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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.

Baked doughnuts

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!

Easy baked chocolate doughnuts with a chocolate topping and sprinkles.
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Category: Dessert
Type: Doughnuts
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 15 Doughnuts
Author: Jane's Patisserie


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
  • Sprinkles


  • 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.
  • Enjoy! 


  • 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!

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J x

© 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.


  1. Lois on May 29, 2023 at 3:22 pm

    I just tried to make these and greased the moulds. After about 16 minutes they looked cooked, so cooled them down and tried to get them out the moulds. The bottoms were stuck to the mould and the rest of it just crumbled 😔

    • Jane's Patisserie on June 6, 2023 at 12:44 pm

      Hiya – this is likely how they were greased compared to anything else, sorry! x

  2. sarah on March 29, 2023 at 6:16 pm

    hi how far up the mould do you do didn’t understand

    • Jane's Patisserie on March 30, 2023 at 1:16 pm

      Hiya! By this I mean just slightly under half filled. Hope this helps! x

  3. Claire on April 26, 2022 at 4:43 pm

    Help! I baked these for the full 13mins that it said on the recipe, they seemed firm on top….then as instructed turned the moulds over onto a cooling rack……and they all oozed through the wire of the rack! Have about 3 out of 12 that are almost whole. The tops were cooked but underneath were very underbaked. I think next time I’d bake for a good bit longer and leave them in the moulds for a wee while before turning out? Any other ideas very welcome??? 🙈

    • Jane's Patisserie on April 29, 2022 at 10:26 am

      Hiya! This does sound like they were slightly under baked! Hope this helps! x

  4. Jade on April 15, 2022 at 8:10 pm

    5 stars

    If I was to make them larger would I need to bake for longer ?

  5. Suzy on June 1, 2021 at 4:19 pm


    Could you just scoop the mixture in to the mold instead of a piping bag? X

    • Jane's Patisserie on June 4, 2021 at 10:18 am

      Hey, you can as long as you don’t cover the middle of the mould xx

  6. Avneet on April 23, 2021 at 7:51 am

    Hi Jane, if I only had semi skimmed milk, would that work! Or would I need to adjust the quantities ?? Thanks

    • Jane's Patisserie on April 26, 2021 at 2:44 pm

      Hey, maybe add less as full fat products should ideally be used in baking xx

    • Sarah clewes on October 16, 2021 at 12:09 pm

      Hiya how do I make vanilla ones instead please

  7. Mel Armstrong on March 2, 2021 at 9:28 pm

    5 stars
    Wow what a recipe my donuts were out of this world
    Thank you for sharing 👍

  8. holly on August 14, 2020 at 1:22 pm

    HI Jane, how do you think these would be to freeze for a few days? Would they end up sticky?
    Loving looking through all you recipes, there’s so many I want to try!
    Thank you

    • Jane's Patisserie on August 14, 2020 at 8:53 pm

      Hey! I don’t see why they wouldn’t work – as the mixture is basically just a cupcake mix! X

    • holly on August 16, 2020 at 9:33 pm

      Perfect! Thank you for your reply 🙂

  9. Rachel on June 10, 2020 at 3:57 pm

    4 stars
    Hi jane how do i stop the mixture sticking to the doughnut mould should i grease the moulds with extra oil or bake the doughnuts a bit longer i baked them for 12 minutes

    • Jane's Patisserie on June 10, 2020 at 4:25 pm

      I would maybe recommend making your own cake release paste (Nancy Birthwistle has a great recipe) and using that! You could also maybe bake a smidge longer! x

  10. Ray on June 4, 2020 at 9:36 pm


    Can you make these plain without it being chocolate? If so what would I need to put in?

    Thank you x

  11. Leanne on April 2, 2020 at 1:33 pm

    I made two batches and they just broke as soon as I took them out of the mould!

    • Jane's Patisserie on April 2, 2020 at 4:23 pm

      You have to be careful as they will be delicate…

  12. Shaun Harrison on October 18, 2019 at 3:35 pm

    Hi, would you know how many the recepie is supposed to make? Thanks.

  13. Haffajaffa on May 15, 2018 at 7:19 pm

    Is it possible to make these without a doughnut mould?

    • Jane's Patisserie on May 15, 2018 at 8:17 pm

      Unfortunately not, they’re designed for a mould.

  14. Charlie on May 8, 2018 at 7:37 pm

    These look sooo good and a lot easier to make than the usual method.

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