This post may contain affiliate links, please see our privacy policy for details.

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. 

Baked Chocolate Fudge Glazed Doughnuts | halfbakedharvest.com

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. 

Baked Chocolate Fudge Glazed Doughnuts | halfbakedharvest.com

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).

Baked Chocolate Fudge Glazed Doughnuts | halfbakedharvest.com

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.

Baked Chocolate Fudge Glazed Doughnuts | halfbakedharvest.com

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. 

Baked Chocolate Fudge Glazed Doughnuts | halfbakedharvest.com

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. 

Baked Chocolate Fudge Glazed Doughnuts | halfbakedharvest.com

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.

Baked Chocolate Fudge Glazed Doughnuts | halfbakedharvest.com

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

Baked Hot Chocolate 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!

@halfbakedharvest

#doughnut #chocolate #glaze #dunkindonuts #chocolatecake #chocolatemuffins #Baking #recipes #fudge #donut #brunch

♬ Starbucks – Café Select

Baked Chocolate Fudge Glazed Doughnuts

Author: Tieghan Gerard
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
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.

SavePrintEmail

Ingredients

Glaze

US Customary – Metric

Instructions

  • 1. Preheat the oven to 350° F. Grease a 6-cup doughnut pan or 12-cup muffin pan with melted butter
    2. 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.
View Recipe Comments
Baked Chocolate Fudge Glazed Doughnuts | halfbakedharvest.com

Add a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

    1. Hey Pam,
      Wonderful!! Love to hear that this recipe was a hit, thanks a lot for giving it a go:) Sure, I would freeze without the glaze. xTieghan

      Reply

  2. 5 stars
    These are so yummy and go together really easy. My kids devoured them and even though they were best while warm….they tasted like a piece of chocolate cake when I snuck one later in the day! Thanks for another great recipe.

    Reply

    1. Hey Sarah,
      Wonderful!! Love to hear that this recipe was a hit, thanks a lot for giving it a go:) xTieghan

      Reply

  3. Hello Tieghan! Does the recipe make 14 donuts? I see it says 14, but then mentions one 6 cup donut pan. Will it make multiple batches then? Thank you!

    Reply

    1. Hey Maggie,
      Yes, you will get 14 doughnuts, so just multiple batches. Please let me know if you give the recipe a try, I hope you love it! xTieghan

      Reply

  4. 4 stars
    Made these on Sunday — super good. Especially liked NO refined sugar. Quick question: Mine were a bit on the dry side. Suggestions?

    Thank you. I enjoy making many of your recipes!

    Reply

    1. Hey James,
      Thanks so much for giving the recipe a try! Could it be possible that they were a little over baked? Let me know! xT

      Reply

  6. I made these for my family after you posted them. My boys loved them and so did I. I also love how you use maple syrup as a sweetener instead of cane sugar. 🙂

    Reply

    1. Hey Stephanie,
      Awesome!! I am thrilled that this recipe was enjoyed, thanks so much for making it! Have a great week:) xx

      Reply

  7. 5 stars
    I just made these this morning and I am so thrilled about them! They look and taste absolutely delicious. I even added sprinkles to a few for some extra fun. Thank you for a great recipe that I will certainly be using again!

    Reply

      1. Hi James,
        Yes, you can use an equal amount of GF flour. Please let me know if you have any other questions. Sorry, it usually takes me 24 hours to get back to questions:)

        Reply

    3. Hi Michelle,
      Yes, you could use an equal amount of GF flour. Please let me know if you give the recipe a try, I hope you love it! xTieghan

      Reply

  12. 5 stars
    These doughnuts are delicious! We used unsweetened soy milk for the cake part, half and half for the glaze, Lily’s semi sweet chocolate chips for the cake, and Lily’s dark chocolate chips for the glaze. (That’s what we had on hand). These aren’t as sweet as a bakery doughnut but that’s one thing we loved about them! I also added one and a half scoops protein powder to the whole batter, just for some extra protein. I sifted all the dry ingredients together before adding to the wet and I believe it produced a more uniform structure. Will definitely make these again, thank you for the great recipes! ?

    Reply

    1. Hi Stephanie,
      Thank you so much for giving this recipe a try, I am so glad to hear it was enjoyed! Have the best weekend:) xT

      Reply

    1. I used almond milk and it worked fine. I also used almond milk for Glaze 2 and it was a bit thin. I suggest starting with less almond milk for Glaze 2. Excellent recipe!

      Reply

    2. Hi Amber,
      Yes, that would be totally fine to use! I hope you love this recipe, please let me know if you give it a try! xTieghan

      Reply

    1. Hey Mary,
      Thank you so much for giving this recipe a try, I am so glad to hear it was enjoyed! Have the best weekend:) xT

      Reply

  15. Hello! Are you able to substitute the milk with an oat milk and able to exclude the instant coffee? Those are items I don’t normally have on hand and it would be great to have a dessert to whip up at ease all the time. Thank you!

    Reply