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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. 

Baked Chocolate Fudge Glazed Doughnuts |

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 |

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 |

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 |

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 |

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 |

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 |

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!

Baked Chocolate Fudge Glazed Doughnuts

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.




  • 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.
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    1. Hi Lynn,
      The whole milk is used in glaze 2:) Please let me know if you have any other questions! xT

  1. 5 stars
    I was gifted some donut pans for Christmas and tried this recipe for our first ever homemade donuts. They turned out perfectly and they looked so impressive. My husband wasn’t a huge fan of the cardamom spice but that is just a taste preference thing. I quite enjoyed the spices. The glaze was sooo good, do not skip it! I will be trying the chocolate fudge donut recipe next. Thank you Tieghan!

    1. Hi Ava,
      Happy Friday!!☘️ Thanks a bunch for testing this recipe out and sharing your review, I’m so glad to hear it was delish! xx

    1. Hey Stacy,
      Fantastic!!🌺 I love to hear that this recipe turned out well for you and thanks so much for making it! xT

    1. Hey Lisa,
      Wonderful!! I appreciate you making this recipe and sharing your feedback, so glad to hear it was delish!! xx

  2. 4 stars
    These were super tasty! Super chocolate flavor. However mine were so delicate that I had difficulty dipping them in the frosting without them breaking. I did use real buttermilk as opposed to milk/vinegar in the recipe. I also did use a mix of some wheat flour/AP flour. Or my donut pan is silicon? Maybe these substitutions made them more delicate? In any case, even though I ate mine with a fork it was still really good.

    1. Hey Martha,
      Thanks so much for making this recipe and sharing your feedback!! Sorry to hear you had some issues with the dipping, I will say that these are a delicate doughnut, not like something you would get at the bakery! xT

  3. 4 stars
    I made these! I didn’t have instant coffee, so I left that component out. My donut pan was much bigger than yours as the recipe yielded 6 big cake donuts. I’m happy with how they turned out and that glaze is what make this recipe top notch. Yummmm!

    1. Hey Yvonne,
      Happy Sunday!! I am thrilled to hear that this recipe turned out well for you, thanks a lot for making it! xT

  4. Well, I made these donuts but inadvertently used regular whole wheat flour rather than whole wheat pastry flour. We didn’t care for the taste or texture of the donut itself; it was kind of like saw dust. But the frostings were to die for! I ordered some pastry flour and we are going to give it another try! My fault all the way!

    1. Hi Cari,
      Thanks for giving this recipe a try and sharing your feedback!! Let me know how these turn out with the pastry flour, I hope you love them!! xx

  5. 5 stars
    Very nice recipe chef 👍👏👌. Evrebody enjoy them yammy 🍩😋. I have to make some more tomorrow. Thank you for your effort 🌹🌞😎

    1. Hey Jasson,
      Happy Monday!! 💘 Thanks so much for making this recipe, I love to hear that it turned out well for you! xx

    1. Hi Lynn,
      You could just skip the instant coffee:) Please let me know if you have any other questions, I hope this recipe turns out well for you! xT

    1. Hey John,
      Sorry, I haven’t tested either of those, but an equal amount of a gluten free flour blend would work nicely for you! I hope you love the recipe! xx

  6. 5 stars
    Ok, so I just made these for the first time…..they are delicious!! I have two donut pans – one from King Arthur which is metal and a silicone one. The ones from the metal pan came out better looking because the silicone ones stuck. Looks aside, they still taste great!!!! The donuts themselves have a great texture – light and fluffy!!! SO GOOD!!!!

    1. Hey Christine!
      Wonderful!! Thanks so much for sharing your feedback and making this recipe! Hope you’re off to a great weekend! xTieghan

  7. 4 stars
    I had to add quite a bit more milk to get to the right consistency, but once I did that it was great! So fluffy and yum!

    1. Hi Sophia,
      Happy Friday!!? I am thrilled to hear this recipe was enjoyed, thanks a bunch for giving it a try! xxT

    1. Hi Jas,
      Thanks for giving the recipe a try, sorry to hear it was not enjoyed. Please let me know if I can help in any way! xTieghan

    1. Hi Mary,
      Thanks so much for giving the recipe a try, sorry to hear the batter was dry. Please let me know if there is any way that I can help! xT