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:
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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- 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!!