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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.
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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
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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
These are delicious. Can you freeze them?
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
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.
Hey Sarah,
Wonderful!! Love to hear that this recipe was a hit, thanks a lot for giving it a go:) xTieghan
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!
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
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!
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
Delicious. I try to make this version !
Miki x
https://www.littletasteofbeauty.com/
I hope you love the recipe!!
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. 🙂
Hey Stephanie,
Awesome!! I am thrilled that this recipe was enjoyed, thanks so much for making it! Have a great week:) xx
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!
Hi Sarah,
Awesome!! I am thrilled that this recipe was enjoyed, thanks so much for making it! Have a great week:) xx
Perfect recipe <3
Hey Katie,
Happy Sunday!! I love to hear that this recipe was a hit, thanks a lot for giving it a try! xxT
Can this be made gluten free ?
Any response for this comment? I’d also like a gluten free option
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:)
The recipe at the top says you can make them GF.
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
So light and flavorful. Not too sweet and very moist. We loved them!
Hey Meagan,
Happy Sunday!! I love to hear that this recipe was a hit, thanks a lot for giving it a try! xxT
Can I make this in a doughnut maker? The ones similar to waffle?
Hi Elvira,
So sorry, I really have no idea, I’ve never used one, but let me know if you give it a try!! xT
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! ?
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
Can I use almond milk instead of regular?
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!
Hey there,
Happy Sunday!! I love to hear that this recipe was a hit, thanks a lot for giving it a try! xxT
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
Made these yummies for breakfast this morning. Big hit!
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
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!
Hi Helen,
Yes, both will work for you! Please let me know if you give the recipe a try, I hope you love it! xTieghan