Extra fudgy, extra chocolatey, Baked Blackout Doughnuts. Made with maple syrup, cocoa powder, a small touch of coffee, and chocolate chips. The key to a blackout-style doughnut is the creamy custard-like pastry filling. Plus each doughnut is covered in chocolate cake crumbles for the most delicious chocolate doughnut. Bake these in the oven to keep them super easy, not to mention healthier. There’s nothing not to love about these cute (and sweet) baked doughnuts.
Well, happy Valentine’s Day! Whether you bake these up tonight or not, I thought this recipe would be a sweet treat for today. Something perfectly chocolatey!
When it comes to doughnuts there are two ways to go. A real doughnut is always fried. A baked doughnut is really just a cupcake/muffin baked into a doughnut shape. Cute, but not really the same thing, you know?
However, I still love a baked doughnut. They’re fun and cute and I prefer a non-fried sweet treat over a fried one any day. I always feel kind of gross after eating fried food. Plus more times than not, all I taste is the fried oil, not the yummy flavors in the doughnuts.
When you bake the doughnuts, you can actually taste the flavors!
Anyway, I say all this because my idea for these doughnuts came from the classic recipe for blackout cake. Chocolate cake sandwiched with pastry cream, then frosted, and covered in leftover chocolate cake crumbs. It’s chocolate layered with chocolate… and then more chocolate.
Super decadent and so delicious.
All I did here was take that concept and apply it to a chocolate cake doughnut. And you know, I think the doughnuts are way more fun. Not to mention much easier than the cake variation, and just as yummy too!
Start with the doughnuts. The batter is quick and easy. Mix eggs with maple syrup to sweeten, then add in some milk and vanilla.
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 the real-deal fried doughnuts.
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 a regular muffin pan. Either option works just the same. Just be sure to really grease the pan before adding the batter to ensure they don’t stick.
Now the filling, it’s a mix of chocolate chips and oil melted together to create the creamiest “pastry cream”. It’s not a classic pastry cream, of course, but much easier to achieve, so we love that.
You need to cut each doughnut in half, like a bagel, then sandwich it with the cream. It’s easy to do.
For the glaze, more chocolate chips, but this time melted with milk! It’s a creamy, dark, and rich glaze that stays softer on the doughnuts. It’s delicious and leaves you with chocolatey fingers.
Now the fun part, covering the doughnuts in even more chocolate. The cake crumbles are my favorite, but chocolate sprinkles remind me of childhood. Or you can do cacao nibs/chocolate chunks too. Personally, I like the crumbles best!
And that’s it. Each bite is filled with sweet, fluffy cake, pastry cream, and extra fudgy chocolate frosting. A chocolate lover’s dream.
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 Doughnuts, 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 Blackout Doughnuts
Servings: 10 doughnuts
Calories Per Serving: 278 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
- 1/2 cup maple syrup
- 1/2 cup milk
- 2 teaspoons vanilla extract
- 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
- 2 tablespoons salted butter, melted
Filling and Glaze
- 2 cups mini chocolate chips, divided
- 2 tablespoons avocado oil
- 1/3 cup milk
- chocolate sprinkles or cacao chunks (optional)
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- 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, and vanilla. Add the flour, cocoa powder, instant coffee powder, baking powder, baking soda, and salt, mix until just combined. Stir in the melted butter combined.3. Divide the batter evenly among the molds in the prepared pan, filling 1/2-2/3 of the way full. Bake 10-12 minutes, until just set. Remove and let cool 5 minutes, then run a knife around the edges to release, and invert the pan.4. Meanwhile, make the filling. Microwave 1 cup chocolate chips and oil on 30-second intervals, stirring after each, until melted and smooth.5. Using a serrated knife, slice the doughnut in half, like a bagel. Spread 1 side of the doughnut with the filling, then sandwich the 2 halves together. 6. To make the glaze. Melt the chocolate chips and milk on 30-second intervals, stirring after each, until melted and smooth.7. Crumble 1-2 baked doughnuts into a shallow bowl. If using, add the sprinkles or chocolate chunks/nibs to a shallow bowl. Dip or drizzle the doughnuts into the glaze, then invert the doughnut into the crumbs/sprinkles. And enjoy!!
