Chocolate Donut with Glaze (Printable)
Moist, rich chocolate treats topped with a glossy, sweet glaze for an irresistible indulgence.
# What You Need:
→ Chocolate Donuts
01 - 1 cup all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1/2 cup granulated sugar
04 - 1/4 cup light brown sugar, packed
05 - 1 teaspoon baking powder
06 - 1/2 teaspoon baking soda
07 - 1/4 teaspoon salt
08 - 2 large eggs, room temperature
09 - 1/2 cup whole milk
10 - 1/4 cup vegetable oil
11 - 1 teaspoon pure vanilla extract
12 - 1/2 cup sour cream
→ Glaze
13 - 1 cup powdered sugar, sifted
14 - 2 tablespoons milk
15 - 1/2 teaspoon pure vanilla extract
16 - 2 tablespoons unsweetened cocoa powder (optional)
# How To Cook:
01 - Preheat the oven to 350°F. Lightly grease a donut pan to prevent sticking.
02 - In a large bowl, whisk together all-purpose flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt until evenly mixed.
03 - In a separate bowl, whisk the eggs, whole milk, vegetable oil, vanilla extract, and sour cream until the mixture is smooth and uniform.
04 - Add the wet mixture to the dry ingredients and stir gently until just combined, taking care not to overmix to maintain a tender texture.
05 - Transfer the batter to a piping bag or resealable plastic bag with a corner snipped. Pipe the batter into each donut cavity, filling about two-thirds full.
06 - Bake for 12 to 15 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
07 - Allow the donuts to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
08 - Whisk together powdered sugar, milk, vanilla extract, and cocoa powder (if making chocolate glaze) until smooth and glossy.
09 - Dip the cooled donut tops into the glaze and return them to the wire rack. Let the glaze set for 10 to 15 minutes before serving.
# Expert Tips:
01 -
- They're baked, not fried, so you get all the indulgence without the guilt or the oil splatters.
- The sour cream keeps them impossibly moist for days, which means you can actually make them ahead.
- The glaze is so silky and chocolatey that people always ask if you bought them from a professional bakery.
02 -
- Don't overmix the batter once the wet and dry ingredients meet, or you'll end up with dense, tough donuts instead of fluffy ones.
- Make sure your donuts are completely cool before glazing—if they're even slightly warm, the glaze will slide right off and puddle on the rack.
03 -
- If you don't have a donut pan, you can bake these in a muffin tin and skip the hole—they'll taste just as good, just rounder.
- A light touch with the piping bag is key; steady pressure and consistent motion fill the cavities evenly so all your donuts bake at the same rate.