Chocolate Sprinkle Donuts
As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.
These Chocolate Sprinkle Donuts make the most fun breakfast or party goodies and they’re easy to mix up since they’re baked instead of fried! These mini chocolate donuts are perfect for Halloween and when chocolate treats are on the radar!
They have a homemade chocolate ganache and are decorated with plenty of chocolate sprinkles! We even added some spooky eyeballs to some of them for some hair-raising brouhaha!
More chocolate baked donuts? Check out these Oreo Chocolate Cake Donuts and these Glazed Fluffy Chocolate Donuts!
Moist, dense, and moody-dark, these chocolate fudge doughnuts are everything a chocolate lover could ever want. They have an easy chocolate fudge ganache frosting and add as many or as few sprinkles as you wish! We went full-out chocolate sprinkles, but you can do colored sprinkles just the same!
This recipe is perfect for spooky sprinkle Halloween donuts! They are a nice alternative to cupcakes, cake pops, and cookies. They can be made in advance, and are very easy to transport. Once the glaze is set, these Halloween donuts can be easily stacked and toted away!
If you don’t have a donut pan
Ways to Pump up the Chocolate in Chocolate Donuts
- Black Cocoa or Hershey’s Special Dark Cocoa – Black cocoa powder
and Hershey’s Special Dark cocoa
does taste differently than regular cocoa powder. It is a strong flavor, but the Dutch process prevents it from being bitter and works perfectly for these donuts
- Chocolate Extract – Chocolate extract
highlights the chocolate flavor and adds irresistible depth.
- Espresso powder – Espresso powder
greatly enhances and intensifies the chocolate flavor in brownies, cakes, and more — without transitioning your treat to mocha-flavored.
- Instead of using semi-sweet chocolate chips in the glaze, use Ghirardelli’s 60% Cacao Bittersweet Chocolate Premium Baking Chips!
Ingredients You Need
Chocolate Donuts
- all-purpose flour
- unsweetened cocoa powder, for extra dark, use black cocoa or Hershey’s Special Dark cocoa – (Black cocoa powder and Hershey’s Special Dark cocoa does taste differently than regular cocoa powder. It is a strong flavor, but the Dutch process prevents it from being bitter and works perfectly for these donuts.)
- baking powder
- baking soda
- salt
- egg
- granulated sugar
- milk of choice
- Greek yogurt or sour cream
- unsalted butter, melted
- vanilla extract Or chocolate extract – Chocolate extract highlights the chocolate flavor and adds irresistible depth.
- Optional: espresso powder – Espresso powder
Chocolate Glaze
- semi-sweet chocolate chips or dark chocolate chips
- heavy cream
- unsalted butter
- Sprinkles
- edible eyeballs
How to Make Chocolate Sprinkle Donuts
Chocolate Donuts
- Preheat oven to 350 degrees. Spray or grease a donut pan with oil or non-stick cooking spray. Set aside.
- Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. (add espresso powder if desired, for extra chocolate flavor! Set aside.
- In a medium bowl whisk egg with sugar until well combined. Add milk, yogurt, melted butter and vanilla extract, and whisk until combined. Pour into the flour mixture and mix until just combined. The batter will be thick.
- Fill donut cavities with batter ¾ way full using a spoon or a piping bag (much easier). Cut a corner off the bottom of the bag and pipe the batter into each donut cup.
- Bake for 9–10 minutes or until a toothpick inserted into the center of the donuts comes out clean. Allow to cool for 5 minutes in pan, then remove donuts from pan and transfer to a wire rack. Allow to cool completely before glazing.
Chocolate Glaze & Toppings
- Melt the chocolate, heavy cream, and butter gently in the microwave in 30-second intervals, stirring in between each interval until smooth.
- Dip the tops of the donuts into the chocolate glaze, then add sprinkles, eyeballs and place on a cooling rack to set.
- Baked donuts are best eaten the same day or keep them for up to 1 week in the refrigerator in an airtight container.
