! I hope you love the recipe, please let me know if you give it a try! xTieghan
Hey Lynne,
Sure, you can use an equal amount of honey in place of the maple syrup! I hope you love the recipe, let me know if you give it a try! xT
Thank you for this way of making doughnuts, I don’t like cooking in hot oil been burned too many times cooking with oil so this I will be making doughnuts baked not fried. Love your recipes.
Thanks Lena!! I hope you love the recipe! xTieghan
Hi, just made these and they are wonderful !! I was wondering what would be the best way to store them and how long they would be good for?
Thank you
Hey Tracy,
Awesome!! I am thrilled that this recipe was enjoyed, thanks so much for making it! I like to store in an airtight container on the counter for up to 5 days. Have a great week:) xx
My grandsons are coming soon! I think we will make these together! They LOVE chocolate donuts! Two questions, can I use espresso powder? And can the baked donut(without glaze) be frozen? Thanks so much. Love your page, emails, site, etc!
Hey Jane,
Yes, espresso powder will work for you and you can also freeze them after baking without the glaze. I hope you all have fun making the recipe! xTieghan
Can I omit the coffee? I don’t drink coffee and don’t want to buy a bag of it if I’m only using a teaspoon
Hi Alexandra,
Yes, that is fine for you to do. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Made these this morning!
Great recipe but not sweet… nice and fluffy!
Expected sweet donut.
Glazes are nice! Used both.
Is there a way to add sugar or increase sweetness?
Hey Jan,
Thanks so much for giving the recipe a try! To make them sweeter, just use 1/2 cup of granulated sugar in place of the maple syrup. I hope this helps for next time! xT
This looks delicious!! What can I substitute for the avocado oil in the frosting? Thank you!!
Hey Angela,
Any other neutral oil will work well for you here! Please let me know if you give this recipe a try, I hope you love it! xTieghan
If I don’t have a donut pan, how do I make these in the muffin pan? Just as muffins? Probably a silly question ?
Hey Autumn,
You bet! Just watch the baking time, I would start checking for doneness around 25 minutes. Please let me know if you have any other questions, I hope you love the recipe!! xx
Sadly this was only ok…you can taste the baking soda … I think maybe this is the difference in altitude baking…don’t need as much baking soda/powder when baking at lower altitudes and it makes a difference
But I don’t want you to think I don’t love your other recipes! Bc I really do and cook from here all the time- thank you so much for all your great ideas. You’re very talented!!
Thanks so much!!
Hey Alden,
Sorry to hear this, 1 teaspoon of baking soda really is not much so I would double check to make sure your baking soda is fresh. Please let me know how I can help for next time! xTieghan
Is it the same to use regular chocolate chis instead of mini?
Hi Virginia,
Yes, that would be just fine to do! I hope this recipe turns out amazing for you, let me know if you give it a try! xTieghan
Could I substitute the whole-wheat pastry flour for AP flour? Thank you!!
Hi Rachel,
Yes, that will work well for you! Let me know if you give the recipe a try, I hope you love it! xTieghan