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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!
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.
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.
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!
Which topping would you like best?
Baked Chocolate Donuts {Glazed + Cinnamon Sugar Churro}
Ingredients
For the Donuts:
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup International Delight Coffee Creamer or milk
- 1 large egg
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
For the Chocolate Glaze (makes enough for the entire batch):
- 1 cup powdered sugar
- 3 tablespoons unsweetened cocoa powder
- 4 tablespoons International Delight Coffee Creamer any flavor
- Sprinkles optional
For the Churro topping(makes enough for the entire batch):
- 5 tablespoons unsalted butter melted
- 1 cup granulated sugar
- 2 tablespoons ground cinnamon
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 creamer or 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 donut pan(s).
- 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.
- 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 churro topping.
- Glaze: whisk powdered sugar and cocoa, then whisk in coffee creamer 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.
- Churro 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.
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
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. 🙂