Soft cake doughnuts with a smooth, glossy chocolate glaze.
These Chocolate Frosted Doughnuts are a nostalgic treat, featuring a soft cake doughnut base topped with a rich chocolate glaze. Perfect for a sweet breakfast or an indulgent snack.
Why you'll want it now, Indulge in the classic bakery-style chocolate topping.
Why this recipe works
The combination of baking powder and baking soda ensures these doughnuts rise perfectly, while the buttermilk adds tenderness to the crumb. The chocolate glaze, made with real cocoa, gives a glossy finish that hardens just enough for a satisfying bite.
Equipment
Mixing bowls
Whisk
Doughnut pan (standard size)
Wire rack
Small saucepan
How to make it
Preheat your oven to 350°F (175°C) and lightly grease a standard doughnut pan.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In another bowl, combine the buttermilk, eggs, melted butter, and vanilla extract.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Spoon the batter into the prepared doughnut pan, filling each cavity about 3/4 full.
Bake for 15 minutes, or until the doughnuts spring back when lightly pressed.
Allow the doughnuts to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
For the glaze, whisk together powdered sugar, cocoa powder, milk, and vanilla extract in a small saucepan over low heat until smooth and glossy.
Dip the top of each cooled doughnut into the glaze, allowing any excess to drip off before placing back on the wire rack to set.
Enjoy these chocolate frosted doughnuts with a cup of coffee for a delightful treat that brings back memories of your favorite bakery.
How you'll know it's ready
The doughnuts are ready when they spring back lightly when pressed and have a smooth top.
Convection oven? (and if you don't have one)
For those using a convection oven, reduce the baking temperature to 325°F (160°C) and start checking for readiness a few minutes early. Regular ovens should follow the recipe as is.
Frosting, filling & glaze notes
The glaze should be smooth and fall in a slow ribbon from the spoon, setting into a glossy finish on the doughnuts.
Troubleshooting
If doughnuts are too dense, ensure your baking powder and baking soda are fresh.
For a thicker glaze, add more powdered sugar until desired consistency is reached.
To prevent the doughnuts from sticking, make sure the pan is well-greased.
If the glaze is too runny, reduce the milk slightly.
Storage
Store glazed doughnuts in an airtight container at room temperature for up to 2 days.
Make ahead
The doughnuts can be baked a day ahead and glazed just before serving to maintain their fresh appearance.
Variations
Try adding a teaspoon of instant espresso powder to the glaze for a mocha flavor.
Top the glazed doughnuts with sprinkles for a fun twist.
Swap the chocolate glaze for a vanilla glaze by omitting the cocoa powder and adding a bit more vanilla extract.
Frequently asked questions
Can I make these doughnuts without a doughnut pan?
Yes, you can use a muffin pan instead, but the shape will be different. Fill each muffin cup about halfway and adjust baking time as needed.
How do I keep the doughnuts soft overnight?
Store them in an airtight container to maintain their softness.
Can I freeze these doughnuts?
Yes, freeze unglazed doughnuts in a single layer, then glaze after thawing.
What can I use instead of buttermilk?
You can use a buttermilk substitute by mixing 1/2 cup of milk with 1/2 tablespoon of lemon juice or vinegar and letting it sit for a few minutes.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