Baked Chocolate Donut Tips
- This recipe makes 12 mini donuts or 6 regular sized donuts. Double recipe for 12 regular sized donuts.
- Don’t overbake the donuts, as it will dry them out and donuts do have a tendency to be dry, but you do need to make sure they are baked through. Check your donuts for doneness a minute or two before the recommended baking time is up. Use a toothpick and insert it into the center of the donuts and if it comes out clean, they are good to go! You can also lightly touch the top of the donut. If it leaves an indent, put them back in the oven for another minute or two.
- If hole of donut is covered up with glaze or sprinkles, stick a straw or a spoon handle into the middle of the donut to make the hole visible.
- Fill the donut cavities to the top, or close to it to give your donuts a better shape.
- Use a piping bag to fill your pan. Piping the batter in with a pastry bag or a ziploc bag with the corner snipped off will save you a lot of time and fuss.
Storing Baked Chocolate Donuts
- Baked chocolate donuts may be stored in an airtight container for up to 1 week.
- To store in the freezer, individually wrap each donut in plastic wrap, place in ziplok bag and store in freezer for up to 1 month.
Make these easy, chocolate baked donuts with the kiddos for some extra fun as fun halloween donuts and devouring! Enjoy!
More Delish Fun Treats!
- Oreo Chocolate Cake Donuts
- Chocolate Espresso Truffles
- Baked Pumpkin Cake Donuts
- Glazed Fluffy Chocolate Donuts
- Easy Baked Apple Donuts
- 2 Ingredient Pumpkin Donut Muffins
- 3 Easy Halloween Cupcake Ideas
- 20 Dessert Recipes Using Greek Yogurt!
- Lemon Glazed Lemon Donuts
Fun Chocolate Sprinkle Donuts
These Fun Chocolate Sprinkle Donuts make the most fun breakfast or party goodies and they’re easy to mix up since they’re baked instead of fried! These mini chocolate donuts are perfect for Halloween and when chocolate treats are on the radar!
Ingredients
Chocolate Donuts
- 1 cup all-purpose flour
- ¼ cup unsweetened cocoa powder for extra dark, use black cocoa or Hershey’s Special Dark cocoa
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 1 large egg
- ½ cup granulated sugar
- ⅓ cup milk of choice
- ¼ cup Greek yogurt or sour cream
- 2 tablespoons unsalted butter melted
- ½ teaspoon vanilla extract or chocolate extract
- Optional: ½ teaspoon espresso powder
Chocolate Glaze
- ½ cup semi-sweet chocolate or dark chocolate chips
- 3 tablespoons heavy cream
- 2 tablespoons unsalted butter
- Sprinkles
- Edible eyes
Instructions
Chocolate Donuts
- Preheat oven to 350 degrees. Spray or grease a donut pan with oil or non-stick cooking spray. Set aside.
- Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. Set aside.
- In a medium bowl whisk egg with sugar until well combined. Add milk, yogurt, melted butter and vanilla extract, and whisk until combined. Pour into the flour mixture and mix until just combined. The batter will be thick.
- Fill donut cavities with batter ¾ way full using a spoon or a piping bag. Cut a corner off the bottom of the bag and pipe the batter into each donut cup.
- Bake for 9–10 minutes or until a toothpick inserted into the center of the donuts comes out clean. Allow to cool for 5 minutes in pan, then remove donuts from pan and transfer to a wire rack. Allow to cool completely before glazing.
Chocolate Glaze
- Melt the chocolate, heavy cream, and butter gently in the microwave in 30-second intervals, stirring in between until smooth. Dip the tops of the donuts into the chocolate glaze and then top with sprinkles and eyeballs, and place on a cooling rack to set.
- Donuts are best eaten the same day or keep them for up to 1 week in the refrigerator.
Notes
- If hole of donut is covered up, stick a straw or a spoon handle into the middle of the donut to make the hole visible.
- This recipe makes 12 mini donuts or 6 regular sized donuts. Double recipe for 12 regular sized donuts.
Tried This Recipe?Let us know how it was by commenting below!
