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baked chocolate glazed doughnuts // cait's plate

baked chocolate glazed doughnuts

  • Author: Cait
  • Prep Time: 10
  • Cook Time: 8
  • Total Time: 18 minutes
  • Yield: 8-10 doughnuts (more or less depending on how much you fill each) 1x


these fluffy baked chocolate glazed doughnuts are a close rival to your favorite doughnut shop version and are easily made at home!



For the Doughnuts:

  • 1 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup granulated sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon pure vanilla extract
  • 1 large egg
  • 6 tablespoons plain whole milk greek or skyr yogurt (I used siggi’s 4%)
  • 1/4 cup whole milk
  • 1/4 cup canola oil

For the Glaze:

  • 1 1/2 cups powdered sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla


  • Preheat oven to 375 degree F and grease two 6 hole doughnut pans (or use a muffin pan!)
  • Add flour, coca powder, baking soda and salt together into a sifter and sift through into a bowl.  Add sugar and whisk to combine then set aside.
  • In a separate bowl, combine beaten egg, vanilla, greek yogurt, milk and oil and whisk to combine.
  • Add wet to dry ingredients and gently fold using a rubber spatula until just combined
  • Add everything into a piping bag (or a ziploc bag) then cut the tip.  Pipe batter into prepared dough pan filling until you’ve reach just below the very top.  Repeat for remaining batter. *(see note)
  • Carefully lift and drop the pan several times on a hard surface to allow batter to settle.
  • Place in the oven and bake for 8 minutes or until the doughnuts spring back after you touch them.
  • Remove and cool in the pan for 5-10 minutes on a wire cooling rack then turn out and allow to cool another 5-10 minutes.
  • Once cooled, mix together powdered sugar, milk and vanilla.  Place a piece of parchment paper under the cooling rack then carefully dip fully cooled doughnuts into it on both sides replacing back on the rack to allow the glaze to set.
  • Once glaze has set, enjoy!


* You don’t have to use this technique to get the batter into the pan, I find it’s just much easier.

* If making in a standard muffin pan, cook time will likely be longer.  I would start at 10 minutes and add 2 minutes after every check 

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