These small-batch baked chocolate donuts are rich, moist, and finished with a glossy chocolate glaze and rainbow sprinkles. This recipe yields six donuts — ideal for small households or when you want a fresh treat without making a large batch. You can easily double or triple the ingredients if you need more.
How to Make Small Batch Baked Chocolate Donuts
Make the Donuts
Preheat the oven to 350°F and spray a donut pan with a nonstick baking spray. In a large bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set the dry mixture aside.
In a separate bowl, whisk the egg and granulated sugar for 2–3 minutes until the mixture lightens in color and becomes slightly frothy. Add the vanilla extract, whole milk, sour cream, and melted butter, whisking to combine.
Pour the wet ingredients into the dry ingredients and fold them together with a rubber spatula until just combined; the batter will be thick. Transfer the batter to a piping bag or a large zip-top bag and snip off the tip. Pipe the batter into the donut pan, filling each cavity about three-quarters full. Bake at 350°F for 10–11 minutes, or until a toothpick inserted comes out mostly clean with a few moist crumbs attached.
Allow the donuts to cool in the pan for 2–3 minutes, then carefully remove them and place them on a cooling rack to cool completely before glazing.
Make the Chocolate Glaze
The glaze is simple and shiny: semi-sweet chocolate combined with a bit of coconut oil. Place the chocolate chips and coconut oil in a microwave-safe bowl and heat in 20-second intervals, stirring between bursts, until the mixture is fully melted and smooth. The coconut oil helps give the glaze a glossy finish and a smoother texture.
Once the donuts are completely cool, dip each one into the melted chocolate, letting any excess drip off, then add rainbow sprinkles if desired. Allow the glaze to set for a few minutes, then serve and enjoy.
Small Batch Baked Chocolate Donuts
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- Author: Elizabeth Buuck
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 6 Donuts
Description
Small-batch baked chocolate donuts with a glossy chocolate glaze and optional rainbow sprinkles — quick to make and perfect when you want a fresh treat for a few people.
Ingredients
Scale
- 1 C All-Purpose Flour
- 1/4 C Unsweetened Cocoa Powder
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1 Large Egg, room temperature
- 1/2 C Granulated Sugar
- 1 tsp Vanilla Extract
- 1/3 C Whole Milk, room temperature
- 1/4 C Sour Cream, room temperature
- 2 TBSP Salted Butter, melted
For the Chocolate Glaze
- 1 C Semi-Sweet Chocolate Chips
- 2 TBSP Coconut Oil
Rainbow sprinkles, optional
Instructions
- Preheat the oven to 350°F and spray a donut pan with nonstick spray.
- Whisk the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.
- In another bowl, whisk the egg and sugar for 2–3 minutes until lightened in color.
- Stir in the vanilla, milk, sour cream, and melted butter until combined.
- Fold the wet ingredients into the dry ingredients with a rubber spatula, mixing just until combined; the batter will be thick.
- Transfer the batter to a piping bag or a large zip-top bag and cut off the tip.
- Pipe the batter into the donut pan, filling each cavity three-quarters full.
- Bake 10–11 minutes, or until a toothpick inserted comes out mostly clean with a few moist crumbs attached.
- Cool in the pan for 2–3 minutes, then transfer the donuts to a cooling rack to cool completely.
For the glaze
- Combine the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 20-second intervals, stirring between, until smooth and fully melted.
- Dip the cooled donuts into the glaze, add sprinkles if desired, and let the glaze set before serving.
Notes
Store donuts at room temperature for 2–3 days or refrigerate for up to a week. For best texture, bring chilled donuts to room temperature before serving.
If you enjoyed these Small Batch Baked Chocolate Donuts, try other chocolate favorites in your collection for more simple, delicious options.