These baked chocolate doughnuts are rich, moist, and full of deep cocoa flavor. Bloomed Dutch-processed cocoa, a touch of instant espresso, and a glossy chocolate glaze make them a chocolate lover’s dream. This recipe takes just over 30 minutes from start to finish, doesn’t require a mixer or any frying, and makes six doughnuts, perfect for a small batch treat.
I’m always looking for simple recipes that deliver on flavor and texture without a lot of fuss, and these small batch glazed chocolate doughnuts are exactly that. I wanted something easy enough for a weekday bake but special enough to serve to guests, and this recipe checks both boxes. It’s perfect for home bakers who want quick results with big taste payoff.
For more baked doughnut recipes try my delicious apple cider doughnut and for a tropical flavor you'll love my toasted coconut doughnuts.
What Makes This Recipe Work So Well
Here’s what sets this chocolate doughnut recipe apart from the rest:
- Double-dipped glaze: A quick two-layer chocolate glaze sets with a fudgy texture and picture-perfect shine. At first I was only going to dip them once, but the double dipping provides extra uumph to the doughnut.
- Bloomed cocoa + espresso: The combination of this technique and the espress deepens the chocolate flavor of the doughnut. Mixing dutched processed cocoa and hot water (blooming) brings out the chocolate's full flavor. I learned this technique from Rose Levy Beranbaum and even though it adds an extra step to this easy recipe it definitely makes a difference in the flavor. Instant espresso enhances the depth without adding coffee flavor, but don't add too much espresso or it will take more like a mocha doughtnut.
- Light brown sugar: I used brown sugar because I like the moisture and subtle molasses flavor it adds to the doughnuts for a taste that is richer than if I used granulated sugar.
- Oil instead of butter: Oil keeps the doughnuts soft and lets the chocolate flavor shine. It also makes the recipe a little quicker to make since you don't have the extra step of melting and cooling butter.
This was the biggest revelation: buttering the pan instead of using a baking spray ensures a beautiful even rise. When testing the recipe, I used baking spray to save some time, but the doughnuts did rise as high, which totally surprised me.
Chocolate Doughnut Ingredients
- Dutch-Processed (DP) Cocoa. I like using Dutch processed cocoa in this recipe because it has smoother flavor and is less acidic than natural cocoa. The cocoa goes through an alkalizing processing which makes it less acidic, which is why it is typically paired with baking powder and not baking soda. When buying this cocoa look for the word "Dutch-processed" on the label.
- Instant Espresso: For this recipe you can use instant espresso or espresso powder. Either can be used in this recipe, but I used instant espresso because it's easier to find in grocery stores.
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
How to Make Homemade Chocolate Doughnuts
Step 1: Whisk together the cocoa and instant espresso
Step 2: Stir in the boiling water until it forms a chocolate paste.
Step 3: Whisk in the egg until the mixture is shiny and fluid.
Step 4: Stir in the brown sugar. The batter will actually become a little thinner as the sugar dissolves.
Step 5: Whisk in the oil and milk. Let the batter sit for a few minutes to give the sugar time to dissolve.
Step 6: Fold in the flour with a spatula instead of a whisk. The batter will be lumpy, but that's what you want.
Step 7: Divide the batter between the 6 doughnut wells. Use a piping bag, but if you don't have one you can spoon the batter into the wells.
Step 8: Bake the doughnuts until risen and slightly firm to the touch.
Make the Chocolate Glaze
This glaze is super simple to make with just two ingredients: bittersweet chocolate and butter. Melt the two ingredients together in the microwave and when it has cooled dip each doughnut twice for a beautiful chocolatey glaze.
Tips for the Best Baked Chocolate Doughnuts
- Use room temperature butter to prep the pan. This was total revelation. It helps the doughnuts rise more evenly and release cleanly. When I used baking spray during one of the tests, the doughnuts didn't rise as much as the versions using butter. I got a similar results when using melted butter.
- Bloom the cocoa fully. Make sure there are no streaks when mixing the cocoa, espresso powder, and hot water. This step is key for full chocolate flavor. Believe me, when I say you'll be able to taste the difference.
- Weigh your ingredients. Using grams ensures accuracy, especially for the flour and cocoa. It also just makes it easier to measure out the ingredients directly into the bowls
If you make fudgy chocolate doughnuts please leave a rating and a comment below.
