Homemade chocolate frosted donuts are baked, not fried, and topped with a thick chocolate glaze. This easy recipe for moist and buttery donuts will quickly become a favorite breakfast treat. Cover them completely in sprinkles and you’ll find yourself eating more than just one!
You are watching: How To Make Chocolate Frosting For Donuts
Do you have a donut pan? Add this fun baking tool to your collection because today we’re making chocolate frosted donuts. Then use it to make banana donuts, baked sprinkle donuts, and any of my other baked donut recipes!
Why You’ll Love These Baked Donuts:
- No electric mixer required
- Baked, not fried
- Taste just like donuts from your favorite bakery
- Soft, dense, and cakey
- Sweetened with brown sugar
- Generously frosted with chocolate glaze
- Overloaded with sprinkles
Two Parts to Chocolate Frosted Donuts
- Donuts: We’re using my standard baked donut recipe as the base. It’s what I use for my baked cinnamon sugar donuts, chai spice donuts, crumb cake donuts (doubled for that recipe), and lemon poppy seed donuts. It’s a very thick batter that produces tight-crumbed, cakey donuts. We use a handful of basic ingredients like flour, egg, leaveners, and milk. I like to add a little Greek yogurt to the donut batter for a moisture punch (sour cream works too) and prefer sweetening them with brown sugar. A little dash of nutmeg gives these donuts that classic donut shop taste we all know and love.
- Chocolate Glaze: We’re using the same chocolate glaze as we do for my banana donuts. It’s like chocolate ganache, but we use butter. Butter helps it solidify and “set” on top of each donut. Water thins the glaze out while corn syrup (optional) keeps it smooth and shiny.
Quick Overview: How to Make Chocolate Frosted Donuts
If you can make muffins, you can make donuts. These come together quickly and easily, no mixer required!
- Make the donut batter. Combine the dry ingredients in one bowl and the wet ingredients in another bowl. Whisk to combine both. It’s that easy.
- Fill the donut cavities. Transferring donut batter into the donut pan can be tricky, so I always suggest using a zipped-top bag to pipe the batter. (You can see me doing this below.) Just spoon the batter into a large zipped-top bag, trim off a bottom corner, and squeeze the batter into the pan. The donut batter is thicker than you’d expect, so it pipes pretty neatly.
- Bake. They bake up VERY quickly!
- Make the glaze. I usually do this as the donuts bake. Melt the chocolate chips, butter, corn syrup, and water together until completely smooth.
- Dip into glaze. Dip the warm donuts into the chocolate glaze and cover with sprinkles!
More Donut Recipes
- Pumpkin Donuts
- Berry Fritters (fried)
- Apple Cider Donuts
- Baked Maple Donuts
- Glazed Doughnuts (fried)
- Crumb Cake Donuts