Small Batch Baked Chocolate Donuts with Vanilla Glaze
Soft, cakey chocolate donuts baked in a six-cavity donut pan and topped with an optional vanilla glaze. No frying or yeast required!
Servings 6 donuts
Calories 247kcal
Equipment
Ingredients
Chocolate Donuts
- ⅔ cup all-purpose flour
- 2 tablespoons plus 2 teaspoons cocoa powder
- ¼ cup granulated sugar
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- 1 large egg lightly beaten
- ⅓ cup whole milk
- 1 tablespoon butter melted
- 2 teaspoons vegetable oil
- ½ teaspoon vanilla extract
Optional Vanilla Glaze
- 1⅓ cups powdered sugar
- ½ teaspoon vanilla extract
- 4 tablespoons milk
- 1 pinch salt optional
Instructions
For the Donuts
- Preheat oven to 350°F. Lightly grease a 6-cavity donut pan.
- In a large bowl, sift together flour, cocoa powder, sugar, baking powder, and salt.
- In a separate bowl, whisk together egg, milk, melted butter, oil, and vanilla.
- Stir wet ingredients into dry ingredients until just combined. Add a little more milk if the batter is too thick.
- Fill donut cavities about ¾ full. Bake for 15 minutes, or until a toothpick comes out clean.
- Cool in the pan for 5 minutes.
For the Glaze
- Stir glaze ingredients together until smooth.
- Place parchment paper beneath a cooling rack to catch drips.
- Dip both sides of the warm donuts into the glaze, then place on the rack.
- Once all the donuts are glazed, dip one or both sides again if you're feeling a little extra sweet today!
Notes
The vanilla glaze is optional. Nutrition information includes the glaze; skipping it will reduce the calories and sugar per donut.
Nutrition
Calories: 247kcal | Carbohydrates: 48g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 35mg | Sodium: 161mg | Potassium: 88mg | Fiber: 1g | Sugar: 36g | Vitamin A: 136IU | Calcium: 77mg | Iron: 1mg