Yummy glazed chocolate donuts without frying! My family loved these! I don't fry anything,so was happy to find this recipe. You can also sprinkle these with toppings after dipping into the glaze.


Recipe Summary

15 mins
10 mins
15 mins
40 mins
11 donuts


Original recipe yields 11 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C). Spray 11 donut cups with cooking spray.

  • Mix flour, sugar, cocoa powder, baking powder, baking soda, and salt together in a bowl. Beat in 3/4 cup plus 2 tablespoons milk, eggs, 2 tablespoons melted butter, and vanilla extract using an electric mixer. Beat until well blended.

  • Pour batter into a zip-top bag and cut off 1 corner. Fill each donut cup about 3/4 full using the zip-top bag.

  • Bake in the preheated oven until a toothpick inserted into a donut comes out clean, about 10 minutes. Allow to cool slightly, 5 to 10 minutes.

  • While donuts cool, combine 1/4 cup butter, cream, milk, corn syrup, and vanilla extract in a small saucepan over medium-low heat until butter is completely melted, 2 to 3 minutes. Reduce heat to low and stir in bittersweet and semisweet chocolate until melted, 2 to 3 minutes more. Remove from heat and whisk in powdered sugar to combine. Dip each cooled donut into the glaze and let cool and set, about 15 minutes.

Nutrition Facts

317 calories; protein 5.4g; carbohydrates 52.5g; fat 10.6g; cholesterol 54.1mg; sodium 438.9mg. Full Nutrition

Reviews (2)

Read More Reviews
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I halved the doughnut portion of the recipe and made the full glaze portion and made it as written, using gluten-free all-purpose flour. I ended up with 8 doughnuts and too much glaze, I probably should have halved that as well. My family gave these 5 stars and loved them. Read More
Rating: 5 stars
We loved the chocolate donuts. I live at high altitude, (5,089 Feet.) I didn't have to make any adjustments for the high altitude. I will definitely make these donuts again. I added an extra T. of milk because the batter was thick. The recipe stated it made 11 donuts. I had enough batter to make 12 donuts and 2 small tart pans, (I baked the tarts for 10 minutes.) I have Wilton donut pans, maybe the pans are smaller than other brands. Bake until a toothpick inserted in the tarts comes out clean. I would suggest sifting the powdered sugar and using a mixer to mix the glaze. Sifting the powdered sugar helps prevent lumpy glaze. I also had to add 2 T. of milk to thin the glaze. I might not need more milk if I would of used a spoon to add the powdered sugar to the measuring cup. Read More