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).
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.
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.
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- 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
- 1 cup mini chocolate chips
- 2 tablespoons avocado oil
- 1/3 whole milk
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- 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.
I’ve made two batches and so far each one has come out really well! Only thing that I can’t quite figure out is that the batter is usually pretty thick and I have to scoop it into the tins. Pouring isn’t possible. Any recommendations?
Fantastic!! I love to hear that this recipe was a hit, thanks a lot for making it! Anything you are adjusting? It shouldn’t be super thin, so if these are good for you I probably wouldn’t mess with them! Have the best weekend:) xTieghan
These were a big hit with my kids! They were a wee bit dry but being a “healthier” donut I mostly expected that. It didn’t take away from the yumminess! My question is does your icing harden up at all? I made the glaze according to directions and my icing stayed on the wet side for the duration of their storage. I even left some out on counter to “air dry” for most of the day and the icing didn’t harden. Still tastes good but makes them messy and difficult to store/transport. Any recommendations? Thanks and love your recipes! 😀
Awesome!! Love to hear that this recipe was enjoyed, thanks so much for making it! This is definitely a soft icing, I would transport on a baking sheet. Have the best weekend:) xx
Can’t wait to make this. I have almost everything on hand except apple cider vinegar. Is there a substitute?
I would just skip it:) I hope you love the recipe, let me know how it turns out! xx
Hi Teighan! I don’t have the doughnut pan. Do you think this could be made as a loaf or Bundt cake?
These can be made in a muffin tin:) I hope the recipe turns out amazing for you, let me know if you give it a try! xx
Mine turned out really really good. Used King Arthur GF Measure for measure Flour, & half maple syrup/ half sugar (just ran low on Maple syrup). Opted for the milk glaze. Wish I could post a picture!
Thank you for another great recipe!
Wonderful!! I love to hear that this recipe was enjoyed, thanks so much for making it. Have the best week:) xx
What would you suggest for baking time and temp if using mini donut molds?
I would keep the temperature the same, for time it really depends on the size of your molds, I would say anywhere from 15-25 minutes. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Just made these with my 4 year old. Now one of my favourite recipes of all time. SO delicious with the warm glaze and so easy to make. And they look amazing! Thank you!
I am thrilled to hear that this recipe was enjoyed, thanks a lot for trying it out! Have the best day:) xT
The batter was waaaaay too dry for me, so I added about 1/4 cup more milk, and it was easier to spread (but still nothing like the batter in the video above). Doughnut came out a bit dry, but I think this is how the recipe is supposed to be. Go big on the frosting and enjoy with your favorite beverage!
Thanks so much for giving the recipe a try, sorry to hear your batter was dry! Was there anything you may have adjusted? Let me know if I can help! xT
These are SO good and easy. I made them GF by using Bobs 1 to 1 baking flour. I also usually always add more baking powder/soda to help them rise. My dough was a little thicker than shown in your IG video but still worked out beautifully. Will definitely make again!
Thanks so much for making this recipe, I am so glad it was enjoyed!! Have the best week:) xTieghan
I get migraines from maple syrup, can I replace it with the same amount of sugar?
Yes, that will work well for you! Let me know how the recipe turns out, I hope you love it! xTieghan
These turned out perfect. I made the fudge glaze with the milk for my donuts and they were perfect. I made them for a brunch and all of my guests raved about them. The batter was very simple to put together. I loved that they were not sweet even after adding the glaze.
Awesome!! I love to hear that this recipe was enjoyed, thanks for making it!! Have the best week:) xTieghan
Can’t wait to make this for my family! I don’t have donut tins however. How long would you recommend cooking as a Bundt cake?!
I would not do this as a bundt cake, try muffin tins, that should work well for you! Please let me know if you have any other questions! xTieghan
what can I do if I don’t have the molds to make donuts?
You could make them to the muffins and follow the recipe as is:) Please let me know if you have any other questions! xTieghan
I used all purpose flour and they tasted like yummy rich chocolate cake. If I would have used pastry flour, would they of been more like a donut?
Awesome!! I am thrilled to hear you enjoyed this recipe, thanks so much for giving it a go! Since these are a baked doughnut, they are never going to taste like a fried doughnut. Have a great weekend:) xTieghan
Wow, So good! How long do these last stored at room temp(w/ the glaze)?
Wonderful!! Love to hear that this recipe was a hit, thanks a lot for making it! These are good for 1 week in an airtight container. ☘️xx