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Chocolate donuts with rainbow sprinkles

Small Batch Baked Chocolate Donuts

  • Author: Elizabeth Buuck
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 6 Donuts 1x


Small batch baked chocolate donuts with chocolate glaze and rainbow sprinkles.


  • 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


  • 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.


*Donuts will keep on the counter for 2-3 days or up to a week in the fridge.

Keywords: small batch donuts, small batch baking, baked donuts, baked chocolate donuts