I think I did something wrong. These came out very dry. I love baked muffins. Usually I use a donut pan, but this time I used a muffin pan. Maybe that was the issue? My husband still gobbled them up, but I’m curious what happened. After 10-12 minutes they were still wet inside, so I baked them for another five minutes. Maybe that was the issue? Filling and glaze were scrumptious.
Thanks so much for giving this recipe a try and sharing your feedback! So sorry to hear these were dry for you! Was there anything you adjusted in the recipe? Unfortunately, the 5 additional minutes could have been just a few minutes too long! xx
The 5 minutes must have been it. And I knew I should have used the donut pan! I never stray from your baking recipes and they always turn out scrumptious. I’ll have to give these another go at some time. BTW I don’t know what I would do without your weekly plan. I’ve been using it since November and my meal planning is now a breeze. Deepest thanks Tieghan!
Thanks so much Raquel:)
How do you recommend storing? Do they need to be refrigerated? Made the donuts tonight’s and will finish the toppings tomorrow. Can’t wait!
You can store in an airtight container on the counter:) Please let me know if you have any other questions, I hope you love this recipe! xx
Oh, Tieghan! I just wish I lived near you and I’d head over and cook with you on any day that you would have me!!
My husband is so picky and I have no one to come cook with me. Friends always say, “We need to cook together” or “You should do a cooking class at home or after school.” But then no one can ever make it. 🥺I just love cooking and I’m cooking less and less and eating more cereal because I’m just too tired when I get home and my husband RARELY plans dinner or can take something out of the freezer. I’m losing the desire to cook and I great I’ll lose my love of cooking. Anyway, you DO inspire me for those times when I can and have the desire to cook.
Thank you, Tieghan!
Awe thanks so much for your kind message Laura!! Let me know if you give these doughnuts a try, I promise they are worth it:) Have a great Sunday! xx
I hate coffee, can I completely omit it or substitute something else?
Yes, you can just skip the instant coffee powder:) Please let me know if you have any other questions, I hope you love this recipe! xT
Miss Deborah, I saw your post where you said you hated coffee and if you could omit it in a recipe. I don’t know if you’re aware but the coffee isn’t there for flavor. It actually enhances the flavor of the chocolate! I just thought I’d share that with you in case you’re ever willing to try it. I’ve always loved coffee but to be honest, I used to turn my body up at the thought of coffee in my chocolate recipes but I’ve learned that it’s a good thing! I hope you’ll try it one day! Best of luck to you.
That should have said turn my “nose” up! 😂
Do you think you could use gluten free flour to make these?
Yes, I think an equal amount of gluten free flour should work well for you! Let me know if you give this recipe a try, I hope you love it! xx
Can you use bread flour?
So sorry, I’ve never tested this recipe with bread flour, so I can’t say for sure how it will turn out. Please let me know if you give the recipe a try! xx
These look an amazing! Can you make them ahead of time?
Thanks so much!! Totally, these are great for a few days stored in an airtight container. Let me know if you give the recipe a try! xT
Hey Tiegan, when using a muffin pan? Would I make the holes when they come out of the oven? Sorry I feel like that’s a dumb question but I have to ask as the littlest things like this mess with my brain 🤦🏽♀️
Sorry, if you are using a muffin pan, you’re just going to have muffins:) You need the doughnut pan to make the actually doughnuts. I hope this helps!
Can you use ground coffee instead of instant coffee ?!
So sorry, ground coffee isn’t going to work the same way, you’ll want to get the instant coffee. Please let me know if I can help in any other way! xT
I was going to ask the same question!