These small batch baked chocolate donuts are rich and moist with a chocolate glaze and rainbow sprinkles. This recipe makes 6 donuts, so perfect for small batch baking, but can easily be doubled or tripled if you need a larger batch!
How to Make Small Batch Baked Chocolate Donuts
Make the Donuts
Preheat the oven to 350 and spray a donut pan with nonstick spray. My favorite is Baker’s Joy, but any nonstick spray with flour will work. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
In another bowl, whisk together the egg and sugar until lightened in color, about 2-3 minutes. Add in the vanilla, milk, sour cream, and melted butter. Whisk to combine.
Pour the wet ingredients into the dry and fold together with a rubber spatula. Mix until just combined. It will be thick. Pour the batter into a piping bag (or large ziplock bag) and cut off the tip. Pipe into the donut pan, filling 3/4 of the way full. Bake at 350 for 10-11 minutes, or until a toothpick comes out mostly clean, with a few moist crumbs attached. Let cool in the pan for 2-3 minutes, then flip out onto a cooling rack to cool completely.
Make the Chocolate Glaze
The glaze for these donuts is super easy, just semi sweet chocolate and coconut oil. I love mixing in a little coconut oil with melted chocolate because of the beautiful shine it gives the chocolate. Add the chocolate chips and coconut oil to a glass bowl. Microwave in 20 second increments until melted and smooth.
Once donuts are cool, dunk them in the melted chocolate and top with sprinkles. Enjoy!
Small Batch Baked Chocolate Donuts
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 6 Donuts
Description
Small batch baked chocolate donuts with chocolate glaze and rainbow sprinkles.
Ingredients
- 1 C All Purpose Flour
- 1/4 C Cocoa Powder
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1 Lg Egg, at room temperature
- 1/2 C Granulated Sugar
- 1 tsp Vanilla Extract
- 1/3 C Whole Milk, at room temperature
- 1/4 C Sour Cream, at 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 oven to 350 and spray a donut pan with nonstick spray.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk the egg and sugar for 2-3 minutes, until it’s well combined and has lightened in color.
- Whisk in the vanilla, milk, sour cream, and melted butter.
- Pour the wet ingredients into the dry and fold together with a rubber spatula. Mix just until combined. It will be thick.
- Pour batter into a piping bag and cut off the tip. (a large ziplock bag will work as well)
- Pipe into the donut pan, filling 3/4 of the way full.
- Bake for 10-11 minutes, or until a toothpick comes out mostly clean with a few moist crumbs attached.
- Let cool in pan for 3-4 minutes, then flip out onto a cooling rack and cool completely.
For the Glaze
- Put the chocolate and coconut oil into a microwave safe bowl and microwave in 20 second increments until melted and completely smooth.
- Dunk the cooled donuts into the glaze and top with rainbow sprinkles.
Notes
*Donuts will keep on the counter for 2-3 days or up to a week in the fridge.
If you loved the recipe for these Small Batch Baked Chocolate Donuts, be sure to check out my Browned Butter Oreo Brownies and my Best Ever Chocolate Chip Cookies.
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