After trying my first baked donuts, Baked Apple Cider Donuts last fall, I was in love with homemade baked donuts. They are different from the deep fried cake donuts. They are like a very light cake.
After eating an apple cider donut, my grandson asked for chocolate donuts with chocolate sprinkles and of course that had to happen! For the first go at them, he wanted to help me make them and dip them in the chocolate and decorate with the chocolate sprinkles and some Christmas confetti sprinkles that were in my Christmas stocking. The recipe was a hit!
This week there was another excuse to make them. I had to do something chocolate for Valentine’s Day!
Thank you, Julie at cookedbyjulie.com, for this great recipe for baked chocolate donuts. These are chocolatey yumminess at its best!
Valentine’s Day Chocolate Sprinkle Donuts
- 2 cups flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup sugar
- 1 cup milk
- 2 large eggs
- 4 tablespoons butter, melted
- 2 teaspoons vanilla
Grease a donut pan and set aside.
Preheat the oven to 350 degrees.
Set out two mixing bowls. Sift or sieve the flour, cocoa powder, baking powder, baking soda and salt in one bowl. Whisk together the sugar, milk, eggs, butter and vanilla. Whisk the wet ingredients and dry ingredients together until the batter is smooth.
You are going to have about 4 cups of batter. Put your hand inside a large ziplock bag and place one point down on the bottom of in a tall glass and fold the bag out over the sides. Spoon half of the batter into the bag. Zip it shut and cut a 3/4″ piece off the point. Squeeze out the batter in a circular motion into the prepared pan, going around twice until the mold is about 3/4’s full. (I like to shake the pan back and forth to make the batter smooth and this way I am able to see if they are all evenly full.)
If you only have one pan, bake the first batch. It takes about 10 to 11 minutes in my oven. It may only take 8 to 9 minutes in yours. You want to catch them just as they bounce back to they don’t get dried out, so check on them at 8 minutes and if your finger leaves a dent, go another 2 minutes.
While the first batch is cooking, put the zip lock bag back in the glass and fill with the remaining batter, and get a cookie rack out. When the first batch is done, turn the pan over so the donuts fall out on to the cookie rack, wash and re-grease the pan and continue with the second batch.
For my pan, where the middle that creates the hole doesn’t come all the way up to the top, I need to use a pointed serrated knife to cut out the dough that has filled in part of the donut holes. I do this once they have cooled down enough.
Let the donuts cool as you make the glaze.
- 1 -2 tablespoons milk
- 2 tablespoons butter
- 1 teaspoon vanilla
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup powdered sugar
Place 1 tablespoon of milk, butter and vanilla in a small skillet over low heat. When the butter has melted, remove from the heat and stir in the chocolate chips. Wait about 15 seconds, then start to stir and continue stirring until the chips are melted and the mixture is smooth. Add the sugar and stir until smooth. If the mixture is too thick to dunk the donuts into, you can thin it down adding a little more milk.
Dunk the donuts in the glaze and set back on the cookie rack. Wait a few minutes before adding the sprinkles but not too long or they will roll right off.