There’s just something about chocolate doughnuts that makes me smile. These made my day instantly better!
This chocolate doughnut recipe is super fast. If you have all of the ingredients, you’re about thirty minutes away from savoring this sweet treat! Plus, this recipe is a one-bowl batter too; just whisk the dry ingredients together, then gently stir in the wet ingredients.
These doughnuts are baked, not fried, so you’ll need doughnut pans to make this recipe. Bake 8-10 minutes, let cool for a few minutes, then use a small spatula to pop them out of the pan. These chocolate doughnuts are delicious as-is or tossed warm with cinnamon-sugar, but the frosting is TO DIE FOR.
These are quite rich. Admittedly, these are not what I would consider breakfast doughnuts – I eat these for dessert – but whatever time of day you eat them, I hope you love them as much as I do!
Chocolate Doughnuts
Makes 12
1 1/2 cups all-purpose flour
1/2 granulated sugar
1/4 cup cocoa powder
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 large egg
1 cup low-fat buttermilk
1/4 cup vegetable oil
1 tsp vanilla extract
For the frosting:
3 Tbsp butter
1 cup semi-sweet chocolate chips
1 Tbsp light corn syrup
Sprinkles, if desired
- Preheat oven to 350 degrees. Grease two doughnut pans.
- Whisk together dry ingredients.
- Add egg, buttermilk, oil, and vanilla and stir until combined.
- Spoon batter evenly into prepared doughnut pans.
- Bake for 8-10 minutes or until doughnuts spring back when lightly touched.
- Cool in the pan for five minutes.
- Use a small spatula to gently pop doughnut out of pan. Cool completely.
- To make the frosting, melt butter over low heat and whisk in chocolate chips and corn syrup until smooth and glossy. Let cool slight and spread on doughnuts. Top with sprinkles if desired.
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