Continuing my yearly donut recipe tradition with this Fluffy Chocolate Donut Recipe! Recently, I got a really nice mini donut pan that makes an assortment of 4 donuts and I couldn’t resist baking something with it.
In the same tone as my other recipes, the making of these fluffy baked chocolate donuts is relatively easy. Firstly, it’s an one-bowl recipe. Next, it’s also rather foolproof and hard to go wrong with simple mixing!
The biggest challenge for this recipe would be to decorate these little donuts. I melted two different types of chocolates (ruby and dark). Then, I also prepared various toppings including baked almonds, rainbow sprinkles, and caramel. This allows an assortment of flavours and looks through different styles of decoration!
Additionally, for a bigger challenge, you can consider splitting the batter into two before pouring in the flour and baking powder. This allows you to create two different flavoured donuts (vanilla and chocolate) for me.
One last tip I have for making these donuts is to pipe your batter into each pan. Doing so distributes the batter evenly and filling. Finally, do hit your pan against the counter gently to dislodge excessive air bubbles!
Without further ado, the recipe.
For those who are curious, I got my 12-mini donut pan from Chefmade (retailer Wheat Singapore). Ingredients in this recipe are mainly sourced from Wheat Singapore (discounted in-house brand items for Christmas!).
Fluffy Baked Chocolate Donuts Recipe
by Javier Tan December-03-2022
These Fluffy Baked Chocolate Donuts are moist, fluffy and complement many different toppings and glazes! Best of all, they are easy to make.
Ingredients (For Donuts)
1 and 1/2 Cup or 170g of All-Purpose / Plain / Cake Flour, sifted
2 Tbspns or 28g of Cocoa Powder, Sifted
1/3 Cup or 80g of Granulated Sugar (If you’re eating them plain, add 100g sugar)
2 Teaspoons or 8g of Baking Powder, sifted
2 Large Eggs, approx 55g each incl. shell
1 Teaspoon or 5ml of Vanilla Essence
2 and 1/2 Tablespoons or 40g of Vegetable Oil, Flavourless
2 and 1/2 Tablespoons or 40g of Butter, Melted
1/2 Cup or 120ml of Milk, Room Temperature
Ingredients (Suggested Toppings)
3/4 Cup or 160g of Chocolates, Melted
Approx. 1/4 Cup of Sprinkles
Pre-heat your oven to 200 degrees C or 400F.
In a large mixing bowl, mix together the vegetable oil, melted butter, 2 eggs and vanilla.
Then, combine the sifted dry ingredients (flour, cocoa powder, baking powder) with sugar in a separate bowl.
You can divide the batter into two here if you’re making different flavours.
Whisk in half the milk, then followed by half the dry ingredients. Do so twice, and for the final stage, you can try folding to ensure all the dry ingredients are well-incorporated. The batter should be clumpy.
Oil the donut pan with flavourless vegetable oil and fill them halfway full. If they’re over filled, they will look more like scones (speaking from experience here!).
Bake for 8 – 12 minutes or until golden brown and the doughnuts have slightly retracted from the pan.
Unmould and wait for these to cool before decorating.
Serve and enjoy!
Prep time: 3
Cook time: 2
Total time: 0
Yield: 12 Fluffy Chocolate Donuts
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Store at room temperature for up to 5 days for a week. Optimally, eat it within 4 days! However, storage varies depending on toppings and they might have to be refrigerated.
Feel free to ask if you require clarifications!
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