Soft Chocolate Donuts (Printable)

Soft, rich chocolate treats baked and glazed with silky chocolate icing for delightful enjoyment.

# What You Need:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1/2 cup granulated sugar
04 - 1 1/2 tsp baking powder
05 - 1/4 tsp baking soda
06 - 1/4 tsp salt

→ Wet Ingredients

07 - 2 large eggs
08 - 1/2 cup whole milk
09 - 1/4 cup unsalted butter, melted
10 - 1 tsp vanilla extract

→ Chocolate Glaze

11 - 1 cup powdered sugar
12 - 3 tbsp unsweetened cocoa powder
13 - 3 to 4 tbsp milk
14 - 1/2 tsp vanilla extract

# How To Cook:

01 - Preheat the oven to 350°F. Lightly grease a donut pan with butter or nonstick spray.
02 - In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
03 - In a separate bowl, beat eggs, then add milk, melted butter, and vanilla extract. Stir until fully combined.
04 - Pour the wet ingredients into the dry ingredients and gently stir until just combined, avoiding overmixing.
05 - Transfer batter to a piping or zip-top bag and pipe evenly into the prepared pan, filling each cavity about three-quarters full.
06 - Bake for 10 to 12 minutes or until a toothpick inserted in the donuts comes out clean.
07 - Allow the donuts to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
08 - Whisk powdered sugar, cocoa powder, milk, and vanilla until smooth.
09 - Dip cooled donuts into the glaze, letting excess drip off, then return to the wire rack to set.

# Expert Tips:

01 -
  • They're foolproof to bake—no deep frying means less mess and more peace of mind.
  • The glaze is thick enough to coat beautifully but thin enough to pour without overthinking it.
  • Fresh out of the oven, they're impossibly soft; the cocoa powder gives them real depth without being bitter.
02 -
  • Don't skip the cooling step—dipping warm donuts causes the glaze to slide right off and leaves bare patches.
  • If your glaze is too thick, add milk a teaspoon at a time; too thin, and it won't coat properly or set.
  • Store them in an airtight container with parchment between layers so they don't stick together.
03 -
  • A piping bag with a large round tip lets you fill the donut pan faster and more evenly than spooning.
  • If your batter seems thick, it's better thick than thin—thin batter spreads and creates flat donuts instead of puffy ones.

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