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If you’re in the mood for an easy donut recipe, this one is for you: the perfect Baked Chocolate Donuts, two ways: chocolate glazed and cinnamon sugar churro!

Baked Chocolate Donuts - this recipe is the perfect donut recipe! It's light and fluffy and they're served up glazed or cinnamon sugar churro style!

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I think that, subconsciously, my goal for summer is to win the #BestMom award. We are into week 4 of summer vacation now and Jordan has done the following things:

  • Gone to Hawaii
  • Attended a sleepover birthday party
  • Done a mall scavenger hunt
  • Had a pool party
  • Had two play dates
  • Had her cousin over for a sleepover
  • Saw Finding Dory
  • Had 3 sleepovers in one week; one at a friends’ and two at our house
  • Had a swim and sleepover party at our house with 6 of her friends
  • Seen her grandparents – twice
  • Toured San Francisco

She also survived four math tutoring sessions, a dance rehearsal, two dance recitals, trips to Target and Walmart, and her dad being gone for a week. You guys, I’m exhausted. Somewhere along the line I missed the “summer is easy” memo.

And, even with all that, I managed to make donuts for breakfast.

Baked Chocolate Cinnamon Sugar Churro Donuts recipe - this donut is SO GOOD!

I’m not a huge donut eater, but I could be. I absolutely love them and could eat a dozen Krispy Kremes in about 5 minutes. However, my waist would absolutely not approve of that so I stick to making donuts at home, and I bake them so they’re better for you. Plus, if they’re baked I can eat two!

When I first started this blog, donuts were a HUGE thing. Everyone had donut pans and was posting recipe after recipe in all the flavors you could ever dream of. I even posted peanut butter donuts and mocha ones, and even ones with avocado. Then the donut craze passed by and my donut pan was pushed to the back of the cabinet.

Last week I all of a sudden was totally craving a nice, cakey, baked chocolate donut. I dusted off the donut pan and got to work.

The donut recipe itself is easy, one bowl, no mixer. Just stir it up with a wooden spoon and then pipe it into your donut pan. TIP: put your batter in a gallon size ziploc bag, then cut off one corner and pipe the batter into the pan. If you only have one pan, you’ll need to bake and cool the donuts a few minutes, then pop them out and refill the pan to finish the batch.

(Don’t have a donut pan? No worries, use a mini muffin tin!)

Once they came out of the oven, I had to decide chocolate glazed or cinnamon sugar churro? That’s like Sophie’s Choice to me, so I made both.

Baked Chocolate Donuts Recipe two ways: Glazed and Cinnamon Sugar Churro

The chocolate glaze whisks up easily with just some powdered sugar, cocoa, and International Delight coffee creamer. I love using the creamer in the glaze because it adds some extra flavor. You can use your favorite, like Caramel Macchiato, French Vanilla, or Sweet Cream. I dipped the donuts in the glaze, and then sprinkled them with sprinkles. These would be so pretty with 4th of July colors, or even Christmas sprinkles!

The cinnamon sugar churro topping is even easier than the glaze: simply dip the donuts in melted butter then roll in cinnamon sugar. The spicy cinnamon pairs so well with the chocolate (like chocolate snickerdoodles) and I love the crunch the sugar gives the donut. The cinnamon sugar ones were my favorite (and Jordan’s too).

This really is the best chocolate donut recipe I’ve had, and I’ve tried a lot of them, believe me. In my donut heyday I was making them weekly!

Baked Chocolate Donuts - this recipe is the perfect donut recipe! It's light and fluffy and they're served up glazed or cinnamon sugar churro style!

Which topping would you like best?

Stack of three perfectly baked chocolate donuts with rainbow sprinkles on top

Baked Chocolate Donuts with Chocolate Glaze

5 from 2 votes
These are the PERFECT Baked Chocolate Donuts! This recipe gives light and fluffy donuts two ways: chocolate glazed or cinnamon sugar churro!
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Yield 9 donuts
Serving Size 1 donut

Ingredients
 

For the Donuts:

  • 1 cup (124g) all-purpose flour
  • ¼ cup (20g) unsweetened cocoa powder
  • ½ teaspoon baking soda
  • teaspoon salt
  • ½ cup (100g) granulated sugar
  • ½ cup milk (see note)
  • 1 large egg
  • 2 tablespoons (30ml) vegetable oil
  • 1 teaspoon vanilla extract

For the Chocolate Glaze (makes enough for the entire batch):

  • 1 cup (113g) powdered sugar
  • 3 tablespoons (15g) unsweetened cocoa powder
  • 2 tablespoons (30ml) milk
  • 1 teaspoon corn syrup
  • Sprinkles optional

For the cinnamon sugar donuts (makes enough for the entire batch):

  • 5 tablespoons (71g) unsalted butter , melted
  • 1 cup (200g) granulated sugar
  • 2 tablespoons ground cinnamon
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Instructions

  • Preheat oven to 350°F. Spray donut pan(s) with nonstick cooking spray.
  • Whisk flour, cocoa, soda, salt, and sugar in a medium bowl. Set aside.
  • Whisk the milk, egg, oil, and vanilla in a measuring cup. Whisk into dry ingredients.
  • Transfer the batter to a large gallon size resealable bag. Cut off one tip and pipe into prepared donut pan(s).
  • Bake for 7-8 minutes until a toothpick just comes out clean. Let cool in pans for about 10 minutes, then carefully remove and top with glaze or cinnamon sugar topping.
  • Glaze: whisk powdered sugar and cocoa, then whisk in milk and corn syrup slowly. Dip the cooled donuts upside down in the glaze and place them on a cookie sheet or flat surface, glaze side up. Sprinkle with sprinkles. Let sit for about 20 minutes for the glaze to set.
  • Cinnamon sugar topping: Whisk sugar and cinnamon in medium bowl. Dip donuts in melted butter, then dredge in cinnamon sugar. Once you’re done with all of them, give them a second dusting in the cinnamon sugar.
  • Best eaten the day they’re made, but they’ll last up to 2 days in an airtight container.

Recipe Notes

  • Recipe makes 8-9 donuts. If you only have one donut pan, fill and bake 6, let them cool 10 minutes, then remove them from the pan, respray the pan with nonstick cooking spray and fill with the rest of the batter. You can also make these as mini muffins. Baking time will be affected.
  • You can use any kind of milk (regular, low or fat-free or nondairy)
  • The corn syrup is optional but helps the glaze dry shiny and harder than without it.
  • You can use dutch-process cocoa in the glaze, but it has not been tested in the donuts themselves (baking soda can affect the outcome when mixed with the acids in dutch process cocoa).

Recipe Nutrition

Serving: 1donut | Calories: 348kcal | Carbohydrates: 63g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 110mg | Potassium: 120mg | Fiber: 3g | Sugar: 48g | Vitamin A: 253IU | Vitamin C: 0.1mg | Calcium: 51mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Breakfast
Cuisine American

See more of my coffee creamer recipes here!

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This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

 

Last Updated on May 13, 2019



Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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11 Comments

  1. I just recently got a donut pan and my kids are loving me making donuts once a week. Though I am sure they wish it was more than that. lol I am making these right now. Just came out of the oven. I halved the recipe to make half plain since my daughter dislikes chocolate. I added a little bit of cinnamon for her for added flavor. I have a feeling we’ll be making these again and again. 🙂