*This post may contain affiliate links. Please see my disclosure for more details!*
Easy baked chocolate doughnuts with a chocolate topping and sprinkles.
I bloody love these chocolate doughnuts. The most obvious statement of the century, but I just bloody love doughnuts. I would happily sit there, and eat an entire batch, but I am attempting to be slightly healthier these days. And when I say attempting, I mean I am dallying miserably because I am making endless batches of these to feed my trust taste testers. I’m not complaining, but they’re so damn hard to resist!
Doughnuts are good for all sorts of reasons. And I am a massive fan of all the sorts you can buy.. Krispy Kreme, cheap supermarket ones, cronuts etc. However, they’re quite pricey, and I feel like they’re slightly unhealthier than these? I could be wrong there… but I say that to myself so I can get away with eating more of these.
These doughnuts are based quite a lot on my baked cinnamon doughnuts post, just because I love it. As I said in that post, and as I will say now, I went for a baked style doughnut because I just find them so much easier to make, and theres no frying involved. I don’t mind making fried doughnuts, but it just makes me imagine the grease, and its just so much more effort involved.
Because these doughnuts are baked, they’re a lot lighter in texture, which is probably a good thing. It can make them a bit faffy to decorate it you squeeze a bit too hard, which happened to me a few times, but you learn quickly what to do and what not to do. You could easily just spread or drizzle melted chocolate on top, but I love to dunk.
I did make these the first time with milk chocolate, then white, then dark, and I thought it was high time to actually take some photos of them to be able to post a recipe, so you got pictures with dark chocolate. You can literally use any type you like… whether it be any of the main three, or a flavoured type. I’ve made some of these with flavoured chocolates, and then added in some extra mint to the actual doughnuts as well for example.
I would say getting the right amount in the actual mini doughnut moulds requires a bit of practice, but you soon get the hang of it. These are probably more bitesize than full size, but thats no bad thing. I hope you love these doughnuts as much as I did, and after the amount I had to make, my trusty tart testers did. Enjoy! X
Baked Chocolate Doughnuts!
- 150 g unsalted butter
- 150 g caster sugar
- 1 large egg
- 150 g plain flour
- 25 g cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 100 ml whole milk
- 1 tsp vanilla extract
- 150 g dark/milk/white chocolate
- Preheat your oven to 180C/160C Fan.
- In a large bowl/stand mixer, add your butter and sugar and cream together until they are creamy an smooth.
- Add in the egg, and beat again. It might look a little funny here, but it will be fine don't worry.
- In a different bowl, add your plain flour, baking powder, cocoa powder and salt, and whisk together until distributed evenly.
- In a cup/bowl, add your milk and vanilla and whisk together as well.
- Add half of the flour mixture, and half of the milk mixture to the butter mixture, and beat till smooth. Add in the other halves and beat again until smooth.
- It should be a thickish chocolate looking cake batter when done.
- With a large disposable piping bag, add the cake mixture. Grease your mini doughnut moulds with cake release/low calorie oil spray/something.
- Pipe in the mixture into the moulds. You want the mixture to be level with, or very slightly below the 'middle of the doughnut' so the it doesn't bake and overflow to form a weird blob.
- Bake the doughnuts in the oven for 10-13 minutes. They should be a solid colour, and starting to come away from the edges of the moulds.
- Once baked, remove from the oven and turn the moulds upside down onto a cooling rack. After about two minutes, carefully remove the doughnuts from the moulds.
- Sometimes you might need to tap the top of the mould so that they doughnuts come out more easily. Once out, let them cool completely.
- Carefully melt your chocolate of choice, and then dip the tops of the doughnuts in, and place chocolate side up onto a tray. Sprinkle with you chosen sprinkles and leave to set.
- Some doughnut moulds are different shapes and sizes – so keep an eye on the doughnuts after 10 minutes. Also, how much people will put in each mould also varies – practice with time and you will perfect the amount to use in each one! I bought my mini doughnut moulds on Amazon!
- These will last for 2-3 days at room temperature, but are best on the day of baking!
Find my other recipes on my Recipes Page!
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.