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Fudgy Baked Chocolate Doughnuts with Espresso
Ingredients
Chocolate Doughnuts
- 1 tablespoon ( 14 grams) unsalted butter for the doughnut pan
- 1/3 cup (28 grams) Dutch-processed cocoa
- 1-1/2 teaspoons instant espresso
- 1/4 cup (60 ml) boiling water
- 3/4 cup (94 grams) unbleached all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon Diamond kosher salt
- 1 large (50 grams) egg room temperature
- 1/3 cup (67 grams) packed light brown sugar
- 1/4 cup (60 ml) whole milk, can use 2%
- 1/4 cup (60 ml) vegetable oil
- 1 teaspoon pure vanilla extract
Chocolate Glaze
- 3 ounces (85 grams) chopped bittersweet chocolate
- 6 tablespoons (85 grams) unsalted butter room temperature
Instructions
- Preheat the oven to 350°F. Butter the individual wells in the doughnut pan with the softened butter.
Make the Batter
- Place the cocoa and espresso powder in a medium-sized mixing bowl and whisk to combine. Add the boiling water and stir the ingredients together until the mixture forms a paste and with no visible cocoa streaks. Cover the bowl with plastic wrap and let the chocolate paste cool until it is barely warm.
- In a small bowl whisk together the flour, baking powder and salt. Set aside.
- Whisk the egg into the cooled chocolate paste until fully combined and the mixture is shiny. Next whisk in the brown sugar. Add the milk, oil, and vanilla extract and whisk in these ingredients until thoroughly combined. Let the mixture sit for 2 minutes to give the sugar time to dissolve.
- Add the dry ingredients to the wet ingredients and use a spatula to fold them together. Scrape the bottom frequently to ensure there is no unmixed flour. The batter will be slightly lumpy which is okay.
Bake the Doughnuts
- Transfer the batter into an 18-inch piping bag (see notes below). Pipe the batter into each doughnut well, about 65 grams each. Bake the doughnuts for 8-10 minutes until they are risen with small cracks on top. If you’re using an instant-read thermometer, the temperature will be 195-198°F (90-92°C)
- Remove the doughnuts from the oven. Wait for 2 minutes, then invert the pan onto a cooling rack to release the doughnuts. You make need to shake the pan a little if any of the doughnuts stick, but they should all come out. The doughnuts can be eaten warm, but if you’re going to add a chocolate glaze let the doughnuts cool to room temperature.
Add the Chocolate Glaze
- While the doughnuts are baking make the glaze. Place the butter and chopped chocolate in a microwave safe bowl. Microwave the ingredients for 15 second, then remove and stir the ingredients even if nothing appears melted. Continue to microwave in 15-second intervals stirring after each interval. When 2/3 of the chocolate is melted remove the bowl from the heat and stir together until the glaze is smooth and the ingredients are well combined.
- Let the chocolate glaze cool to about 90°F before dipping the doughnut in the glaze. To dip the doughnuts, hold a cooled doughnut by the edges and dip the side that was touching the pan (the bottom) into the glaze. This side has a slightly rougher texture, which helps the glaze cling better. Lift the doughnut straight up and let the excess glaze drip back into the bowl for a few seconds. Place the glazed side up on a wire rack set over parchment paper or a baking sheet. Once you dipped all the doughnuts, dip them a second time a nice thick and smooth glaze.
- Allow the glaze to set for about 10 minutes before serving.
Store the Doughnuts
- The doughnuts are best eaten within 2 days. Store them in an airtight container.
MARILEN says
I have a grandchild allergic to eggs. Can I substitute Greek Yogurt or applesauce for the egg?
Cheryl Norris says
Hi Marilen
I'm going to suggest two methods. Please keep in mind that I haven't tried either with this recipe so I don't know how it will turn out. Method 1: substitute the milk and the egg with 1/2 cup buttermilk. Method 2: Make a flaxseed egg with 1 tablespoon of ground flaxseed with 3 tablespoons of warm water. Let it sit for 5-10 minutes until it gels then whisk in with the bloomed chocolate after it has cooled.
If you try either of these methods (or something else) please let me know if it works.
MARILEN says
Thank you for the suggestion. I am travelling to see my grandkids in Michigan next week so will probably try the recipe then. Will let you know how it turns out.