Double chocolate glazed donuts - rich and decadent enough to satisfy any chocolate lover's cravings, but simple enough to bake with your eyes closed 😉
There's something about these double chocolate glazed donuts that remind me of ordinary Saturday mornings when I was a kid that we're made just a little extra special with a sprinkle donut. If you have that same memory, you're going to love these! These cute mini donuts are made with two types of cocoa powder and melted chocolate, so you know they're ultra chocolatey! Don't let the long(ish) list of ingredients deter you - these truly are super easy to make and take less than an hour start to finish!
- Cocoa Powder: I used a combination of dutch process and black cocoa powder for a more rich & intense chocolate flavor. Alternatively, you can use just dutch process cocoa powder for a total of 20g (¼ cup).
- Chocolate: Use high-quality semi-sweet or bittersweet chocolate that is meant for baking. My favorite is Guittard!
- Coffee: You'll need a small amount of freshly brewed hot coffee to "bloom" the cocoa powder. Alternatively, you can use freshly boiled water.
- Flour: You'll need 60g of all-purpose flour, which is ½ cup. If you choose to weigh with measuring cups, be very careful!
- Sugars: You'll need both granulated sugar and brown sugar (light or dark).
- Leaveners: Just baking powder!
- Oil: Use any neutral oil, such as vegetable, canola, or light-tasting extra virgin olive oil. Since there's such a small quantity, you could likely use melted coconut oil, as well.
- Dairy: For the correct moisture balance and texture, use whole (full fat!) milk and greek yogurt. You'll also need a bit of heavy cream for the glaze!
- Egg: Just one egg!
Yes, but it won't make very many. I would recommend doubling the recipe or using this Dark Chocolate Malt Snack Cake recipe and bake them at 350 degrees F for 16 minutes.
This chocolate glaze is a simple ganache made with heavy cream and chocolate. Typically, ganache is made by bringing the heavy cream to a simmer and then pouring over the chocolate. But since this is such a small amount, I find that it's easier to just heat the heavy cream in the microwave for about 30 seconds, then adding the chocolate and stirring until smooth. Be wary of over-heating the cream or chocolate or the ganache might split. When ganache splits, the fat solids separate and it appears grainy. If this happens, sometimes it can be fixed by adding a splash of cold heavy cream or small amount of butter.
- Donut pan: Use either a mini metal donut pan or regular size donut pan - whichever one be sure to use metal! I find that silicone molds don't work very well.
- Kitchen scale: You'll need a kitchen scale to weigh all of your ingredients (read why below)!
If you do not have a donut pan, you can use a muffin pan and aluminum foil to create the center holes. Just shape the aluminum foil into logs with flat bottoms so they can stand up straight in the pan. Spoon or pipe the batter around the logs and bake as directed.
Other donut recipes you'll love
How to accurately measure ingredients for baking
All of the recipes on this blog are carefully developed to create incredibly delicious baked goods that you can easily recreate in your own kitchen with success. The only way this is possible is to standardize the way ingredients are measured - by weight. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), I can ensure that you can make the recipe accurately and with less cleanup! All you need is this kitchen scale.
If you would like to convert the recipe to volume measurements, this is the best conversion chart. If you chose to do this, I cannot promise a good result as I do not test my recipes with this method.
Trust me, once you try baking in grams you'll never turn back!
Happy baking! x
Double Chocolate Glazed Donuts
For the chocolate donuts:
- 14 g dutch process cocoa powder
- 6 g black cocoa powder
- 42 g semisweet or bittersweet chocolate
- 35 g hot coffee
- 60 g all-purpose flour
- 36 g granulated sugar
- 25 g brown sugar
- ¼ teaspoon salt
- ½ teaspoon baking powder
- 30 g neutral oil
- 25 g whole milk, room temp
- 25 g whole milk greek yogurt, room temp
- 1 egg, room temp
- ½ teaspoon vanilla paste or extract
For the chocolate glaze:
- 56 g heavy cream
- 56 g semisweet or bittersweet chocolate
For the chocolate donuts:
- Preheat the oven to 350 degrees F (180 degrees C) and grease a mini metal donut pan with melted butter, oil, or baking spray.
- In a medium bowl, combine the cocoa powders, chocolate, and hot coffee together. If the chocolate does not fully melt, heat in the microwave in 20 second intervals until fully melted.
- In a large bowl, whisk together the flour, sugars, salt, and baking powder.
- To the dry ingredients, add the oil, milk, yogurt, egg, and vanilla. Whisk until fully combined.
- Add in the chocolate mixture and whisk until fully combined.
- Spoon the batter into the prepared donut pan about half way full. Careful not to over-fill!
- Bake for 8-10 minutes or until a toothpick inserted comes out clean.
- Transfer donuts to wire rack to cool completely before dipping in the chocolate glaze and topping with sprinkles.
For the chocolate glaze:
- In a small bowl, heat the heavy cream in the microwave for about 30 seconds.
- Add in the chocolate and stir until fully combined and smooth.
- Dip each donut in the glaze and top with chocolate sprinkles!
- Store donuts at room temperature in an air-tight container for up to 3 days.
Loved these donuts so much! So fudgy and delicious, will definitely make again!!